Enzymatic production of low-calorie structured lipid fromEchiumseed oil and lauric acid: optimisation by response surface methodology

2013 ◽  
Vol 48 (7) ◽  
pp. 1383-1389 ◽  
Author(s):  
Jülide Gökçe ◽  
Neşe Şahin Yeşilçubuk ◽  
Güldem Üstün
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Lauric Acid ◽  
Structured Lipid ◽  
Enzymatic Production ◽  
Low Calorie

Enzymatic production of biodiesel from insect fat using methyl acetate as an acyl acceptor: Optimization by using response surface methodology

2018 ◽  
Vol 158 ◽  
pp. 168-175 ◽  
Author(s):  
Hoang Chinh Nguyen ◽  
Shih-Hsiang Liang ◽  
Shang-Sian Chen ◽  
Chia-Hung Su ◽  
Jhih-Huei Lin ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Methyl Acetate ◽  
Acyl Acceptor ◽  
Enzymatic Production

scholarly journals Optimization of the enzymatic production of 20(S)-ginsenoside Rg3 from white ginseng extract using response surface methodology

2009 ◽  
Vol 26 (3-4) ◽  
pp. 181-186 ◽  
Author(s):  
Kyung-Hoon Chang ◽  
Hee Sook Jee ◽  
Na-Kyoung Lee ◽  
Se-Ho Park ◽  
Na-Won Lee ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Ginsenoside Rg3 ◽  
Ginseng Extract ◽  
Enzymatic Production ◽  
White Ginseng

The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties

2018 ◽  
Vol 25 (3) ◽  
pp. 243-251 ◽  
Author(s):  
Ainaz Alizadeh ◽  
Amin Seyedan Oskuyi ◽  
Sajed Amjadi
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Food Industry ◽  
Three Dimensional ◽  
Coefficient Of Determination ◽  
Sugar Consumption ◽  
Low Calorie ◽  
Independent Variables ◽  
Optimum Model ◽  
Optimum Sample

The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, sucrose-free mango nectar and to optimize the formulation by employing response surface methodology. The two independent variables were stevia, as a low-calorie sugar replacer (0, 1.5, and 3% w/w) and inulin as a prebiotic texturizer (0, 3, and 6% w/w) in order to compensate sugar elimination defect on viscosity and °Brix. The fitted models indicated a high coefficient of determination. The results revealed that stevia and inulin are as the independent variables which had significant effects on °Brix, viscosity, and sensory scores (p < 0.05). Also, pH was affected by stevia concentration. The rheological behavior of the sucrose-free mango nectar was non-Newtonian, shear thinning as Herschel–Bulkley model which was not different from the reported behavior for normal mango nectar-containing sucrose. The optimization of the variables, based on the response surface three-dimensional plots, demonstrated that utilizing 6% w/w inulin and 3% w/w stevia produced the optimum mango nectar with the desirability of 0.85 without undesirable changes in the physicochemical and organoleptic properties. The optimum sample was produced in triplicate to validate the optimum model as well.

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