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Optimization of Value Added Cookies Prepared with Blends of Pearl Millet Flour and Freeze Dried Ripe Green Banana Flour Using Response Surface Methodology

机译：使用珍珠小米粉的混合物制备的增值饼干，使用响应表面方法冻结干燥成熟的绿色香蕉面粉

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S. Alamelu Mangai; V. Divyabharathi;
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年度 2015
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1. Application of response surface methodology for optimization study of equilibrium moisture sorption content for efficient drying and storage of pearl millet flour [J] . Rathore Soumya, Singh Karunakar Journal of Food Measurement and Characterization . 2018,第3期

机译：响应面方法在高效干燥储存含量优化研究中的应用
2. Optimization of cookies containing wheat flour, cassava flour and cassava starch using mixture response surface methodology [J] . L.S. PALOMAR, R.A. PATINDOL, D.D. ATOK Animal Husbandry and Agricultural Journal . 1995,第1期

机译：使用混合响应曲面法优化包含小麦粉，木薯粉和木薯淀粉的饼干
3. Functional properties of maize flour and its blends with wheat flour: Optimization of preparation conditions by response surface methodology [J] . Muhammad Aslam Shad, Haq Nawaz, Misbah Noor, Pakistan journal of botany . 2013,第6期

机译：玉米粉及其与小麦粉的共混物的功能特性：响应面法优化制备条件
4. The Increase in Length of Infants Who Were Given the Complementary Feeding Mixed of Ripe Awak Bananas Flour and Soybean Sprouts [C] . Jumirah, Albiner Siagian, Zulhaida Lubis, Public Health International Conference . 2017

机译：婴儿的长度增加，婴儿的互补喂养令人互补的艾克巴坦面粉和大豆芽
5. Application of response surface methodology in the development of gluten-free bread with yellow pea flour addition. [D] . Jeradechachai, Thunyaporn. 2012

机译：响应面方法在添加黄豌豆粉的无麸质面包开发中的应用。
6. Development of cookies made with cocoyam fermented sorghum and germinated pigeon pea flour blends using response surface methodology [O] . Laura C. Okpala, Eric C. Okoli 2014

机译：使用响应面法开发由椰油发酵的高粱和发芽的木豆粉混合物制成的曲奇
7. 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。

Optimization of Value Added Cookies Prepared with Blends of Pearl Millet Flour and Freeze Dried Ripe Green Banana Flour Using Response Surface Methodology

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