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Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

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Title Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology
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Creator AK Khare, AK Biswas, S Balasubramanium, MK Chatli, J Sahoo
 
Subject Response surface methodology . Chicken noodles .Central composite design .WAI .WSI . Hardness of noodles
 
Description Not Available
Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110–130 g); processing conditions such as steaming time (12–18 min) and drying time (7–9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained.
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Date 2021-07-14T08:51:47Z
2021-07-14T08:51:47Z
2015-01-01
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/47888
 
Language English
 
Relation Not Available;
 
Publisher Springer India