Characterization of Ziziphus jujuba seeds and optimization of waffle formulations via D-optimal mixture design

Key Points

• To characterize Ziziphus jujuba seeds and optimize waffle formulations with enhanced nutritional benefits.
• Utilized D-optimal mixture design for formulation optimization
• Evaluated shelf-life and antioxidant stability under various conditions
• Tested different packaging methods and storage temperatures
• Waffles enriched with Ziziphus jujuba seed flour showed improved nutritional and bioactive properties
• Metallic polyester packaging yielded better preservation of antioxidant stability
• Different storage temperatures affected the shelf-life of the waffles