scholarly journals Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology

2018 ◽  
Vol 55 (5) ◽  
pp. 1889-1902 ◽  
Author(s):  
Mara C. Romero ◽  
Ricardo A. Fogar ◽  
Fabiana Rolhaiser ◽  
Verónica V. Clavero ◽  
Ana M. Romero ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Gluten Free

Application of Response Surface Methodology in the Development of Gluten-Free Bread

2005 ◽  
Vol 82 (5) ◽  
pp. 609-615 ◽  
Author(s):  
D. F. McCarthy ◽  
E. Gallagher ◽  
T. R. Gormley ◽  
T. J. Schober ◽  
E. K. Arendt
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Gluten Free

The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-Free Foods

2007 ◽  
Vol 113 (3) ◽  
pp. 280-292 ◽  
Author(s):  
Martin Zarnkow ◽  
Matthias Keßler ◽  
Felix Burberg ◽  
Werner Back ◽  
Elke K. Arendt ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Raw Material ◽  
Gluten Free ◽  
Panicum Miliaceum ◽  
Proso Millet

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

2014 ◽  
Vol 10 (4) ◽  
pp. 737-746 ◽  
Author(s):  
Önder Yildiz ◽  
Ismail Sait Dogan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Potato Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Chestnut Flour

Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

Formulation of Gluten Free Bread using Response Surface Methodology

2011 ◽  
pp. 379-382 ◽  
Author(s):  
D.F. McCarthy ◽  
E. Gallagher ◽  
T.R. Gormley ◽  
T.J. Schober ◽  
E.K. Arendt
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Gluten Free

scholarly journals Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 12
Author(s):  
Soulef Benkadri ◽  
Ana Salvador ◽  
Teresa Sanz ◽  
Mohammed Nasreddine Zidoune
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Activity ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Rheological Parameters ◽  
Locust Bean Gum ◽  
Gluten Free ◽  
Chickpea Flour ◽  
Locust Bean

Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the composite gluten-free flour. Analysis was based on the rheological (hardness and viscoelastic) characteristics of the dough and specific volume, water activity, and hardness of the biscuit. The results revealed that the regression and variance analysis coefficients related to the rheological and physical properties of dough and biscuit under the influence of independent variables were sufficient for an adequate and well-fitted response surface model. Linear terms of variables significantly affect most of the dough and biscuit parameters, where the xanthan gum effect was found to be more pronounced than locust bean gum. Interaction terms showed a significant positive effect on the specific volume of the biscuits and a negative effect on the water activity. However, the interactive effect of gums did not significantly affect the rheological parameters of the dough. Optimized conditions were developed to maximize the specific volume of biscuit and minimize water activity and biscuit hardness, while keeping hardness and viscoelastic properties of the dough in range. Predicted responses were found satisfactory for both rheological and physical characteristics of dough and biscuit.

scholarly journals Optimization and Development of Gluten-free Noodles from Foxtail Millet using Response Surface Methodology

2019 ◽  
Vol 9 (2) ◽  
pp. 2863-2869
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Wheat Flour ◽  
Glycemic Index ◽  
Guar Gum ◽  
Foxtail Millet ◽  
Cooking Time ◽  
Cooking Loss ◽  
Gluten Free ◽  
Gluten Content

The current study is being conducted to optimize the use of Composite flours of Wheat and Foxtail millet, Guar gum through Response Surface Methodology (RSM) to pro duce gluten-free millet noodles. For the current research, the base materials such as wheat flour (40-80 g), Foxtail millet flour (20-60g) and Guar gum (0.50-1.00 g) assumed as independent variables which are optimized after performing RSM .The following responses are predicted for Gluten content, Glycemic index, cooking loss, cooking time and Sensory traits. 17 Exceptional combinations are generated within the experimen tal design and are analyzed in order to know the influence of inde pendent variables on responses.The values of processed raw mate rials such as wheat flour, foxtail millet flour and guar gum are re spectively obtained as 60 g, 40 g and 0.75 g.The Gluten content, Glycemic index, cooking loss, Cooking time and sensory characteristics are found 14 g, 49 index, 10 min, 12.6 % and 5, respectively.

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