Response surface methodology study for optimization of effects of fiber level, frying temperature, and frying time on some physicochemical, textural, and sensory properties of wheat chips enriched with apple fiber.

Kayacier A.; Yuksel F.; Karaman S.

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Response surface methodology study for optimization of effects of fiber level, frying temperature, and frying time on some physicochemical, textural, and sensory properties of wheat chips enriched with apple fiber.

机译：响应面方法研究，旨在优化纤维水平，油炸温度和油炸时间对富含苹果纤维的小麦片的某些理化，质地和感官特性的影响。

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In this study, wheat chips enriched with apple fiber were produced, and response surface methodology was used for the determination of the simultaneous effects of processing variables selected as fiber level (0-15 %), frying temperature (160-180 degrees C), and frying time (40-60 s) on some physicochemical, textural, and sensorial properties of chips. Ridge analysis was conducted to determine the optimum levels of processing variables. Predictive regression equations with high coefficient of determination (R 2

机译：在这项研究中，生产了富含苹果纤维的麦片，并使用响应面法确定了加工变量（纤维水平（0-15％），油炸温度（160-180摄氏度），和油炸时间（40-60 s）对薯片的某些物理化学，质地和感官特性的影响。进行岭分析以确定最佳的加工变量水平。建立了确定系数高的预测回归方程（R 2

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《Food and bioprocess technology》 |2014年第1期|共15页
作者
Kayacier A.; Yuksel F.; Karaman S.;
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原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
Wheat chips; Apple fiber; Response surface methodology; Optimization;

机译：麦片;苹果纤维;响应面法;优化;

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1. Response surface methodology study for optimization of effects of fiber level, frying temperature, and frying time on some physicochemical, textural, and sensory properties of wheat chips enriched with apple fiber. [J] . Kayacier A., Yuksel F., Karaman S. Food and bioprocess technology . 2014,第1期

机译：响应面方法研究，旨在优化纤维水平，油炸温度和油炸时间对富含苹果纤维的小麦片的某些理化，质地和感官特性的影响。
2. VACUUM-FRYING OF APRICOT SLICES: EFFECTS OF FRYING TEMPERATURE, TIME AND MALTODEXTRIN LEVELS ON THE MOISTURE, COLOR AND TEXTURE PROPERTIES [J] . LEMUEL M. DIAMANTE1* GEOFFREY P. SAVAGE1 LEO VANHANEN1 REINER IHNS2 Journal of Food Processing and Preservation . 2012,第4期

机译：杏仁片的真空油炸：油炸温度，时间和麦芽糊精水平对水分，颜色和纹理特性的影响
3. Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties [J] . Kayacier Ahmed, Yuksel Ferhat, Karaman Safa LWT-Food Science & Technology . 2014,第2期

机译：不同豆类面粉的小麦片理化和感官特性的单纯形晶格混合物设计方法：基于感官特性的优化研究
4. Effects of Enzyme and Glycerol levels on Composition Optimization of Starch-based Biodegradable Resin using Response Surface Methodology [C] . Jinchyau Peng, Wen -Yen Cheng, Wai-Bun Lui Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2010

机译：酶和甘油水平对响应表面方法的组合物优化淀粉基可生物降解树脂的影响
5. Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage Frying Temperature and Time [O] . Fitriyono Ayustaningwarno, Elise van Ginkel, Joana Vitorino, 2020

机译：真空油炸芒果芯片的营养和物理化学质量受成熟阶段油炸温度和时间的影响
6. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Response surface methodology study for optimization of effects of fiber level, frying temperature, and frying time on some physicochemical, textural, and sensory properties of wheat chips enriched with apple fiber.

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