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Formulation of extruded snack food (gum based cereal-pulse blend):Optimization of ingredients levels using response surface methodology

机译:膨化休闲食品的配方(口香糖-谷物混合物):使用响应面法优化配料水平

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摘要

Response surface methodology (RSM) was used to analyse the effect of corn flour, green gram flour, xanthan, guar gum, arabic gum and carboxymethyl cellulose (CMC) on the sensory and objective (expansion ratio) attributes of an extruded snack food. A rotatable central-composite design was used to develop models for the sensory and objective responses. The experiments were run at 160 degrees C with a feed rate of 70 g/min. Responses were most affected bg changes in corn flour, green gram flour and guar gum levels and to a lesser extent by xanthan, gum arabic and CMC levels. Individual contour plots of the different responses were superimposed, and regions meeting the maximum sensory score of 21.4 and an expansion ratio of 13.2 were identified at 692 g/kg corn flour, 307 g/kg green gram flour, 0.302 g/kg xanthan, 0.216 g/kg guar gum, 0.196 g/kg gum Arabic and 0.262 g/kg CMC levels.
机译:响应面方法(RSM)用于分析玉米粉,绿克粉,黄原胶,瓜尔豆胶,阿拉伯胶和羧甲基纤维素(CMC)对挤压休闲食品的感官和目标(膨胀比)属性的影响。使用可旋转的中央复合设计来开发感官和客观反应的模型。实验在160℃下以70g / min的进料速率进行。响应最受玉米粉,绿豆粉和瓜尔豆胶水平的bg变化影响,而受黄原胶,阿拉伯胶和CMC水平影响较小。叠加了不同反应的等高线图,确定了满足最高感官评分21.4和扩展比13.2的区域,分别为692 g / kg玉米粉,307 g / kg绿克面粉,0.302 g / kg黄原粉,0.216 g / kg瓜尔胶,0.196 g / kg阿拉伯胶和0.262 g / kg CMC。

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