scholarly journals Development and optimization of flaked breakfast cereal processing parameters and formulation, incorporated with banana pulp and peel, using response surface methodology

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 45-53
Author(s):  
H.X. Tay ◽  
C.H. Kuan ◽  
G.H. Chong
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Processing Parameters ◽  
Banana Peel ◽  
Breakfast Cereal ◽  
Life Study ◽  
Overall Acceptability ◽  
Balanced Diet ◽  
Significant Difference ◽  
Corn Flakes

Breakfast cereal plays an important role in a balanced diet. In Malaysia, tons of highly nutritious banana peels, overripe, oversupplied and rejected bananas end up in food waste, as a result of high production and consumption of banana. Thus, this study aimed to produce flaked breakfast cereal with banana pulp, banana peel and cornmeal through oven -baking. Baking temperature, baking time and volume of banana pulp and peel mixture were optimized by using response surface methodology (RSM) to achieve desired fracturability and yellowness. Through this study, fracturability (R2 = 0.98, P≤0.05) and yellowness (R2 = 0.99, P≤0.05) were found to be significantly related to the processing parameters and formulation of the flakes. The optimum processing parameters and formula obtained from this study were the baking temperature of 129.5°C, baking time of 15 mins and volume of banana pulp and peel mixture of 140 g. Besides, a sensory evaluation was conducted and compared among the optimized flakes and commercial corn flakes. Based on the results, there was a significant difference (P≤0.05) in aroma, appearance and taste but no significant difference (P>0.05) in mouthfeel and overall acceptability between both types of flakes. It was recommended that the shelf-life study of the optimized flakes could be done for future study.

scholarly journals Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Amaal Mohammed Alhelli ◽  
Nameer Khairulla Mohammed ◽  
Eilaf Suliman Khalil ◽  
Anis Shobirin Meor Hussin
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Cheddar Cheese ◽  
Soluble Nitrogen ◽  
Validity And Reliability ◽  
Overall Acceptability ◽  
Ripening Time ◽  
Significant Difference ◽  
The Difference ◽  
The Ideal

AbstractCheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

scholarly journals Optimizing the Acceleration of Cheddar Cheese Ripening Using Response Surface Methodology by Microbial Protease Without Altering Its Quality Features

2020 ◽  
Author(s):  
Amaal Alhelli ◽  
Nameer Mohammed ◽  
Anis Meor Hussin
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Cheddar Cheese ◽  
Soluble Nitrogen ◽  
Validity And Reliability ◽  
Overall Acceptability ◽  
Ripening Time ◽  
Significant Difference ◽  
The Difference ◽  
The Ideal

Abstract Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw ), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6,, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

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