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RISTextural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology
The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 ...
Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology
بهینه‌سازی ویژگی‌های بافتی فرآورده‌های خمیری حاوی آرد کامل سویا با استفاده از روش سطح پاسخ
تاثير افزودن آرد کامل سويا در دامنه 0 تا 27 درصد و آب از 31 تا 35 درصد در فرمول و همچنين شرايط مختلف اکستروژن بر روي ويژگي هاي بافتی اسپاگتي به منظور توليد فرآورده سلامتي بخش، مورد بررسي قرار گرفت. فرآيند در اکسترودري با ...
Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach
The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional and sensory characteristics of spaghetti was evaluated using a mixture design, in order to produce functional pasta. Addition of FFSF increases the nutritional...
Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality
- Mixture design was used to determine the optimum ratio as well as concentration of BSG, GG, and CMC in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were also generated. Generally...
The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach
In this study, the dynamic rheological properties of the instant camel yogurt samples containing carboxyl methyl cellulose -CMC-, konjac gum -KG- and sage seed gum -SSG- and their combinations were investigated in a model system, and mixture design...
Development of spreadable halva fortified with soy flour and optimization of formulation using mixture design
A novel spread based on sesame paste fortified with soy flour was developed. A mixture experimental design was used to investigate effect of soy flour and mono- and diglycerides addition on the emulsion stability (ES), ...
Optimization of low-cholesterolelow-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach
emulsifier (MDG) (0e0.36% of each component) were determined by
applying the simplex-centroid mixture design method to achieve the desired stability, textural and
rheological properties and sensory characteristics for effective formulation...
Evaluation of the mixed mode (I/II) fracture toughness of cement emulsified asphalt mortar (CRTS-II) using mixture design of experiments
the necessity of examining the effect of mix design ratios and their interactions and the need to limit these ratios to ensure acceptable rheological and mechanical properties, the
experiments were designed using the D-Optimal mixture design method at 5...