scholarly journals Optimizing the Acceleration of Cheddar Cheese Ripening Using Response Surface Methodology by Microbial Protease Without Altering Its Quality Features

2020 ◽  
Author(s):  
Amaal Alhelli ◽  
Nameer Mohammed ◽  
Anis Meor Hussin
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Cheddar Cheese ◽  
Soluble Nitrogen ◽  
Validity And Reliability ◽  
Overall Acceptability ◽  
Ripening Time ◽  
Significant Difference ◽  
The Difference ◽  
The Ideal

Abstract Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw ), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6,, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

scholarly journals Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Amaal Mohammed Alhelli ◽  
Nameer Khairulla Mohammed ◽  
Eilaf Suliman Khalil ◽  
Anis Shobirin Meor Hussin
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Cheddar Cheese ◽  
Soluble Nitrogen ◽  
Validity And Reliability ◽  
Overall Acceptability ◽  
Ripening Time ◽  
Significant Difference ◽  
The Difference ◽  
The Ideal

AbstractCheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

scholarly journals Development and optimization of flaked breakfast cereal processing parameters and formulation, incorporated with banana pulp and peel, using response surface methodology

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 45-53
Author(s):  
H.X. Tay ◽  
C.H. Kuan ◽  
G.H. Chong
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Processing Parameters ◽  
Banana Peel ◽  
Breakfast Cereal ◽  
Life Study ◽  
Overall Acceptability ◽  
Balanced Diet ◽  
Significant Difference ◽  
Corn Flakes

Breakfast cereal plays an important role in a balanced diet. In Malaysia, tons of highly nutritious banana peels, overripe, oversupplied and rejected bananas end up in food waste, as a result of high production and consumption of banana. Thus, this study aimed to produce flaked breakfast cereal with banana pulp, banana peel and cornmeal through oven -baking. Baking temperature, baking time and volume of banana pulp and peel mixture were optimized by using response surface methodology (RSM) to achieve desired fracturability and yellowness. Through this study, fracturability (R2 = 0.98, P≤0.05) and yellowness (R2 = 0.99, P≤0.05) were found to be significantly related to the processing parameters and formulation of the flakes. The optimum processing parameters and formula obtained from this study were the baking temperature of 129.5°C, baking time of 15 mins and volume of banana pulp and peel mixture of 140 g. Besides, a sensory evaluation was conducted and compared among the optimized flakes and commercial corn flakes. Based on the results, there was a significant difference (P≤0.05) in aroma, appearance and taste but no significant difference (P>0.05) in mouthfeel and overall acceptability between both types of flakes. It was recommended that the shelf-life study of the optimized flakes could be done for future study.

scholarly journals Optimization of Persea Americana pulp incorporated cookies using sensory analysis: a response surface methodology

2019 ◽  
Vol 10 (4) ◽  
pp. 3209-3216
Author(s):  
Jobil J Arackal ◽  
Parameshwari S
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sensory Analysis ◽  
Sensory Properties ◽  
Persea Americana ◽  
Fruit Pulp ◽  
Overall Acceptability ◽  
The Impact ◽  
Organoleptic Parameters ◽  
The Ideal

The sensory properties are vital in catching shopper eye and subsequently impacting their inclinations and purchasing choices for nourishment items. Taste, colour, texture, mouthfeel, aroma, flavour, and overall acceptability are sensory properties which are regularly used to portray the nature of the treats, just as to foresee customer response. In this examination were embraced to discover the impact of various degrees of Persea Americana fruit pulp (A), honey (B) and wheat flour (C) consolidated treats and their ideal levels. Information got from Response surface methodology of Persea Americana incorporated cookies treats were exposed to the investigation of change (ANOVA) and examined utilizing a second-request polynomial condition. Response surface methodology was demonstrated to be a satisfactory methodology for displaying the organoleptic parameters and the level of preferring of good Persea Americana cookies. After the effects of this investigation discovered that a most extreme attractive score that can be accomplished with the ideal estimation of taste was 7.8, texture 6.68, flavour 7.11 and by and overall acceptances 8.44 scores. This example was viewed as the best advancing hotspot for tangible traits.

scholarly journals Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Xiao Guan ◽  
Lv Li ◽  
Jing Liu ◽  
Sen Li
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Microwave Power ◽  
Process Intensification ◽  
Extraction Yield ◽  
Extraction Time ◽  
Quadratic Model ◽  
Ultrasonic Power ◽  
Microwave Assisted ◽  
The Difference

We investigated the process intensification of ultrasonic-microwave-assisted technology for hordein extraction from barley. Response surface methodology was utilized to optimize the extraction conditions and to analyze the interaction between four selected variables: temperature, microwave power, ultrasonic power, and extraction time. The validated extraction yield of hordein reached 8.84% at 78°C, microwave power 298 W, and ultrasonic power 690 W after 20 min as optimum conditions. Compared with traditional water-bath extraction (4.7%), the ultrasonic-microwave-assisted technology effectively increased the hordein extraction yield and shortened the extraction time. According to the obtained quadratic model (R2 = 0.9457), ultrasonic power and extraction time were the first two significant factors. However, temperature limited the effects of other factors during extraction. SDS-PAGE and scanning electron microscopy were used to identify the hordein extract and to clarify the difference between the two hordein fractions extracted with new and traditional methods, respectively. Ultrasonic-microwave-assisted technology provided a new way to improve hordein extraction yield from barley and could be a good candidate for industrial application of process intensification.

scholarly journals Influence of Dental Composite Viscosity in Attachment Reproduction: An Experimental in Vitro Study

