Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 2

Mixture design Related Publications

2 Mechanical Characteristics of Spaghetti Enriched with Whole Soy Flour

Authors: Nasehi, B., Mortazavi, S. A., Razavi, S.

Abstract:

The influence of full-fat soy flour (FFSF) and extrusion conditions on the mechanical characteristics of dry spaghetti were evaluated. Process was performed with screw speed of 10-40rpm and water circulating temperature of 35-70°C. Data analysis using mixture design showed that this enrichment resulted in significant differences in mechanical strength.

Keywords: Texture, Enrichment, pasta, Mixture design

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1 Mixture Design Experiment on Flow Behaviour of O/W Emulsions as Affected by Polysaccharide Interactions

Authors: Nor Hayati Ibrahim, Yaakob B. Che Man, Chin Ping Tan, Nor Aini Idris

Abstract:

Interaction effects of xanthan gum (XG), carboxymethyl cellulose (CMC), and locust bean gum (LBG) on the flow properties of oil-in-water emulsions were investigated by a mixture design experiment. Blends of XG, CMC and LBG were prepared according to an augmented simplex-centroid mixture design (10 points) and used at 0.5% (wt/wt) in the emulsion formulations. An appropriate mathematical model was fitted to express each response as a function of the proportions of the blend components that are able to empirically predict the response to any blend of combination of the components. The synergistic interaction effect of the ternary XG:CMC:LBG blends at approximately 33-67% XG levels was shown to be much stronger than that of the binary XG:LBG blend at 50% XG level (p < 0.05). Nevertheless, an antagonistic interaction effect became significant as CMC level in blends was more than 33% (p < 0.05). Yield stress and apparent viscosity (at 10 s-1) responses were successfully fitted with a special quartic model while flow behaviour index and consistency coefficient were fitted with a full quartic model (R2 adjusted ≥ 0.90). This study found that a mixture design approach could serve as a valuable tool in better elucidating and predicting the interaction effects beyond the conventional twocomponent blends.

Keywords: flow behavior, Mixture design, O/W emulsions, polysaccharideinteraction

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