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http://krishi.icar.gov.in/jspui/handle/123456789/61284
Title: | Optimization of Composite Protein- Lipid Film by Ohmic Heating using Mixture Design |
Other Titles: | Not Available |
Authors: | V. Ajesh Kumar M. Pravitha Akash Pare |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Agricultural Engineering ICAR::Central Institute of Agricultural Engineering Indian Institute of Food Processing Technology, Thanjavur, India |
Published/ Complete Date: | 2019-03-10 |
Project Code: | Not Available |
Keywords: | Protein lipid film Soybean Ohmic heating Mixture design |
Publisher: | Excellent publishers |
Citation: | Ajesh Kumar, V., M. Pravitha and Akash Pare. 2019. Optimization of Composite Protein- Lipid Film by Ohmic Heating using Mixture Design. Int.J.Curr.Microbiol.App.Sci. 8(03): 230-241. doi: https://doi.org/10.20546/ijcmas.2019.803.030 |
Series/Report no.: | Not Available; |
Abstract/Description: | Protein-lipid film is a very popular food material which can be prepared from various protein foods. A remarkable example of the protein-lipid film is a traditional soybean food which is a cream-yellow bland flavoured surface film of high nutritional value (soy protein-lipid film, designated as Yuba or soymilk skin), which is formed during the heating of soymilk. The protein digestion rate of the protein-lipid film is almost 100%.The objective of this study was to optimize the production of the composite protein lipid film using ohmic heating method, which has a significant effect on the quality of film produced over the conventional water bath heating, from blends of soy milk, peanut milk and fresh corn milk according to D-optimal mixture design approach. Results demonstrated that soy milk, peanut milk and fresh corn milk had noticeable effect on yield and protein content of the film. Multi-response optimization using all of the regression models was performed with the Design-Expert software, using its defaults settings to construct a desirability score that balances all of the fitted models. The methodology of the desired function was applied and the optimum level of various process variables was obtained as, Soy milk 0.57 Peanut milk 0.4 and corn milk 0.03, which gives the maximum of 21.44 g/100ml yield and 56.83% protein content with overall desirability value of 0.81.Other responses like colour, rehydration capacity and thickness of the film found to have no significant effect with the different milk formulations |
Description: | Not Available |
ISSN: | 2319-7692 |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Indian Institute of Food Processing Technology, Thanjavur, India |
Journal Type: | Open access |
NAAS Rating: | 5.3 |
Volume No.: | 8 |
Page Number: | 230-241 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.20546/ijcmas.2019.803.030 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/61284 |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
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Optimization of Composite Protein- Lipid Film by Ohmic Heating using Mixture Design.pdf | 1.11 MB | Adobe PDF | View/Open |
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