Multiple optimization of chemical components and texture of purple maize expanded by IVDV treatment using the response surface methodology

Mrad, Rachelle; Debs, Espérance; Maroun, Richard G.; Louka, Nicolas

doi:10.1016/j.foodchem.2014.05.087

Cited by 21 publications

(17 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to the AACC method 44-16, the initial moisture content of Qingke sample was determined to be 7.96%, and the additional water needed was determined according to the Mrad's method with some modifications (Mrad, Debs, Maroun, & Louka, 2014). For example, 2.22 g water was sprayed onto 100 g Qingke sample for the pre-hydrated treatment to ensure the moisture content of the final sample was 10.0%.…”

Section: Rehydration and Homogenizationmentioning

confidence: 99%

“…Therefore, the fitting degree of the five response parameters was good, and can be used to analyze and predict the change of ER, UKR, TPC, TFC, and ABTS with SE conditions. Steam pressure is considered a parameter of temperature and is positively correlated with it by a one-to-one correspondence (Mrad et al, 2014). Steam produced by the steam generator was delivered to the hermetic operating cylinder through a catheter and the addition of steam changed the pressure in the operating cylinder.…”

Section: Experimental Modeling and Parameter Significancementioning

confidence: 99%

See 1 more Smart Citation

Impact of processing parameters on physicochemical properties and biological activities of Qingke (highland hull‐less barley) treated by steam explosion

Hong

Chen

Wang

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

Qingke (Hordeum vulgare L. var. nudum hook. f.), also called highland hull-less barley, is a member of the barley genus which grows in large quantities in the Qinghai-Tibet plateau in China (Xia et al., 2017). As the main food for Tibetan people and a popular raw material for use in cereal processed foods in recent years, the hull-free Qingke provides significant advantages to processing and food application (Xia, Xing, Li, Wu, & Kan, 2018). Moreover, Qingke is a good food in cereal crops due to its rich variety of nutrients and containing many phenolic compounds with unique antioxidant profile. Studies have showed that Qingke can lower blood pressure, reduce blood lipids, and mitigate oxidative stress (Lin et al., 2018; Zhu et al., 2016). In recent years, the processing and utilization of grains have attracted more and more attention due to the increased consumption of whole grains requiring good quality, diversity, crispness, intact nutritional value, and relatively complete shape (Borneo & Leon, 2012; Mcrae, 2017). Extrusion, microwave baking, far-infrared baking, frying, cooking, and other hot processing methods have become more and more popular in grain processing (Chmiel, Saputro,

show abstract

Section: Rehydration and Homogenizationmentioning

confidence: 99%

Section: Experimental Modeling and Parameter Significancementioning

confidence: 99%

Impact of processing parameters on physicochemical properties and biological activities of Qingke (highland hull‐less barley) treated by steam explosion

Hong

Chen

Wang

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Data from a single‐factor experiment helped to establish the ranges for the independent variables in the experiments. The independent variables were coded at five levels (–α, –1, 0, 1, and +α), resulting in an experimental design of 23 points including eight (2 3 ) factorial points, six axial points (stars), and nine central points for replications (Mrad et al 2014). The distance of the star points from the central point is given by α = 2 n /4 , where n is the number of factors (for three factors α = 2 3/4 = 1.682) (Chen et al 2013).…”

Section: Methodsmentioning

confidence: 99%

“…where Y is the predicted response, X i and X j are the coded values of the factors, b 0 is the mean value of responses at the central point of the experiment, e is the error, and b i , b ii , and b ij are the linear, quadratic, and interaction coefficients, respectively (Mrad et al 2014;Ilaiyaraja et al 2015). The design of the experiments, analysis of the results, and prediction of the responses were carried out with Design-Expert software (version 7.0).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process

et al. 2015

View full text Add to dashboard Cite

In this study, the effects of mixing process parameters (degree of vacuum, water addition, and mixing time under vacuum) on the cooking and sensory quality properties of Chinese white noodles were investigated by using one commercial‐scale noodle production line and one typical commercial wheat flour. Noodle appearance, firmness, elasticity, smoothness, and total quality scores were significantly improved as the degree of vacuum increased from 0 to 0.06 MPa, although lower sensory scores and larger cooking losses occurred when noodles were mixed at 0.08 MPa. Noodles with a water addition of 35% had the highest total score and the highest scores for each sensory factor. As mixing time increased, the sensory score of cooked noodles increased initially and then decreased. With a mixing time of 7 min, the sensory score was the highest and cooking loss was the lowest. The results of response surface methodology indicated that fresh noodle quality was most affected by the water addition, followed by vacuum degree. Added water was a more important source of variation for appearance, firmness, stickiness, smoothness, total score, and cooking loss than degree of vacuum and mixing time, whereas degree of vacuum was the predominant source of variation for color and elasticity. The interactions between the factors had little effect on sensory and cooking properties. The optimal mixing conditions were determined to be as follows: degree of vacuum, 0.06 MPa; added water, 35.6%; and mixing time, 7.25 min. Furthermore, vacuum mixing produced a more even, coherent, and closed microstructure for the sheeted dough than nonvacuum mixing.

show abstract

Emerging technologies for the extraction of polyphenols from natural sources

Maroun

Rajha

Darra

et al. 2018

Polyphenols: Properties, Recovery, and Applications

View full text Add to dashboard Cite

Multiple optimization of chemical components and texture of purple maize expanded by IVDV treatment using the response surface methodology

Cited by 21 publications

References 28 publications

Impact of processing parameters on physicochemical properties and biological activities of Qingke (highland hull‐less barley) treated by steam explosion

Impact of processing parameters on physicochemical properties and biological activities of Qingke (highland hull‐less barley) treated by steam explosion

Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process

Emerging technologies for the extraction of polyphenols from natural sources

Contact Info

Product

Resources

About