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Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM)

There is a need for expanding the utilization of small fish as they constitute an undervalued and important source of protein and micronutrients in many developing countries suffering from micronutrient deficiencies. One way to increase consumption and health benefits is to add nutrient‐rich fish me...

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Autores principales: Akonor, Paa T., Atter, Amy, Owusu, Margaret, Ampah, Jonathan, Andoh‐Odoom, Anthonia, Overå, Ragnhild, Kjellevold, Marian, Pucher, Johannes, Kolding, Jeppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358353/
https://www.ncbi.nlm.nih.gov/pubmed/34401096
http://dx.doi.org/10.1002/fsn3.2424
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author Akonor, Paa T.
Atter, Amy
Owusu, Margaret
Ampah, Jonathan
Andoh‐Odoom, Anthonia
Overå, Ragnhild
Kjellevold, Marian
Pucher, Johannes
Kolding, Jeppe
author_facet Akonor, Paa T.
Atter, Amy
Owusu, Margaret
Ampah, Jonathan
Andoh‐Odoom, Anthonia
Overå, Ragnhild
Kjellevold, Marian
Pucher, Johannes
Kolding, Jeppe
author_sort Akonor, Paa T.
collection PubMed
description There is a need for expanding the utilization of small fish as they constitute an undervalued and important source of protein and micronutrients in many developing countries suffering from micronutrient deficiencies. One way to increase consumption and health benefits is to add nutrient‐rich fish meal into staple food ingredients. In this study, Response Surface Methodology (RSM) was applied to optimize the processing of an instant rice‐based cereal enriched with anchovy powder. The Box‐Behnken design was used to study the effect of principal processing variables (drying temperature, drum rotation speed, and slurry solids concentration) on product water activity, color, bulk density, and water solubility index. Viscosity, consistency, and cohesiveness of the reconstitute cereal were also evaluated. Empirical models were developed to describe the relationship between independent and dependent variables and showed regression coefficients (R (2)) ranging between 71% and 98%. Higher drying temperatures resulted in reduced water activity, darker product color, and lower consistency. While drum speed influenced (p < .05) product color and water‐binding capacity, bulk density, and consistency of the reconstituted product was associated with slurry solids concentration. Optimal processing conditions obtained from the study were temperature of 130°C, drum speed of 9.3 rpm, and solids concentration of 20.5%. These conditions would be useful in the production of brown rice‐based instant cereal enriched with anchovy powder with desired quality properties.
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spelling pubmed-83583532021-08-15 Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM) Akonor, Paa T. Atter, Amy Owusu, Margaret Ampah, Jonathan Andoh‐Odoom, Anthonia Overå, Ragnhild Kjellevold, Marian Pucher, Johannes Kolding, Jeppe Food Sci Nutr Original Research There is a need for expanding the utilization of small fish as they constitute an undervalued and important source of protein and micronutrients in many developing countries suffering from micronutrient deficiencies. One way to increase consumption and health benefits is to add nutrient‐rich fish meal into staple food ingredients. In this study, Response Surface Methodology (RSM) was applied to optimize the processing of an instant rice‐based cereal enriched with anchovy powder. The Box‐Behnken design was used to study the effect of principal processing variables (drying temperature, drum rotation speed, and slurry solids concentration) on product water activity, color, bulk density, and water solubility index. Viscosity, consistency, and cohesiveness of the reconstitute cereal were also evaluated. Empirical models were developed to describe the relationship between independent and dependent variables and showed regression coefficients (R (2)) ranging between 71% and 98%. Higher drying temperatures resulted in reduced water activity, darker product color, and lower consistency. While drum speed influenced (p < .05) product color and water‐binding capacity, bulk density, and consistency of the reconstituted product was associated with slurry solids concentration. Optimal processing conditions obtained from the study were temperature of 130°C, drum speed of 9.3 rpm, and solids concentration of 20.5%. These conditions would be useful in the production of brown rice‐based instant cereal enriched with anchovy powder with desired quality properties. John Wiley and Sons Inc. 2021-06-30 /pmc/articles/PMC8358353/ /pubmed/34401096 http://dx.doi.org/10.1002/fsn3.2424 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Akonor, Paa T.
Atter, Amy
Owusu, Margaret
Ampah, Jonathan
Andoh‐Odoom, Anthonia
Overå, Ragnhild
Kjellevold, Marian
Pucher, Johannes
Kolding, Jeppe
Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM)
title Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM)
title_full Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM)
title_fullStr Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM)
title_full_unstemmed Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM)
title_short Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM)
title_sort anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using response surface methodology (rsm)
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358353/
https://www.ncbi.nlm.nih.gov/pubmed/34401096
http://dx.doi.org/10.1002/fsn3.2424
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