Simultaneous Optimization of a Multi‐response System by Desirability Function Analysis of Boondi‐making: A Case Study

Ravi, R.; Susheelamma, N. S.

doi:10.1111/j.1365-2621.2005.tb11531.x

Cited by 40 publications

(27 citation statements)

References 14 publications

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“…Several researchers have used RSM successfully to optimize the conditions for making products like boondi (Ravi and Susheelamma 2005), tandoori roti, puri and parotta.…”

Section: Introductionmentioning

confidence: 99%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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Idli is a traditional fermented food and is consumed in India and Srilanka. The objective of the present study is to select the ingredients for optimum desirable product characteristics and to identify the optimum ratios of ingredients and fermentation time with respect to sensory attributes using Response Surface Methodology (RSM). The sensory attributes included were color, appearance, texture, taste and overall quality. Preliminary trials were conducted using five variants of rice and common black gram dhal before framing a model using Central Composite Rotatable Design (CCRD). From the study it was found that a desirable score of 0.7439 was obtained for sensory attributes of idli made with the ratio of 3: 1.475 for IR20 idli rice and ADT3 variety black gram (with husk removed after soaking) fermented for 10.2 h. Principal Component Analysis (PCA) helped to discriminate the samples and attributes within the data matrix, depending upon their inter relationships.

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“…Several researchers have used RSM successfully to optimize the conditions for making products like boondi (Ravi and Susheelamma 2005), tandoori roti, puri and parotta.…”

Section: Introductionmentioning

confidence: 99%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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“…Canonical analysis described by Myers (1971) was used to determine the nature of responses-whether they are minimum, maximum or mini-max (Ravi and Susheelamma 2005;Mangaraj and Singh 2011). The data were analyzed by multiple regression analysis to fit second-order (quadratic) polynomial model.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Process Parameters for Decortication of Finger Millet Through Response Surface Methodology

Dharmaraj

Ravi

Malleshi

2011

Food Bioprocess Technol

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Decorticated finger millet is prepared by hardening the endosperm by hydrothermal processing and polishing the processed grains. The yield of the decorticated grains is of paramount importance in the millet industry. Milling yield depends on the grain moisture content and incipient moisture conditioning during milling. It was found that steaming conditions such as steaming time and steam pressure significantly influenced the milling yield. Hence, studies were undertaken to determine the influence of moisture and steaming conditions on the yield of decorticated millet. Steaming conditions were optimized through response surface methodology. The responses studied were hardness, milling yield, porosity and water uptake of hydrothermally processed millet. The studies indicated that hydrothermally processed millet with 16±1% moisture content, tempered with 5% added water at I stage and 4% water in the II stage milling, resulted in a yield of 64.6%. The relationship of milling yield, hardness and porosity of the millet was quadratic with the severity of steaming conditions, while water uptake of the steamed millet exhibited a linear relationship. Based on the regression analysis, optimum conditions estimated for steaming time and pressure were 17.5 min and 313.8 kPa, respectively. At this condition, the milling yield, water uptake, porosity and hardness values were also predicted and the values were 68.33 g/100 g, 63.43 g/100 g, 52.23% and 204.01 N, respectively. The studies indicate that steaming the millet at elevated pressure and temperature increases the milling yield and steaming beyond the threshold level has a detrimental effect on the yield of head grains.

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“…It was not possible to identify gelatinization of the solid material, but precipitation and mixing with soybean oil, where the latter has some of its contents entrapped in the product matrix. According to Ravi & Susheelamma (2005), oil absorption is the ability to nonpolar sites of protein chains to entrap oil, so that the content and type of protein in the product determine the oil absorption capacity.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and functional characteristics of residual pulp of potato

et al. 2016

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Starch-rich liquid effluent is generated after peeling, cutting and washing of tubers during the fries processing. After sedimentation of this effluent is recovered a wet residual pulp, and after drying is obtained dry residual pulp or simply named in this study residual pulp of potato (RPP). In order to convert the effluent into a material easy to store for long periods (such as the potato starch), which would make it suitable for various applications. The aim of this study was to evaluate the effect of the drying conditions, specifically variables temperature and air flow on the drying time and water activity, pH, titratable acidity, instrumental colour parameters, water absorption index, water solubility index and oil absorption capacity of dry RPP. Central Composite Design was used, with temperature levels from 50.0 to 70.0 °C and air flow from 0.06 to 0.092 m 3 m -2 s -1 . Temperature and airflow affected the study characteristics, except for lightness (L*), water solubility index and oil absorption capacity. It was concluded that milder conditions (lower temperatures) and intermediate air flow resulted in higher-quality final products (lighter, less acidic), although requiring higher drying time. Therefore, depending on the product application, different drying conditions can be used.Keywords: Solanum tuberosum L.; fries processing; effluent recover; drying; byproduct.Practical Application: This product is a technological innovation in providing raw ingredient for use in the food industry.

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Simultaneous Optimization of a Multi‐response System by Desirability Function Analysis of Boondi‐making: A Case Study

Cited by 40 publications

References 14 publications

Effect of ingredients on sensory profile of idli

Effect of ingredients on sensory profile of idli

Optimization of Process Parameters for Decortication of Finger Millet Through Response Surface Methodology

Physicochemical and functional characteristics of residual pulp of potato

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