The purpose of this study was to optimize the incorporation of fonio and pigeon pea flours in quality attributes of cookies using a D-optimal design of response surface methodology. The impact of independent variables wheat flour (20-50), fonio flour (20-70), and pigeon pea flour (10-35) were investigated on the dependent variables …

In this study, rice flour:corn starch blend (50:50) used in gluten‐free cookie production was replaced with taro [Colocasia esculenta (L.) Schott] flour at 20%, 40% and 60% levels to improve new ...

response optimization technique was applied (Park et al., 1993) to determine the optimum combination of pH, NaOH concentration, flour to solvent ratio for the production of protein isolate. The assumptions were to develop a product which would have maximum score in sensory acceptability so as

Optimization refers to a procedure for finding the input parameters or arguments to a function that result in the minimum or maximum output of the function. The most common type of optimization problems encountered in machine learning are continuous function optimization, where the input arguments to the function are real …

Biscuits were produced from blends of pigeon pea, sorghum and cocoyam flours. The study was carried out using mixture response surface methodology as the optimization technique. Using the simplex centroid design, 10 formulations were obtained. Protein and sensory quality of the biscuits were analyzed.

6 steps to practicing 'ichigyo-zammai'. 1) Start your day with a to-do list that includes all of your regular chores and extras that you want to accomplish for the day. 2) Number them in order of importance. …

The two variables optimized were AM (g/100 g flour) and HC (g/100 g flour). Experimental conditions (amounts of added enzymes) at the center point were 0.1 g/100 g flour for both AM and HC. Concentrations of both enzymes ranged from 0 to 0.2 g/100 g …

DOI: 10.1177/10820. Biscuits were produced from blends of pigeon pea, sorghum and cocoyam flours. The study was carried out using mixture response surface methodology as the optimization technique. Using the simplex centroid design, 10 formulations were obtained. Protein and sensory quality of the biscuits were analyzed.

Your supply of bread flour does not match your demand for bread flour! You need bread flour in Activity 2. But you cannot start Activity 1 (activating yeast) without being immediately ready to move on to Activity 2. ...

The milling of wheat flour is a process that has existed since ancient times. In the course of history, the techniques have improved, the equipment modernized. The interest of the miller in charge of the mill is still to ensure that a mill is functional and profitable, as well as to provide a consistent quality of flour. The …

After cleaning, ground to flour by miller (Heavy-duty cutting mill, SM2000/695upm, Germany) and sieved through a 0.5 mm sieve and packed in polyethylene bags (AACC 2000). 2.2.2 Malted Soybean Flour (MSF) preparation. Malted soybean flour was prepared using the method described by Tizazu et al. . Soybean was cleaned …

Micronization of maize flour: Process optimization and product quality. A central composite design technique was used to optimize micronization conditions. The optimum combination of variables obtained resulted in 7.7% enhancement in RDS. Micronization leads to 93–94.5% reduction in peroxidase enzyme activity.

The Box-Behnken design (BBD) is a multivariable optimization technique relying on three-level incomplete factorial ... 9:1 (v/v), however, throughout the manuscript, only the term ethanol concentration was used. About 1 g of purple corn flour was weighed and mixed with a specific volume of solvent at a specific concentration at a specific ...

In this contribution, computer-aided optimization is presented as the ultimate tool to improve food processing. The state of the art is reviewed, especially …

The objective of this research was to determine the best combination of extrusion process variables for the production of a high antioxidant extruded amaranth flour (EAF) suitable to elaborate a nutraceutical beverage. Extrusion operation conditions were obtained from a factorial combination of process variables: Extrusion temperature (ET, 70℃ - 130?℃) …

Optimization of experimental conditions was carried out using numerical optimization technique and the optimum barrel temperature and kidney bean flour percentage were 120 °C (T 1) & 142.62 °C (T 2 = T 3) …

About the Multi-Objective Particle Swarm Technique. Particle swarm optimization is a population-based search procedure where individuals (called particles) continuously change position (called state) within the search area. In other words, these particles "fly" around in the design space looking for the best position.

Decision Optimization refers to a set of techniques to find solutions to resource constrained problems. It involves a set of decision variables to which a set of values has to be assigned.

The effect of incubation time of soy flour on protein extraction yield has been studied previously at lab-scale (Rosenthal et al., 1998). After a period of approximately 10 min at 50 °C, the protein yield plateaued at 75% for non-heat treated flour and 25% for heat treated samples. The rapid release rate of protein can be attributed to a short ...

The optimization of rice and wheat flour blends was done for the preparation of low gluten bread which will elicit reduced immunogenic response in celiac patients as compared to wheat bread and will also be economically feasible for non-wheat producing countries. Taguchi orthogonal array optimization technique was applied on the two …

Adding optimum concentrations of AM and HC drastically improved BMQ (gas retention of dough, specific loaf volume, and bread staling) of whole wheat flour dough and …

Yam flour was incorporated at 10–20% level in the feed mix, and the moisture content of the feed was varied from 13% to 15%. The extrusion process was run at varied temperature conditions (90–110°C) in a single screw extruder. A numerical multi-response optimization technique was used for optimizing input variables.

after determining the maximum point of single flour substitution was optimization step using mixture design method in Design Expert 7.0® software. The range of flours composition (wheat flour, corn flour, and sweet potato flour) was feed to the software to obtain the formula combinations. Each formula

The objectives of this study were to develop high fibre and high protein biscuits and optimization of process by standardizing the levels of spirulina powder, …

Taguchi grey relational analysis successfully determined the optimal conditions based on combined parameters (5 factors), which highlighted the advantages of this innovative optimization technique. The result shows that the optimal formula for producing a djulis sourdough bread with the best texture, color, and sensory qualities …

A numerical multi-response optimization technique called desirability was used for optimizing the extrusion conditions and predicting the optimum responses. The Design …

Central composite design was employed to optimize the cooking, textural and overall acceptability score of the instant dried noodles prepared with multigrain flour and gluten incorporation. Sorghum flour (X1, 10–50%), soy flour (X2, 10–20%) and gluten (X3, 2–4%) were the independent variables investigated with respect to five response …

This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro- and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit-making process.

the CPY through optimization technique in other to enhance its marketability value. Methodology: The study optimized IPYF samples obtained from three white yams ( Dioscorea

Conventional and green extraction techniques for oil/ lipid extraction12.5.1. Oil/Expeller pressing. Oil/Expeller pressing is one of the simplest methods to extract oil by using mechanical crushing technique. Advantages of this technique includes its hand free nature and low maintenance issues.