786
Views
8
CrossRef citations to date
0
Altmetric
Original Articles

Optimization of Fura Production Using Response Surface Methodology

, &
Pages 272-281 | Received 12 Dec 2007, Accepted 09 Jul 2008, Published online: 03 Mar 2010
 

Abstract

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 (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.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.