Materials ◽  
2019 ◽  
Vol 12 (23) ◽  
pp. 4001
Author(s):  
Vincenzo D’Antò ◽  
Simone Muraglie ◽  
Beatrice Castellano ◽  
Ettore Candida ◽  
Maria Francesca Sfondrini ◽  
...  
Keyword(s):  
In Vitro Study ◽  
Dental Composite ◽  
Maximum Deviation ◽  
Force System ◽  
Maximum Value ◽  
Significant Difference ◽  
The Difference ◽  
Level Of Significance ◽  
The Ideal

Background: Attachments are composite auxiliaries that are used during a clear aligner orthodontic therapy to achieve difficult tooth movements. Two important factors are the planned configuration and the actual position of these auxiliary elements to obtain the desired force system. The aim of the present study was to evaluate the role of different composite materials in the correct reproduction of attachment shape and position. Methods: The materials that were considered in the study were a flowable resin, a dental restorative material, and an orthodontic composite. The attachments were created on three models of extracted teeth. Once the impressions were performed, 25 attachments of different shapes were added onto each virtual model to obtain the necessary templates to make the attachments. Each tested material was used to create a set of 25 attachments that were then scanned with an accuracy of 10μm. The resultant STL (stereolithography) files were superimposed onto the ones from the initial virtual plan, through Geomagic software, and the aligned scans were then compared while using a color map. The parameters that were calculated to make a comparison between the created attachments and the ideal ones were the maximum deviation in defect and in excess, the overflow, and the volume’s difference. In addition to these measurements comparing the three above-mentioned groups, the difference in volume between all the ideal and realized samples were analyzed. To test for differences among the three groups, a one-way Analysis of variance (ANOVA) was used with a Bonferroni post-hoc test. The level of significance was set at p < 0.05. Results: No statistically significant results were found between the three groups regarding the maximum value in defect, the maximum value in excess, and the minimum value as control, while a statistically significant difference was found between the overflow of orthodontic resin when compared to the flowable composite. Conclusions: The three materials that were used in this study were appropriate for attachment fabrication. The fidelity of attachment reproduction was similar when using the three different composites. The orthodontic composite showed more overflow when compared with the flowable one.

scholarly journals Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

2019 ◽  
Vol 2019 ◽  
pp. 1-13
Author(s):  
Sana M’hir ◽  
Kais Rtibi ◽  
Asma Mejri ◽  
Manel Ziadi ◽  
Hajer Aloui ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Process Conditions ◽  
Whey Permeate ◽  
Overall Acceptability ◽  
Date Syrup ◽  
Kefir Grains

The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.

Studies on sensory and keeping qualities of pumpkin based Kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shaikh Adil ◽  
Sudhakar Changade ◽  
Anant Dhotre ◽  
Santosh Chopde
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference ◽  
Shelf Life Studies ◽  
Pumpkin Powder

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

Development of compressed meat based bar using response surface methodology

2017 ◽  
Vol 2 (2) ◽  
pp. 226
Author(s):  
K. Jayathilakan ◽  
Rajkumar Ahirwar ◽  
Khudsia Sultana ◽  
M. C. Pandey
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Applied Pressure ◽  
Quadratic Model ◽  
Central Composite Rotatable Design ◽  
Protein Percentage ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Hedonic Scale ◽  
Central Composite

<p>Studies were carried out to optimize the percentage of ingredients for the development of ready to eat mutton bar. Central composite rotatable design of response surface methodology (RSM) was used for designing the experimental combinations. Matrix for compression was designed by selecting factors like mutton powder, binders and applied pressure. Protein percentage, hardness and over all acceptability (OAA) were taken as responses. OAA and hardness showed highly significant and fitted with quadratic model whereas other response i.e. protein levels found to be significant and fitted with linear model. From the design of experiments 45g/100g of mutton powder with 5g/100g binders having an applied pressure of 142 kg/cm<sup>2</sup> yielded a bar having a protein percentage of 35g/100g with a hardness of 20.9 N with an overall acceptability score of 8.6 ±0.2 on a 9 point hedonic scale. The product gives energy of 393 kcal per 100 g.</p>

scholarly journals Validity and Reliability of Persian Version of International Prostate Symptom Score

2013 ◽  
Vol 2 (1) ◽  
pp. 18-21
Author(s):  
Ali Panahi ◽  
Reza Bidaki ◽  
Darab Mehraban ◽  
Omid Rezahosseini
Keyword(s):  
Symptom Score ◽  
Internal Consistency ◽  
International Prostate Symptom Score ◽  
Iranian Population ◽  
P Value ◽  
Validity And Reliability ◽  
Persian Version ◽  
Significant Difference ◽  
English Translations ◽  
The Difference

Background: In order to use International Prostate Symptom Score (IPSS) in the Iranian population, a valid and reliable Persian version of this questionnaire is required. To date, this version of IPSS with those characteristics is not available.Material and Methods: For evaluation of the validity, the original version of IPSS (English version) was translated into Persian and after 3 weeks was re-translated from Persian to English.   The new English form was then compared with the original English IPSS form. Internal consistency was calculated. For measurement of reliability, the Persian version of IPSS was used to interview 50 patients with Benign Prostatic Hyperplasia (BPH). The difference between results was analyzed with a 3 week interval.Results: There was no significant difference between English translations and internal consistency was 0.7 using Cronbach’s α test.  Test-retest reliability was assessed and showed no significant difference between the scores before and after 3 weeks (P value= 0.9).Conclusion: Persian version of IPSS was proved to be valid and reliable and can be used as a symptom-based questionnaire for BPH in Iranian population.

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