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Simultaneous multiple responses modelling, optimization and correlations of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology

The effect of hot-air roasting temperatures and time on colour (L*), moisture content (% d.b.), hardness (N), and fracturability (mm) attributes of two different type of peanuts (China and India origin) were investigated using response surface methodology (RSM). The central composite design (CCD) wa...

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Main Authors: Mohd Rozalli, Norazatul Hanim, Chin, Nyuk Ling, Yusof, Yus Aniza
Format: Article
Published: Akademiai Kiado 2014
Online Access:http://psasir.upm.edu.my/id/eprint/35382/
http://www.akademiai.com/doi/abs/10.1556/AAlim.43.2014.1.15
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spelling my.upm.eprints.353822016-01-05T07:14:04Z http://psasir.upm.edu.my/id/eprint/35382/ Simultaneous multiple responses modelling, optimization and correlations of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology Mohd Rozalli, Norazatul Hanim Chin, Nyuk Ling Yusof, Yus Aniza The effect of hot-air roasting temperatures and time on colour (L*), moisture content (% d.b.), hardness (N), and fracturability (mm) attributes of two different type of peanuts (China and India origin) were investigated using response surface methodology (RSM). The central composite design (CCD) was used to investigate temperatures ranging from 130–170 °C (China) and 130–200 °C (India), while roasting time was from 20–80 min (China) and 15–50 min (India). The results revealed that temperature and time have significant effect on all the responses. Increase in roasting time and temperature caused a decrease in all the responses for both peanuts. A feasible experimental condition of peanut roasting obtained from the optimisation of simultaneous multiple attributes’ response for the China and India peanuts was 152 °C for 60 min and 158 °C for 45 min, respectively. The strongest linearrelationship was found between hardness and fracturability, while the weakest was between colour and fracturability for both peanuts. Akademiai Kiado 2014 Article PeerReviewed Mohd Rozalli, Norazatul Hanim and Chin, Nyuk Ling and Yusof, Yus Aniza (2014) Simultaneous multiple responses modelling, optimization and correlations of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology. Acta Alimentaria, 43 (1). pp. 142-157. ISSN 0139-3006; ESSN: 1588-2535 http://www.akademiai.com/doi/abs/10.1556/AAlim.43.2014.1.15
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description The effect of hot-air roasting temperatures and time on colour (L*), moisture content (% d.b.), hardness (N), and fracturability (mm) attributes of two different type of peanuts (China and India origin) were investigated using response surface methodology (RSM). The central composite design (CCD) was used to investigate temperatures ranging from 130–170 °C (China) and 130–200 °C (India), while roasting time was from 20–80 min (China) and 15–50 min (India). The results revealed that temperature and time have significant effect on all the responses. Increase in roasting time and temperature caused a decrease in all the responses for both peanuts. A feasible experimental condition of peanut roasting obtained from the optimisation of simultaneous multiple attributes’ response for the China and India peanuts was 152 °C for 60 min and 158 °C for 45 min, respectively. The strongest linearrelationship was found between hardness and fracturability, while the weakest was between colour and fracturability for both peanuts.
format Article
author Mohd Rozalli, Norazatul Hanim
Chin, Nyuk Ling
Yusof, Yus Aniza
spellingShingle Mohd Rozalli, Norazatul Hanim
Chin, Nyuk Ling
Yusof, Yus Aniza
Simultaneous multiple responses modelling, optimization and correlations of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology
author_facet Mohd Rozalli, Norazatul Hanim
Chin, Nyuk Ling
Yusof, Yus Aniza
author_sort Mohd Rozalli, Norazatul Hanim
title Simultaneous multiple responses modelling, optimization and correlations of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology
title_short Simultaneous multiple responses modelling, optimization and correlations of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology
title_full Simultaneous multiple responses modelling, optimization and correlations of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology
title_fullStr Simultaneous multiple responses modelling, optimization and correlations of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology
title_full_unstemmed Simultaneous multiple responses modelling, optimization and correlations of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology
title_sort simultaneous multiple responses modelling, optimization and correlations of asian type peanuts (arachis hypogaea l.) roasting using response surface methodology
publisher Akademiai Kiado
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/35382/
http://www.akademiai.com/doi/abs/10.1556/AAlim.43.2014.1.15
_version_ 1643831437176078336
score 13.211869

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