Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology

Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product

“…To measure the color parameters (L * , a * , and b * ) of the samples, a wooden rectangular box with a floor area of 2400 cm 2 with two 9‐watt white fluorescent lamps with an internal light intensity of 75 lux was used, and then the L * , a * , and b * were measured. Finally, it was analyzed by Image J software (Daraei et al., 2021; Gohari Ardabli et al., 2021; Hashemi Shahraki et al., 2014).…”

“…However, only a few papers deal with the quality characterization of commercial dairy desserts or pudding under the effect of gelling agents such as protein and fish gelatin (Fan et al., 2019; Yusof et al., 2019). Optimization of ingredients to obtain the desired quality of the product or optimization of the process to achieve desired results is performed by various optimization methods such as mixture design, response surface method (RSM), genetic algorithm (GA), and artificial neural network (ANN) (Daraei Garmakhany & Aghajani, 2021; Daraei Garmakhany et al., 2021; Ghahfarrokhi et al., 2013; Kashiri et al., 2012; Toker et al., 2013). This optimization method includes more than one ingredient or independent variables that their effect on the dependent variables or response was examined (Dutcosky et al., 2006).…”

Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition

“…Nowadays, due to consumers' interest in nutritional characteristics of foodstuffs, requests for functional and health‐giving foods have increased and the food industry has focused on redesigning of traditional foods to optimize nutritional value along with preserving or improving the taste of the product (Daraei Garmakhany et al., 2021 ). Bakery products are one of the most widely used food products in the world.…”

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Nowadays, due to consumers' interest in nutritional characteristics of foodstuffs, requests for functional and health-giving foods have increased and the food industry has focused on redesigning of traditional foods to optimize nutritional value along with preserving or improving the taste of the product (Daraei Garmakhany et al, 2021).Bakery products are one of the most widely used food products in the world. Among these products, cake is welcomed and liked by consumers due to its good sensory properties, but due to its high sugar and fat, continuous and long-term consumption of this food causes obesity and subsequent health problems; therefore, experts recommend low consumption of cake in diets.

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