Vis enkel innførsel

dc.contributor.authorAkonor, Paa T.
dc.contributor.authorAtter, Amy
dc.contributor.authorOwusu, Margaret
dc.contributor.authorAmpah, Jonathan
dc.contributor.authorAndoh-Odoom, Anthonia
dc.contributor.authorOverå, Ragnhild
dc.contributor.authorKjellevold, Marian
dc.contributor.authorPucher, Johannes
dc.contributor.authorKolding, Jeppe
dc.date.accessioned2021-09-09T06:04:04Z
dc.date.available2021-09-09T06:04:04Z
dc.date.created2021-07-15T15:28:04Z
dc.date.issued2021
dc.identifier.issn2048-7177
dc.identifier.urihttps://hdl.handle.net/11250/2774778
dc.description.abstractThere 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 (R2) 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.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleAnchovy powder enrichment in brown rice-based instant cereal: a process optimization study using Response Surface Methodology (RSM)en_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionpublishedVersionen_US
dc.rights.holderCopyright 2021 The Authorsen_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1
dc.identifier.doi10.1002/fsn3.2424
dc.identifier.cristin1921881
dc.source.journalFood Science & Nutritionen_US
dc.source.pagenumber4484-4496en_US
dc.identifier.citationFood Science & Nutrition. 2021, 9 (8), 4484-4496.en_US
dc.source.volume9en_US
dc.source.issue8en_US


Tilhørende fil(er)

Thumbnail

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel

Navngivelse 4.0 Internasjonal
Med mindre annet er angitt, så er denne innførselen lisensiert som Navngivelse 4.0 Internasjonal