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Title: | Optimization of Fura production using response surface methodology | Authors: | Jideani, Victoria A Oloruntoba, R. H Jideani, IA |
Keywords: | Fura;Optimisation;Cooking time;Hydration time;Shear stress;Shear strength;Hardness | Issue Date: | 2010 | Publisher: | Taylor & Francis | Source: | Jideani, V. A., Oloruntoba, R. H. & Jideani, I. A. 2010. Optimization of Fura production using response surface methodology. International Journal of Food Properties, 13: 272–281. [http://dx.doi.org/10.1080/10942910802331496] | Journal: | International Journal of Food Properties | Abstract: | Optimisation of fura production using response surface methodology was studied. The qua- dratic polynomial regression model was adequate and acceptable at 0.05% level for pre- dicting 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 (X2) > WAD (X3) > CKT (X1). The FHT and WAD were the most important factors affecting the textural properties of fura. The optimal SHS (6.1 kN/m2) was obtained with FHT (1.36 hr), CKT (34.3 min) and WAD (21 ml). The optimal SHT (4.6 kN/m2) 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. | URI: | http://hdl.handle.net/11189/7263 | ISSN: | 1532-2386 | DOI: | http://dx.doi.org/10.1080/10942910802331496 |
Appears in Collections: | Appsc - Journal Articles (not DHET subsidised) |
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