Optimisation of high temperature puffing of potato cubes using response surface methodology

Varnalis, A.I.; Brennan, J.G.; MacDougall, Douglas B.; Gilmour, Steven G.

doi:10.1016/s0260-8774(03)00082-7

Cited by 94 publications

(59 citation statements)

References 4 publications

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“…The results showed that the models for all the response variables were adequate because they had satisfactory r 2 of more than 90%, and there was also an insignificant lack of fit for all the response variables ( Table 2). The lack of fit test is a measure of the failure of a model to represent data in the experimental domain at which points were not included in the regression (Varnalis et al 2004).…”

Section: Resultsmentioning

confidence: 99%

Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology

Turabi

Şumnu

Şahin

2007

Food Bioprocess Technol

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In this study, response surface methodology was used to design gluten-free cakes made from rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan-guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness and weight loss of the cakes were determined for optimization. Cakes formulated with xanthan gum had better quality characteristics than cakes containing xanthan-guar gum blend. Cakes formulated with xanthan gum and 5.28% emulsifier and baked using 60% halogen lamp power for 7 min had the most acceptable quality.

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Section: Resultsmentioning

confidence: 99%

Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology

Turabi

Şumnu

Şahin

2007

Food Bioprocess Technol

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“…The analyses of variance were performed to determine the lack of fit and the significance of the linear, quadratic and interaction effects of the independent variables on the dependent variables (Table 3). The lack of fit test is a measure of the failure of a model to represent data in the experimental domain at which points were not included in the regression (Varnalis et al 2004). Coefficient of determination or R 2 is the proportion of variation in the response attributed to the model rather than to random error and was suggested that for good fit model, R 2 should be at least 80 %.…”

Section: Model Fitting From Rsmmentioning

confidence: 99%

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

et al. 2014

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Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110-130 g); processing conditions such as steaming time (12-18 min) and drying time (7-9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R 2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained.

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“…The independent and dependent variables were fitted to the second order model equation and evaluated for the goodness of fit. The lack of fit is a measure of the failure of a model to represent data in the experimental domain at which parts were not included in the regression [19].…”

Section: Response Surface Methodologymentioning

confidence: 99%

"Optimization study of sweeteners for preparation of syrup for sugar free Traditional sweet: Gulab jamun"

2017

IJCRR

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Aim: Study was conducted with artificial sweetener based syrups to be used in the preparation of Gulab jamun with an objective to get low calorie foods. Methods:The sweeteners used in the study were Stevia, Maltitol and Sucralose. For sugar free product the syrup concentration was optimized using response surface methodology. A rotatable central composite design (CCRD) was applied on three controlled variables viz. Maltitol, Stevia and Sucralose. Sweetness, lingering sweetness, color, softness, and textural properties were evaluated by trained sensory panelists using combined methods Quantitative Descriptive Analysis. Texture and taste profile was done by Texture Profile Analyzer and Electronic Tongue respectively. Results:Threshold values for Stevia, Maltitol and Sucralose were 0.0027, 1.78, and 0.005% respectively. The hardness of fresh Gulab jamun samples ranged from 1.8-3.86N. E-tounge graph shows the variance of 2DFA (DF1 and DF2) in which DF1 ranges from 89.61 -96.54% and DF2 ranged between 3.05-8.83%. Conclusion:All three responses were significantly (p <0.05) affected by the combinations of independent variable. The numerical optimization suggested a proportion (% w/w) of maltitol: stevia: sucralose in 5.92:0.0325:0.0054 with high overall acceptability.

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Optimisation of high temperature puffing of potato cubes using response surface methodology

Cited by 94 publications

References 4 publications

Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology

Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

"Optimization study of sweeteners for preparation of syrup for sugar free Traditional sweet: Gulab jamun"

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