Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/7263
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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