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A RESPONSE SURFACE METHODOLOGY APPROACH to the OPTIMIZATION of the FUNCTIONAL PROPERTIES of UREA‐MODIFIED ALKALI METAL STARCH PHOSPHATES
Author(s) -
TEO S.K.S.,
OATES C.G.,
WONG H.A.
Publication year - 1993
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1993.tb00218.x
Subject(s) - response surface methodology , solubility , viscosity , starch , urea , chemistry , phosphate , alkali metal , food science , chromatography , materials science , organic chemistry , composite material
Response Surface Methodology was employed to determine conditions for preparation of urea‐modified alkali metal starch phosphates. Sago and tapioca starches, roasted in the presence of 0.5 g urea and 3 M phosphate at pH 3.5 and 120C, gave functional properties (viscosity, solubility and clarity) similar to a commercially modified potato starch. the R 2 a values for the models were high ‐ 0.718, 0.819 and 0.728 for sago viscosity, solubility and clarity respectively; 0.741 and 0.904 for tapioca solubility and clarity respectively, but only 0.424 for the tapioca viscosity model. Contour plots were useful in predicting the functional properties of products made under specified conditions; only tapioca viscosity could not be easily predicted, which perhaps indicates the significance of factors other than those considered in the model. the importance of residual analysis in Response Surface Methodology is highlighted. Winsorization of outliers led to improved R 2 a values, but the predictive value of the models decreased.