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optimization technique flour
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optimization technique flour
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2019年2月15日 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
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Optimization of taro–wheat composite flour cake using Taguchi
Proximate Composition of Flours and Their BlendsPhysicochemical Properties of Flours and Their BlendsFunctional Properties of Flours and Their BlendsAnti-Nutritional PropertiesOptimization For Cake FormulationOptimization of CakeComposite flour cake formulation was optimized using Taguchi method. The experimental data of different cake samples (L16 orthogonal array) is represented in Table 9. The S/N ratio, which depends on the criterion for the quality characteristic to be optimized, was calculated from the average experimental data which created a transformation function...
Full article: Process optimization for yam flour incorporated in ...
2021年8月17日 A numerical multi-response optimization technique was used for optimizing input variables. Lateral expansion (LE) and starch digestibility had significant (
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Optimization of composite flour biscuits by mixture response
2013年5月31日 Abstract. Biscuits were produced from blends of pigeon pea, sorghum and cocoyam flours. The study was carried out using mixture response surface methodology
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Application of Graphical Optimization, Desirability, and Multiple ...
2023年2月6日 Different modules can be employed per the optimization technique within permissible values (U i ... , fermented soy flour , Renealmia alpinia and Thymus
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(PDF) Optimization of composite flour biscuits by
2013年5月31日 This study investigated the effect of coconut flour at 10, 20, 30, 40, and 50% on the physical, chemical, sensory properties, and consumer acceptance of biscuit products.
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(PDF) Optimization of composite flour biscuits by
The study was carried out using mixture response surface methodology as the optimization technique. Using the simplex centroid design, 10 formulations were obtained. Biscuits were produced from blends of
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Optimization of enzymes addition to improve whole wheat bread
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
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Foods Free Full-Text Application of Central
2023年5月23日 The optimal values for T1 and T2 for all pretreated cassava flour were 70 °C and 10 h, respectively. Cassava flour with pretreatment A had an MC of 10.06% and a WI of 83.47 in the optimum drying
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Application of response surface methodology to
2012年3月22日 PDF In this study response surface methodology (RSM) was used for suitable optimization of supplement and emulsifier for improving wheat flour protein... Find, read and cite all the research ...
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Optimization Study of the Effect of Rice and Wheat Flour
2023年1月9日 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
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Response Surface Methodology - an overview ScienceDirect
Techniques used for processed cheese characterization. Apostolos S. Thomareis, Georgia Dimitreli, in Processed Cheese Science and Technology, 2022 12.10.8 Response surface methodology. Response surface methodology (RSM) includes optimization procedures for the settings of factorial variables, such that the response reaches a desired maximum
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The Optimization of Production of Instant Pounded
The objective of this study was to produce IPYF dough of similar qualities to the CPY through optimization technique in other to enhance its marketability value. Methodology: The study optimized IPYF samples
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2019年4月1日 Characterization of corn varieties enables us to understand the drawbacks for further processing and product development. Characterization improves the applicability of corn flour through a proper understanding of the whole profile. Application of modern techniques save time, and more accuracy can be attained.
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Discrimination of wheat flour grade based on PSO-SVM of
2023年12月5日 4) Optimization of the penalty coefficient c and kernel function parameter gamma of the SVM model by particle swarm optimization (PSO) algorithm. 5) Selected the best model for wheat flour grade discrimination and established a theoretical basis for practical application in real life. The whole experimental arrangement were shown in Fig. 1.
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Optimization and evaluation of multigrain gluten-enriched
2018年7月24日 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
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(PDF) Optimization Technique - ResearchGate
2016年10月24日 What is optimization? Optimization technique is a powerful tool to obtain the desired design parameters and best set of operating conditions .This would guide the experimental work and reduce the ...
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Optimization of barrel temperature and kidney bean flour
2014年8月2日 Flour mixture were packed in polypropylene bag and stored overnight at 5 °C in order to achieve equilibrium in moisture. Extrusion conditions. ... Out of three solution generated using numerical optimization technique based on the above conditions, solution no.1 having the maximum desirability value of 0.909 observed at 20 % KB flour and 142. ...
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The Optimization of Production of Instant Pounded Yam
flour (IPYF), is an emerging alternative to pounding boiled yams. IPYF dough that possesses ... the CPY through optimization technique in other to enhance its marketability value. Methodology: The ...
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Application of Linear Programming Technique on Bread
Abstract: The paper examined the optimization of bread production in Rufus Giwa Polytechnic Bakery, Owo, Ondo State, Nigeria, using linear programming technique. Three types of bread produced by the bakery were considered in the research and which are medium bread (X 1), large bread (X 2) and extra-large bread (X 3) respectively. Data
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Optimization of bread firmness, specific loaf volume and
2016年7月1日 Wheat flour was fortified with partially hydrolyzed guar gum (PHGG) at 1–5% replacement levels on weight basis. ... Optimized bread was prepared using optimum values of PHGG and water level obtained from numerical optimization technique of Design-Expert. Enzymatic method of Furda was used to estimate total dietary fiber (TDF),
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Frontiers Optimization of a formula to develop iron-dense novel ...
2023年10月11日 The optimization process was verified using the graphical optimization technique , where the ... 42. Mezgebo, K, Belachew, T, and Satheesh, N. Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge.
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Optimization of Convective Tray-Drying Process Parameters for ... - Hindawi
2022年11月7日 Flour’s gelatinization and decomposition temperatures were 102.7 and 292°C, respectively. In addition, flour’s water absorption, oil absorption, and solubility were 5.19 ± 0.01, 1.58 ± 0.01, and 0.14 ± 0.02 g/g, respectively. ... Most researchers have studied the optimization of various drying techniques for ripe or semi-ripe banana ...
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[PDF] IMPROVEMENT ON SAGO FLOUR PROCESSING Semantic
Improvement on sago flour processing was analyzed by researching potential replacement of existing system. A study was conducted by imitating the process in a down-scaled operation employing two equipments with different techniques to compare the feasibility and efficiency. General process flow for both techniques followed the same extraction
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