Volume 16, Issue 86 (2019)                   FSCT 2019, 16(86): 63-72 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Esmaiili Bazardeh M, Zeynali F, Esmaiili M. Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose. FSCT 2019; 16 (86) :63-72
URL: http://fsct.modares.ac.ir/article-7-21489-en.html
1- Faculty member of Mahabad azad university
2- Associated professor of Urmia university , f.zeynali@urmia.ac.ir
3- Professor of Urmia university
Abstract:   (7012 Views)
In this study, sesame as a dietary supplement and hydroxypropyl methyl cellulose (HPMC) due to its ability to form a gel network during heating, were added to rice flour for making the flat bread. In order to determine the optimal amounts of sesame paste (in the range of 10-20%) and HPMC (in the range of 0.5-1.5%), in product formulation using response surface methodology (RSM) and central composite design (CCD), five levels of these two variables were selected and 12 baking tests were performed. Three qualitative parameters in the product, including compression stiffness, overall consumer acceptance and penetration hardness, were evaluated as responses. According to the results, sesame paste significantly (P˂0.05) reduced the quality parameters and HPMC only slightly improved them. The mathematical models obtained in this study can accurately predict the responses. Correct matching between predicted responses and the results in optimized bread, containing 10.3% sesame paste and 1.5% HPMC, indicates the high capability of RSM to optimize the formulation of gluten-free products.
Full-Text [PDF 769 kb]   (1575 Downloads)    
Article Type: Original Research | Subject: Statistics, modeling and response levels in the food industry
Received: 2018/05/29 | Accepted: 2018/10/6 | Published: 2019/04/15

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.