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Optimization of the Spreadable Modified Butter Manufacturing by Response Surface Methodology
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 Title & Authors
Optimization of the Spreadable Modified Butter Manufacturing by Response Surface Methodology
Suh, Mun Hui; Lee, Keon Bong; Baick, Seung Chun;
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The aim of this study was to optimize the manufacturing condition of spreadable modified butter by RSM. Based on the central composite design, the degree of optimization was expressed as a SFC as a dependent variable (Y, %) determined by NMR with 23 experimental groups. Three independent variables were the contents of butter (, 35-75%), the contents of grape seed oil (, 15-35%), and the contents of hydrogenated soybean oil (, 0-4%). As the result, SFC at was ranged from 32.37 to 42.76%. In addition, the regression coefficients were calculated for SFC at by RSREG. The regression model equation for the SFC was $Y
spreadable modified butter;response surface methodology;solid fat content;nuclear magnetic resonance;hardness;spreadability;
 Cited by
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