Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology

2016 ◽  
Vol 33 ◽  
pp. 162-169 ◽  
Author(s):  
Huijuan Yang ◽  
Muhammad Ammar Khan ◽  
Minyi Han ◽  
Xiaobo Yu ◽  
Xiangjun Bai ◽  
...  
Keyword(s):  
High Pressure ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Textural Properties ◽  
Reduced Fat ◽  
Reduced Salt

Optimization of high pressure homogenization parameters for the isolation of cellulosic nanofibers using response surface methodology

2015 ◽  
Vol 74 ◽  
pp. 381-387 ◽  
Author(s):  
Yalda Davoudpour ◽  
Sohrab Hossain ◽  
H.P.S. Abdul Khalil ◽  
M.K. Mohamad Haafiz ◽  
Z.A. Mohd Ishak ◽  
...  
Keyword(s):  
High Pressure ◽  
Response Surface Methodology ◽  
Response Surface ◽  
High Pressure Homogenization

scholarly journals Studies on sensory and textural properties of milk cake using response surface methodology

2018 ◽  
Author(s):  
R. Kaur ◽  
P. K. Singh ◽  
G. Talwar ◽  
Anurag .
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Milk Fat ◽  
Sugar Content ◽  
Textural Properties ◽  
Sensory Profile ◽  
Artificial Sweetener ◽  
High Sugar Content ◽  
Textural Parameters ◽  
Central Composite

Milk cake is one of the most popular traditional sweets of India especially popular in Northern and Central part of India. High sugar content in milk cake poses severe restriction in its consumption. Sucrose was successfully replaced with artificial sweetener sucralose along with addition of bulking agent maltodextrin to provide a characteristic texture to the product. The level of milk fat and sucralose were optimised using response surface methodology. Central composite rotatable design was used with two independent variables i.e. milk fat (3-6%) and sucralose (0.03-0.07%). The optimisation was done on the basis of sensory profile assessment and important textural parameters i.e. hardness and adhesiveness. Milk cake prepared with 6% milk fat and 0.07% sucralose level gave optimised product.

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.

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