Open AccessOptimization of textural characteristics of restructured pimiento strips by response surface methodology
Author(s) -
Mousavi Seyyed Mohammad Reza,
Rafe Ali,
Yeganehzad Samira
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.984
Subject(s) - response surface methodology , strips , materials science , mathematics , computer science , food science , composite material , chemistry , chromatography
In this study, the effect of guar gum (0.5%–1% w / w ), sodium alginate (1%–2% w / w ), and calcium chloride (2%–8% w / w ) on textural properties of restructuring pimiento strips (RPS) was investigated. The gums were added to the pimiento strip formula, and different quality attributes including rupture force, energy to fracture, hardness, adhesiveness, cohesiveness, springiness, and chewiness were determined. Based on the textural properties of RPS, it was optimized by response surface methodology. All the textural properties of RPS were found to be significantly affected by alteration in guar gum, sodium alginate, and calcium chloride. The regression models for product’s response like rupture force and energy to fracture were highly significant. Results showed that restructured pimiento strip formula containing guar gum 1% w / w along with sodium alginate 2% w / w and 8% calcium chloride improved the textural and tensile properties. According to the RSM results on the textural properties of RPS, it is feasible to achieve the high elasticity and rigidity of pimiento strips as well as obtain the ability to tolerate thermal and mechanical stresses with appreciable textural integrity during processing such as pasteurization that would be investigated in another work.