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响应面法优化甘薯泥馒头加工工艺.docx

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响应面法优化甘薯泥馒头加工工艺 Title:OptimizationofProcessingParametersforSweetPotatoPureeSteamedBunsUsingResponseSurfaceMethodology Abstract: Sweetpotatopureesteamedbunsareapopularsnackinmanycountriesduetotheirdelicioustasteandnutritionalvalue.However,thereisstillroomforimprovementintheprocessingparameterstoenhancethequalityofthesteamedbuns.Thisstudyaimstooptimizetheprocessingparametersofsweetpotatopureesteamedbunsusingresponsesurfacemethodology(RSM).Theeffectsofthreefactors,includingsweetpotatopureecontent,yeastamount,andsteamingtime,onthequalityattributesofthesteamedbunswereinvestigated.Theresultsofthisstudyprovidevaluableinsightsintotheoptimizationoftheprocessingparametersforsweetpotatopureesteamedbuns. 1.Introduction: Sweetpotatopureesteamedbunsarepopularamongconsumersduetotheirhighnutritionalcontentanduniquetaste.However,thetraditionalprocessingparametersforthesesteamedbunsmaynotbeoptimalforachievingthebestqualityregardingtexture,taste,andappearance.Itisvitaltooptimizetheprocessingparameterstoensuretheconsistentproductionofhigh-qualitysweetpotatopureesteamedbuns.Responsesurfacemethodology(RSM)isastatisticaltechniquethatcanbeusedtooptimizemultiplefactorsandtheirinteractions.ThisstudyaimstooptimizetheprocessingparametersforsweetpotatopureesteamedbunsusingRSM. 2.MaterialsandMethods: 2.1Materials: -Sweetpotatopuree -Wheatflour -Yeast -Sugar -Salt -Water 2.2ExperimentalDesign: Theprocessingparametersselectedforoptimizationincludesweetpotatopureecontent,yeastamount,andsteamingtime.Athree-factor,five-levelBox-Behnkendesignwasusedtogenerateatotalof17experimentalruns.Eachrunconsistedofthreereplicates. 2.3EvaluationofQualityAttributes: Thequalityattributesofthesweetpotatopureesteamedbunswereevaluatedbasedonthefollowingparameters: -Texture(determinedbytextureanalyzer) -Appearance(visualassessment) -Taste(sensoryevaluation) 3.ResultsandDiscussion: TheexperimentalresultswereanalyzedusingRSMsoftware,andaquadraticmodelwasfittedtothedata.Themodel'sadequacywasassessedbyanalyzingtheregression