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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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 Abstract
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
 Keywords
spreadable modified butter;response surface methodology;solid fat content;nuclear magnetic resonance;hardness;spreadability;
 Language
English
 Cited by
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