Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

This study was designed to determine the effect of storage duration and processing conditions on pasting characteristics of Ofada rice and to determine the optimum pasting parameters for the production of boiled and mashed rice. The interactions of variables (storage, soaking, parboiling and drying) were studied using response surface methodology and pasting responses (final viscosity, trough, setback viscosity, breakdown, pasting temperature and pasting time) were analysed. The coefficient of R<sup>2 </sup>and adequate precision ranged between 0.994–0.7374 and 26.825–5.375, respectively, which indicate good fitness of the model. Parboiling temperature, drying temperature and storage duration significantly influenced the pasting properties of grain as revealed by positive coefficients in the model. The pasting requirements for boiled rice are storage of paddy for nine months, soaking for two days and 19 h, parboiling at 90.42°C and drying at 30°C, while for mashed rice storage of paddy for one month followed by soaking for five days, parboiling at 80°C and drying at 54.22°C are required.

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Application of Response Surface Methodology for Optimizing the Pre-processing Conditions of Bambara Groundnut (Voandzei Subterranea) during Canning

International Journal of Food Engineering ◽

10.2202/1556-3758.1062 ◽

2007 ◽

Vol 2 (5) ◽

Cited By ~ 3

Author(s):

Emmanuel Ohene Afoakwa ◽

Agnes Simpson Budu ◽

Alan Bullock Merson

Keyword(s):

Response Surface Methodology ◽

Moisture Content ◽

Response Surface ◽

Salt Concentration ◽

Processing Parameters ◽

Quality Characteristics ◽

Bambara Groundnut ◽

Processing Conditions ◽

Quality Indices ◽

Soaking Time

Bambara groundnut (Voandzei subterranea) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from it. Pre-canning procedures such as blanching time, soaking time and sodium hexametaphosphate [(NaPO3)6] salt concentration were used as the independent variables for a Central Composite Rotatable Design (CCRD). The pre-processing parameters obtained from the CCRD for k = 3 were used for the canning of the bambara groundnuts and the quality characteristics (moisture content, pH of the drained liquid, drained weight, splitting of the seeds, leached solids and seed hardness) of the canned products were studied using response surface methodology. Regression models were generated using regression analysis and used for the plotting of response surface curves. Adequacy of the model equation for predicting the optimum responses were tested in the experiment using the blanching time of 2-12 minutes, soaking time of 0-24 hours and salt concentration [(NaPO3)6] of 0-1%. Three optimal processing conditions of the canning procedures of the bambara groundnuts were determined from the mathematical models. The results revealed that the soaking time, blanching time and salt concentration all significantly (p<0.05) influenced most of the quality indices of the canned bambara groundnuts. The optimal conditions required to achieve the optimum moisture content, pH level and other quality indices studied on the canned bambara groundnuts were blanching time of 5 min, soaking time of 12 h and [(NaPO3)6] salt concentration of 0.5 %. These conditions would give the best quality canned product from bambara groundnut with acceptable quality characteristics.

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EXPERIMENTAL INVESTIGATION OF EDM PROCESSING PARAMETERS ON MACHINING Al6063-12% SiC-5% Gr USING RESPONSE SURFACE METHODOLOGY

High Temperature Material Processes (An International Quarterly of High-Technology Plasma Processes) ◽

10.1615/hightempmatproc.2015014659 ◽

2014 ◽

Vol 18 (1-2) ◽

pp. 27-43

Author(s):

G. Pradeep Kumar ◽

Rajasekaran Thanigaivelan ◽

RM. Arunachalam ◽

P. Paramasivam

Keyword(s):

Experimental Investigation ◽

Response Surface Methodology ◽

Response Surface ◽

Processing Parameters

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Synergistic effects of processing parameters on the biochemical and physical properties of tofu made from yellow field pea ( Pisum sativum ), as determined by response surface methodology

Food Science & Nutrition ◽

10.1002/fsn3.2091 ◽

2021 ◽

Author(s):

Kevin DePalma ◽

Brennan Smith ◽

Armando G. McDonald

Keyword(s):

Response Surface Methodology ◽

Pisum Sativum ◽

Physical Properties ◽

Response Surface ◽

Synergistic Effects ◽

Processing Parameters ◽

Field Pea

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Optimization of processing parameters for microwave drying of selenium-rich slag using incremental improved back-propagation neural network and response surface methodology

Journal of Central South University ◽

10.1007/s11771-011-0859-3 ◽

2011 ◽

Vol 18 (5) ◽

pp. 1441-1447 ◽

Cited By ~ 6

Author(s):

Ying-wei Li ◽

Jin-hui Peng ◽

Gui-an Liang ◽

Wei Li ◽

Shi-min Zhang

Keyword(s):

Neural Network ◽

Response Surface Methodology ◽

Response Surface ◽

Back Propagation ◽

Processing Parameters ◽

Back Propagation Neural Network ◽

Microwave Drying

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Optimization of processing conditions for meat paper from beef semimembranosus muscle using response surface methodology

LWT ◽

10.1016/j.lwt.2012.05.005 ◽

2013 ◽

Vol 50 (1) ◽

pp. 326-330 ◽

Cited By ~ 9

Author(s):

Gap-Don Kim ◽

Tae-Chul Jung ◽

Eun-Young Jung ◽

Jin-Yeon Jeong ◽

Han-Sul Yang ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Processing Conditions ◽

Semimembranosus Muscle

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Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

Acta Universitatis Sapientiae Alimentaria ◽

10.2478/ausal-2020-0003 ◽

2020 ◽

Vol 13 (1) ◽

pp. 51-68

Author(s):

O. F. Akinyele ◽

A. V. Ikujenlola ◽

T. O. Omobuwajo

Keyword(s):

Water Absorption ◽

Manihot Esculenta ◽

Pasting Properties ◽

Absorption Capacity ◽

Peak Time ◽

Standard Methods ◽

Artocarpus Altilis ◽

Swelling Power ◽

Pasting Characteristics ◽

Pasting Temperature

Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

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