Process Optimization for the Preparation of Chocolate Spread Incorporating Whey Protein Concentrate, Cocoa Powder, Olive Oil and Butterfat Using Response Surface Methodology

2014 ◽  
Vol 39 (6) ◽  
pp. 745-757
Author(s):  
Pawan Kumar
Keyword(s):  
Response Surface Methodology ◽  
Olive Oil ◽  
Response Surface ◽  
Whey Protein ◽  
Process Optimization ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Cocoa Powder ◽  
Chocolate Spread

scholarly journals Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Muhammad Nadeem ◽  
Salim-ur-Rehman ◽  
Faqir Muhammad Anjum ◽  
Mian Anjum Murtaza ◽  
Ghulam Mueen-ud-Din
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Whey Protein ◽  
Protein Level ◽  
Protein Supplementation ◽  
Interactive Effects ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Protein Isolates ◽  
Nutritional Profile

This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey protein concentrate and vetch protein isolates, were explored for protein supplementation. Fourteen date bar treatments were produced using a central composite design (CCD) with 2 variables and 3 levels for each variable. Date bars were then analyzed for nutritional profile. Proximate composition revealed that addition of whey protein concentrate and vetch protein isolates improved the nutritional profile of date bars. Protein level, texture, and taste were considerably improved by incorporating 6.05% whey protein concentrate and 4.35% vetch protein isolates in date bar without affecting any sensory characteristics during storage. Response surface methodology was observed as an economical and effective tool to optimize the ingredient level and to discriminate the interactive effects of independent variables.

Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrin and Optimization by Response Surface Methodology

2014 ◽  
Vol 36 (2) ◽  
pp. 274-283 ◽  
Author(s):  
A. Salimi ◽  
Y. Maghsoudlou ◽  
S. M. Jafari ◽  
A. Sadeghi Mahoonak ◽  
M. Kashaninejad ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

scholarly journals Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology

LWT ◽  
2011 ◽  
Vol 44 (1) ◽  
pp. 9-15 ◽  
Author(s):  
María del Mar Contreras ◽  
Blanca Hernández-Ledesma ◽  
Lourdes Amigo ◽  
Pedro J. Martín-Álvarez ◽  
Isidra Recio
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

Process optimization for foam separation of yak whey protein by response surface methodology

2018 ◽  
Vol 53 (14) ◽  
pp. 2327-2337 ◽  
Author(s):  
Long Liu ◽  
Wei Zhang ◽  
Xiaodong Yu ◽  
Lei Lei ◽  
Haibin Liu
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Whey Protein ◽  
Process Optimization ◽  
Foam Separation

Predictive Response Surface Model for Heat-Induced Rheological Changes and Aggregation of Whey Protein Concentrate

2015 ◽  
Vol 80 (2) ◽  
pp. E326-E333 ◽  
Author(s):  
Pedro A. Alvarez ◽  
Charles Emond ◽  
Ahmed Gomaa ◽  
Gabriel E. Remondetto ◽  
Muriel Subirade
Keyword(s):  
Response Surface ◽  
Whey Protein ◽  
Response Surface Model ◽  
Whey Protein Concentrate ◽  
Surface Model ◽  
Protein Concentrate ◽  
Predictive Response
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