Development of extruded fasting snacks by using vari rice, sweet potato and banana powder with applying response surface methodology

2016 ◽  
Vol 10 (3) ◽  
pp. 715-725 ◽  
Author(s):  
Rahul P. Rathod ◽  
Uday S. Annapure
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato

Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology

2004 ◽  
Vol 39 (2) ◽  
pp. 191-200 ◽  
Author(s):  
Sukhcharn Singh ◽  
Charanjit Singh Raina ◽  
Amrinder Singh Bawa ◽  
Dharmesh Chandra Saxena
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato ◽  
Product Optimization

scholarly journals Optimization of DHEA Extraction from Sweet Potato Pomace by Ultrasonic-Microwave Synergistic Employing Response Surface Methodology

2019 ◽  
Vol 102 (2) ◽  
pp. 680-682
Author(s):  
Junjian Ran ◽  
Xinhong Liang ◽  
Hanmei Du ◽  
Junliang Sun
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato ◽  
Extraction Method ◽  
Extraction Efficiency ◽  
Extraction Yield ◽  
Extraction Temperature ◽  
Liquid Ratio ◽  
Solid Liquid ◽  
Optimum Extraction

Abstract Background: A lot of sweet potato residues (SPR) were discarded and wasted. Objective: To make full use of the SPR. Methods: Ultrasonic microwave synergistic (UMS) extraction method was used to extractdehydroepiandrosterone (DHEA) in SPR. The extraction conditions were optimized by response surface methodology based on single factors. Results: The optimum extraction conditions were 1:25 (solid–liquid ratio), 300 W (microwave power), 30 min (extraction time), and 30°C (extraction temperature). The extraction yield of DHEA from SPR reached 117.25 μg/100 g. Conclusions: The advantage of UMS extractiontechnology is to make full use of the synergistic effect of ultrasound and microwave to improve extraction efficiency. Highlights: The technology provides an effective way to improve the DHEA extraction yield from the SPR in industrial production.

scholarly journals Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1378
Author(s):  
Sri Sampath Janaka Senevirathna ◽  
Nurul Shazini Ramli ◽  
Ezzat Mohamad Azman ◽  
Nurul Hanisah Juhari ◽  
Roselina Karim
Keyword(s):  
Response Surface Methodology ◽  
Citric Acid ◽  
Response Surface ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Properties ◽  
Processing Condition ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Purple Sweet Potato

Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to investigate the effects of citric acid (CA) concentration, steam pressure (SP) and rotation speed (DS) on the physicochemical and functional properties of drum-dried purple sweet potato powder (PSPP). The anthocyanins of the PSPP were analyzed using mass spectrometry with electrospray ionization and twelve anthocyanins were identified. The results indicated that the moisture content (4.80 ± 0.17–9.97 ± 0.03%) and water activity (0.290 ± 0.004–0.47 ± 0.001) (p < 0.05) decreased with increasing drum temperature as well as with reduced drum rotating speed. CA had a significant (p < 0.05) effect on the color and total anthocyanin content (101.83 ± 2.20–124.09 ± 2.89 mg/100 g) of the PSPP. High SP and low DS negatively affected the antioxidant properties of the PSPP. DPPH value of the PSPP ranged from 20.41 ± 0.79 to 30.79 ± 1.00 μmol TE/g. The optimal parameters were achieved at 0.59% CA, 499.8 kPa SP and 3 rpm DS.

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