Application of response surface methodology in optimizationof flat
rice bread formulation containing sesame paste and hydroxypropyl
methylcellulose

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Esmaiili Bazardeh M.; ZEINALI F.; ESMAIILI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:86 Page(s): 63-72

Download Full-Text

Persian Verion

View:

486

Download:

Cites:

Information Journal Paper

Title

Application of response surface methodology in optimizationof flat rice bread formulation containing sesame paste and hydroxypropyl methylcellulose

Author(s)

Esmaiili Bazardeh M. | ZEINALI F. | ESMAIILI M. | Issue Writer Certificate

Keywords

BreadQ1

RiceQ1

SesameQ1

HPMCQ1

RSMQ1

Abstract

In this study, Sesame as a dietary supplement and hydroxypropyl methylcellulose (HPMC) due to its ability to form a gel network during heating, were added to Rice flour for making theflat Bread. In order to determine the optimal amounts of Sesame paste(in the range of 10-20%) and HPMC (in the range of 0. 5-1. 5%), in product formulation usingresponse surface methodology (RSM) and central composite design (CCD), five levels of these two variables were selected and 12 baking tests were performed. Three qualitative parameters in the product, including compression stiffness, overall consumer acceptance and penetration hardness, were evaluated as responses. According to the results, Sesame paste significantly (P˂ 0. 05) reduced the quality parameters and HPMC only slightly improved them. The mathematical models obtained in this study can accurately predict the responses. Correct matching between predicted responses and the results in optimized Bread, containing 10. 3% Sesame paste and 1. 5% HPMC, indicates the high capability of RSM to optimize the formulation of gluten-free products.

Cites

No record.

References

No record.

Cite

APA: Copy

Esmaiili Bazardeh, M., ZEINALI, F., & ESMAIILI, M.. (2019). Application of response surface methodology in optimizationof flat rice bread formulation containing sesame paste and hydroxypropyl methylcellulose. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(86 ), 63-72. SID. https://sid.ir/paper/71536/en

Vancouver: Copy

Esmaiili Bazardeh M., ZEINALI F., ESMAIILI M.. Application of response surface methodology in optimizationof flat rice bread formulation containing sesame paste and hydroxypropyl methylcellulose. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(86 ):63-72. Available from: https://sid.ir/paper/71536/en

IEEE: Copy

M. Esmaiili Bazardeh, F. ZEINALI, and M. ESMAIILI, “Application of response surface methodology in optimizationof flat rice bread formulation containing sesame paste and hydroxypropyl methylcellulose,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 86 , pp. 63–72, 2019, [Online]. Available: https://sid.ir/paper/71536/en

Related Journal Papers