Formulation of pasta from rice brokens: Optimization of ingredient levels using response surface methodology

European Food Research and Technology

Volumn 220, Issue 5-6, 2005, Pages 565-574

  Raina, C S ^a   Singh, Sukhcharn ^a   Bawa, A S ^b   Saxena, D C ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Carboxy methyl cellulose; Glycerol monostearate; Optimization; Response surface methodology; Rice flour; Vital gluten

Indexed keywords

CELLULOSE; FOOD PROCESSING; GLYCEROL; MOISTURE; OPTIMIZATION;

GLYCEROL MONOSTERATE; RESPONSE SURFACE METHODOLOGY; RICE FLOUR; VITAL GLUTEN;

CROPS;

CARBOXYMETHYL CELLULOSE; FARM CROPS; GLYCEROL; MOISTURE; OPTIMIZATION;

EID: 18744392795     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1091-2     Document Type: Article

References (30)

1. Anon (1979) LCB-Rev Chocolate-Confectionary Bakery 4:28
2. Johnson FCS (1990) Cereal Chem 67:114-118
3. Groesbeck CA, Hsu JA, Larson GJ (1989) European Patent applications
4. Bean MM, Nishita KD, Hoops EA (1985) United States Patent
5. Sheng D (1995) Cereal Chem 40:538-540
6. Thoren I (1972) Getreide Mehl Brot 26:340-343
7. Lirici L (1981) Tecnica-Molitoria 22:426-432
8. Burov LA, Semco UT (1978) Khlebopekarnaya Konditerskaya Promyshlennost 4:43-44
9. Taniguchi M, Nakanaga R, Yano N (1988) US Patent, AN 89-06-V0106 in FSTA 1969-6/94
10. Hsu S, Lu S, Huang C (2000) J Food Sci 65:215-220
11. Kovacs E, Kardos VE, Laszlavik KM, Pallagi E (1992) Acta Aliment 21:205-217
12. Kovacs E, Vamos E (1993) Mitt Gebiete Lebensmittel Untersuchung Hyg 84:630-639
13. Anon (1976). Food Process 37:63-66, 68
14. Thakur S, Saxena DC (2000) Lebensmittel Wiss Technol 33:354-361
15. Rosell CM, Rojas JA, Debarber CB (2001) Food Hydrocolloids 15:75-81
16. ISO (1994) Sensory analysis - methodology-texture profile. 11036. International Organization for Standardization, Geneva
17. Stone H, Sidel JL (1993) Sensory evaluation practices. 2nd edn. Academic, San Diego, CA pp190-255
18. Jauregui RNC, Silva MEMP, Areas JAG (2000) J Food Sci 65:1009-1015
19. Vatsala CN, Saxena DC, Rao PH (2001) Int J Food Sci. Technol 36:407-414
20. Onwulata CI, Konstance RP, Strange ED, Smith PW, Holsinger VH (2000) Cereal Foods World 45:470-473
21. Sebio L, Chang YK (2000) Nahrung-Food 44:96-101
22. American Association of Cereal Chemists (1995) Approved methods of the American Association of Cereal Chemists, 8th edn. Vol 2. American Association of Cereal Chemists, St. Paul, MN
23. Chiang BY, Johnson JA (1977) Cereal Chem 54:429-435
24. Wu SJ, Horng HC, Lu S (1999) J Chin Agril Chem Soc 37:289-296
25. Professional Pasta Online, http://www.professionalpasta.it. pp 2-3
26. Singh S, Raina CS, Bawa AS, Saxena DC (2004) Int J Food Sci Technol 39:191-200
27. Meilgaard M, Civelle G, Carr TT (1991) Sensory analysis technique, 2nd edn. CRC Press, Bocca Raton, FL, 187pp
28. Ranganna S (1999) Handbook of analysis and quality control for fruit and vegetable products. 2nd edn. TMH, New Delhi, 978pp
29. Smewing J (1997) Cereal Foods World 42:8-12
30. Kalin F (1979) J Am Oil Chem Soc 56:417-429