Fat, wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology

2010 ◽  
Vol 45 (10) ◽  
pp. 1980-1992 ◽  
Author(s):  
Hasibe Tekin ◽  
Cemalettin Saricoban ◽  
Mustafa Tahsin Yilmaz
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Wheat Bran ◽  
Salt Effects ◽  
Cooking Properties

Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology

2018 ◽  
Vol 73 (3) ◽  
pp. 228-234 ◽  
Author(s):  
José Rogelio Ramos-Enríquez ◽  
Benjamín Ramírez-Wong ◽  
Rosario Maribel Robles-Sánchez ◽  
Ramón Enrique Robles-Zepeda ◽  
Gustavo Adolfo González-Aguilar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Phenolic Compound ◽  
Wheat Bran

scholarly journals Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features

2018 ◽  
Vol 24 (4) ◽  
pp. 309-320
Author(s):  
ME Martín-Esparza ◽  
A Raga ◽  
C González-Martínez ◽  
A Albors
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Wheat Bran ◽  
Xanthan Gum ◽  
Durum Wheat Semolina ◽  
Texture Characteristics ◽  
Before And After ◽  
Loss Maximum ◽  
Suitable Combination ◽  
Fresh Pasta

The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 µm) wheat bran – up to 11.54% (w/w). A Box–Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness.

Response surface methodology for the optimization of α-amylase production by Streptomyces sp. ML12 using agricultural byproducts

Biologia ◽  
2012 ◽  
Vol 67 (1) ◽  
Author(s):  
Kannan Sivakumar ◽  
Valliappan Karuppiah ◽  
Gunasekaran Sethubathi ◽  
Thirunavukarasu Thangaradjou ◽  
Lakshmanan Kannan
Keyword(s):  
Response Surface Methodology ◽  
Sodium Chloride ◽  
Response Surface ◽  
Incubation Period ◽  
Rice Bran ◽  
Wheat Bran ◽  
Magnesium Sulphate ◽  
Gulf Of Mannar ◽  
Streptomyces Sp ◽  
Agricultural Byproducts

AbstractAmylases constitute one of the most important groups of enzymes for commercial use. In the present study, production of α-amylase was optimized using a newly isolated actinobacterial strain from the coral reef environment of the Gulf of Mannar Biosphere Reserve, India. It was identified as Streptomyces sp. ML12 based on chemotaxonomy, cultural and morphological characteristics, carbon source utilization and 16S rRNA gene sequencing. Fermentation variables were selected in accordance with the Plackett-Burman design and were optimized by response surface methodology. Five significant variables (rice bran and wheat bran — both agricultural byproducts, sodium chloride, magnesium sulphate and incubation period) were selected for the optimization via central composite design. The optimal features were rice bran (5.5 g/100 mL), wheat bran (5.3 g/100 mL), sodium chloride (2.8 g/100 mL), magnesium sulphate (1.4 g/100 mL) and 8 days of incubation period. Optimization of the medium with the above tested features increased the amylase yield by 4.4-fold.

Optimization of enzymatic extraction of ferulic acid from wheat bran, using response surface methodology, and characterization of the resulting fractions

2009 ◽  
Vol 89 (10) ◽  
pp. 1634-1641 ◽  
Author(s):  
Hélène Barberousse ◽  
Amel Kamoun ◽  
Moncef Chaabouni ◽  
Jean-Michel Giet ◽  
Olivier Roiseux ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Ferulic Acid ◽  
Response Surface ◽  
Wheat Bran ◽  
Enzymatic Extraction
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