Optimization of composite flour biscuits by mixture response surface methodology

2013 ◽  
Vol 19 (4) ◽  
pp. 343-350 ◽  
Author(s):  
Laura C Okpala ◽  
Eric C Okoli
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Composite Flour ◽  
Mixture Response Surface Methodology

Utilization of peanut fines in the optimization of peanut polvoron using mixture response surface methodology

2006 ◽  
Vol 41 (7) ◽  
pp. 768-774 ◽  
Author(s):  
Edith M. San Juan ◽  
Ermina V. Edra ◽  
Jocelyn M. Sales ◽  
Alicia O. Lustre ◽  
Anna. V. A. Resurreccion
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Mixture Response Surface Methodology

scholarly journals Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

2016 ◽  
Vol 20 (2) ◽  
pp. 65-84 ◽  
Author(s):  
Olugbenga Olufemi Awolu ◽  
Grace Funmilayo Oseyemi
Keyword(s):  
Response Surface Methodology ◽  
Rheological Properties ◽  
Response Surface ◽  
Functional Properties ◽  
Cassava Starch ◽  
Bambara Groundnut ◽  
Mixture Design ◽  
Composite Flour ◽  
Pasting Characteristics ◽  
Swelling Capacity

Abstract Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

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