Optimization of Fura Production Using Response Surface Methodology

Optimisation of fura production using response surface methodology was studied. The quadratic polynomial regression model was adequate and acceptable at 0.05% level for predicting shear stress (SHS), shear strength (SHT), and hardness of fura (HOF)). The importance of process variables (cooking time...

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Veröffentlicht in:International journal of food properties 2010-03, Vol.13 (2), p.272-281
Hauptverfasser: Jideani, V. A., Oloruntoba, R. H., Jideani, I. A.
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Jideani, I. A.
description Optimisation of fura production using response surface methodology was studied. The quadratic polynomial regression model was adequate and acceptable at 0.05% level for predicting shear stress (SHS), shear strength (SHT), and hardness of fura (HOF)). The importance of process variables (cooking time (CKT), flour hydration time (FHT) and water added (WAD)) on texture of fura is in the order; FHT (X 2 ) > WAD (X 3 ) > CKT (X 1 ). The FHT and WAD were the most important factors affecting the textural properties of fura. The optimal SHS (6.1 kN/m 2 ) was obtained with FHT (1.36 hr), CKT (34.3 min) and WAD (21 ml). The optimal SHT (4.6 kN/m 2 ) was obtained with FHT (1.1 hr), CKT (18.9 min) and WAD (25 ml). The optimal HOF (57.7 kN) was obtained with FHT (53.4 min), CKT (17.4 min) and WAD (21.8 ml). The shape of the predicted responses was saddle, i.e., a maximum or minimum response was found at various combinations of the independent variables.
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subjects Cooking time
Fura
Hardness
Hydration time
Mathematical models
Optimisation
Optimization
Predictions
Research methodology
Shear strength
Shear stress
Studies
Trees
title Optimization of Fura Production Using Response Surface Methodology
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