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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| Format: | Article |
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Akademiai Kiado
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/35382/ |
| _version_ | 1848848039400177664 |
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| author | Mohd Rozalli, Norazatul Hanim Chin, Nyuk Ling Yusof, Yus Aniza |
| author_facet | Mohd Rozalli, Norazatul Hanim Chin, Nyuk Ling Yusof, Yus Aniza |
| author_sort | Mohd Rozalli, Norazatul Hanim |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T09:28:10Z |
| format | Article |
| id | upm-35382 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T09:28:10Z |
| publishDate | 2014 |
| publisher | Akademiai Kiado |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| 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 |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/35382/ http://psasir.upm.edu.my/id/eprint/35382/ |