Surimi-starch interactions based on mixture design and regression models

Won B. Yoon; Jae W. Park; Byung Y. Kim

doi:10.1111/j.1365-2621.1997.tb04429.x

Surimi-starch interactions based on mixture design and regression models

Won B. Yoon, Jae W. Park, Byung Y. Kim

Research output: Contribution to journal › Article › peer-review

19 Citations (Scopus)

Abstract

Interaction effects of starch mixtures within surimi gels were investigated by modified distance-based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch-surimi, starch-water, and starch-starch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming.

Original language	English
Pages (from-to)	555-560
Number of pages	6
Journal	Journal of Food Science
Volume	62
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.1997.tb04429.x
Publication status	Published - 1997

Keywords

Linear programming
Mixture design
Nonlinear programming
Starch
Surimi
Trace plot

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1997.tb04429.x

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abstract = "Interaction effects of starch mixtures within surimi gels were investigated by modified distance-based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch-surimi, starch-water, and starch-starch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming.",

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AU - Yoon, Won B.

AU - Park, Jae W.

AU - Kim, Byung Y.

PY - 1997

Y1 - 1997

N2 - Interaction effects of starch mixtures within surimi gels were investigated by modified distance-based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch-surimi, starch-water, and starch-starch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming.

AB - Interaction effects of starch mixtures within surimi gels were investigated by modified distance-based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch-surimi, starch-water, and starch-starch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming.

KW - Linear programming

KW - Mixture design

KW - Nonlinear programming

KW - Starch

KW - Surimi

KW - Trace plot

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U2 - 10.1111/j.1365-2621.1997.tb04429.x

DO - 10.1111/j.1365-2621.1997.tb04429.x

M3 - Article

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JO - Journal of Food Science

JF - Journal of Food Science

IS - 3

ER -

Surimi-starch interactions based on mixture design and regression models

Abstract

Keywords

ASJC Scopus subject areas

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