Response surface methodology for the optimization of oxidative stability through the use of natural additives

2020 ◽  
Vol 159 ◽  
pp. 346-355
Author(s):  
Julio Cezar Girardi ◽  
Reinaldo Aparecido Bariccatti ◽  
Felipe Yassuo Savada ◽  
Dionísio Borsato ◽  
Samuel Nelson Melegari de Souza ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Oxidative Stability ◽  
Response Surface ◽  
Natural Additives

Fish Oil-Fortified Extruded Snacks: Evaluation of Physical Properties and Oxidative Stability by Response Surface Methodology

2014 ◽  
Vol 37 (4) ◽  
pp. 349-361 ◽  
Author(s):  
Viji Pankyamma ◽  
Subrata Basu ◽  
Sofji Suryaprabha Bhadran ◽  
Mithlesh Kumar Chouksey ◽  
Venkateswharlu Gudipati
Keyword(s):  
Response Surface Methodology ◽  
Fish Oil ◽  
Physical Properties ◽  
Oxidative Stability ◽  
Response Surface ◽  
Extruded Snacks

scholarly journals Optimization of Roasting Conditions for Preservation of Nutritional Quality of Terminalia catappa Almonds by Response Surface Methodology

2020 ◽  
Vol 9 (1) ◽  
pp. 61
Author(s):  
Kowiou Aboudou ◽  
Sènan Vodouhe-egueh ◽  
Midimahu Vahid Aissi ◽  
Mohamed Mansourou Soumanou
Keyword(s):  
Response Surface Methodology ◽  
Oxidative Stability ◽  
Response Surface ◽  
Nutritional Quality ◽  
Quality Index ◽  
Antinutritional Factors ◽  
Effect Of Temperature ◽  
Food Industries ◽  
Terminalia Catappa

The optimal roasting conditions (temperature and time) of Terminalia catappa (TC) almonds allowing to preserve the nutritional quality of their almonds and oils were investigated. The almonds roasted at different temperature (80-120 °C) for various time (30-60 min) using response surface methodology and oils extracted were analyzed. Effect of temperature and time on antinutritional factors and the nutritional quality of almonds and oils was evaluated then the optimum roasting conditions was determined. Results showed that oxalates, tannins and phytates contents of roasted almonds were significantly (P<0.05) influenced by the temperature and time. Roasting had a significant effect on oxidative stability and some quality index of oils. The optimal roasting conditions for reduction of antinutritional factors in almonds were 89.91 °C and 60 min with 70.37% as desirability. However, the results indicate that TC almond could be used in several areas of the food industries.

Application of response surface methodology for optimizing the oxidative stability of natural ester oil using mixed antioxidants

2017 ◽  
Vol 24 (2) ◽  
pp. 974-983 ◽  
Author(s):  
Sharin Ab Ghani ◽  
Nor Asiah Muhamad ◽  
Hidayat Zainuddin ◽  
Zulkarnain Ahmad Noorden ◽  
Noraiham Mohamad
Keyword(s):  
Response Surface Methodology ◽  
Oxidative Stability ◽  
Response Surface ◽  
Natural Ester

Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology

2012 ◽  
Vol 87 (2) ◽  
pp. 1611-1619 ◽  
Author(s):  
Seyed Mohammad Taghi Gharibzahedi ◽  
Seyed Mohammad Mousavi ◽  
Manouchehr Hamedi ◽  
Faramarz Khodaiyan ◽  
Seyed Hadi Razavi
Keyword(s):  
Response Surface Methodology ◽  
Oxidative Stability ◽  
Response Surface ◽  
Xanthan Gum ◽  
Gum Arabic
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