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Surimi‐Starch Interactions Based on Mixture Design and Regression Models
Author(s) -
YOON WON B.,
PARK JAE W.,
KIM BYUNG Y.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04429.x
Subject(s) - starch , nonlinear regression , nonlinear system , modified starch , linear regression , mathematics , biological system , chemistry , regression analysis , food science , statistics , biology , physics , quantum mechanics
ABSTRACT Interaction effects of starch mixtures within surimi gels were investigated by modified distance‐based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch‐surimi, starch‐water, and starchstarch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming.