Cargando…

Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology

The study was designed to optimize extrusion processing conditions for production of instant grain amaranth flour for complementary feeding. Multi‐response criteria using response surface methodology and desirability function analysis were employed during the study. The central composite rotatable d...

Descripción completa

Detalles Bibliográficos
Autores principales:	Atukuri, Julian, Odong, Brian B., Muyonga, John H.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2019
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924338/ https://www.ncbi.nlm.nih.gov/pubmed/31890194 http://dx.doi.org/10.1002/fsn3.1284

Ejemplares similares

Optimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour
por: Akande, Olamide A., et al.
Publicado: (2017)

Effect of heat processing on selected grain amaranth physicochemical properties
por: Muyonga, John H, et al.
Publicado: (2014)

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour
por: Liu, Yuxiu, et al.
Publicado: (2021)

Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread
por: Kamoto, Ruth J., et al.
Publicado: (2018)

Response Surface Methodology for Optimization of Genistein Content in Soy Flour and its Effect on the Antioxidant Activity
por: Abdella, Asmaa, et al.
Publicado: (2018)

PopAmaranth: a population genetic genome browser for grain amaranths and their wild relatives
por: Gonçalves-Dias, José, et al.
Publicado: (2021)

Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours
por: Marcel, Mary R., et al.
Publicado: (2021)

The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes
por: Hamzehpour, Razieh, et al.
Publicado: (2023)

Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth (Amaranthus hypochondriacus) Grains before and after an Extrusion Process
por: Cárdenas-Torres, Feliznando Isidro, et al.
Publicado: (2019)

Morphological Responses and Gene Expression of Grain Amaranth (Amaranthus spp.) Growing under Cd
por: Lancíková, Veronika, et al.
Publicado: (2020)

Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process
por: Castellanos-Gallo, Lilisbet, et al.
Publicado: (2019)

Erratum to Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours
Publicado: (2022)

Optimized formulation and processing protocol for a supplementary bean‐based composite flour
por: Ndagire, Catherine T., et al.
Publicado: (2015)

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread
por: Nasir, Sahreen, et al.
Publicado: (2020)

Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
por: Lux (neé Bantleon), Tanja, et al.
Publicado: (2022)

Response Surface Methodology for Optimization of Process Parameters and Antioxidant Properties of Mulberry (Morus alba L.) Leaves by Extrusion
por: Kim, Mina, et al.
Publicado: (2020)

Optimization of simultaneous microwave/ultrasonic-assisted extraction of phenolic compounds from walnut flour using response surface methodology
por: Luo, Yan, et al.
Publicado: (2017)

Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology
por: Kushwaha, Radha, et al.
Publicado: (2023)

Crossing Methods and Cultivation Conditions for Rapid Production of Segregating Populations in Three Grain Amaranth Species
por: Stetter, Markus G., et al.
Publicado: (2016)

Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
por: Coțovanu, Ionica, et al.
Publicado: (2022)

Diversity in Grain Amaranths and Relatives Distinguished by Genotyping by Sequencing (GBS)
por: Wu, Xingbo, et al.
Publicado: (2017)

Relationship of Cultivated Grain Amaranth Species and Wild Relative Accessions
por: Thapa, Ranjita, et al.
Publicado: (2021)

Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films
por: Morales-Olán, Gema, et al.
Publicado: (2022)

Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)
por: Andres, Ana Isabel, et al.
Publicado: (2020)

Optimal Processing Conditions of Boswellia carteri Birdw. Using Response Surface Methodology
por: Yoon, Jee-Hyun, et al.
Publicado: (2018)

Optimization of Extraction Conditions of Carotenoids from Dunaliella parva by Response Surface Methodology
por: Li, Yujia, et al.
Publicado: (2022)

Optimization of the Heat-Drying Conditions of Drone Pupae by Response Surface Methodology (RSM)
por: Baek, SeungHee, et al.
Publicado: (2023)

Multi-Response Optimization of Electrothermal Micromirror Using Desirability Function-Based Response Surface Methodology
por: Saleem, Muhammad Mubasher, et al.
Publicado: (2017)

Optimizing the Process Efficiency of Reactive Extrusion in the Synthesis of Vinyltrimethoxysilane-Grafted Ethylene-Octene-Copolymer (EOC-g-VTMS) by Response Surface Methodology
por: Ulitzsch, Steffen, et al.
Publicado: (2020)

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology
por: Udoro, Elohor Oghenechavwuko, et al.
Publicado: (2020)

Effect of wheat dextrin on corn flour extrusion characteristics
por: Guéritte, Maxime, et al.
Publicado: (2023)

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
por: Coțovanu, Ionica, et al.
Publicado: (2021)

Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions
por: Zhang, Zhuo, et al.
Publicado: (2022)

Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology
por: Benkadri, Soulef, et al.
Publicado: (2020)

Optimization of Electrochemical Treatment Process Conditions for Distillery Effluent Using Response Surface Methodology
por: Arulmathi, P., et al.
Publicado: (2015)

Optimization of Preparation Conditions for Lysozyme Nanoliposomes Using Response Surface Methodology and Evaluation of Their Stability
por: Wu, Zhipan, et al.
Publicado: (2016)

Optimization of Fermentation Conditions for Reteplase Expression by Escherichia coli Using Response Surface Methodology
por: Zare, Hamze, et al.
Publicado: (2019)

Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology
por: Ogundele, Opeolu M., et al.
Publicado: (2021)

Optimizing Conditions in the Acid Tolerance Test for Potential Probiotics Using Response Surface Methodology
por: Ko, Hye In, et al.
Publicado: (2022)

Optimization of experimental conditions of microbial desulfurization in coal mine using response surface methodology
por: Ai, Chun‐ming, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_sbacvehu6ueu1o0p36rkp46k8p