Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion

Enbo Xu; Xiaowei Pan; Zhengzong Wu; Jie Long; Jingpeng Li; Xueming Xu; Zhengyu Jin; Aiquan Jiao

doi:10.1016/j.foodchem.2016.05.171

Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion

Food Chem. 2016 Dec 1:212:146-54. doi: 10.1016/j.foodchem.2016.05.171. Epub 2016 May 28.

Authors

Enbo Xu¹, Xiaowei Pan¹, Zhengzong Wu¹, Jie Long¹, Jingpeng Li¹, Xueming Xu¹, Zhengyu Jin², Aiquan Jiao³

Affiliations

¹ The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
² The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: jinlab2008@yahoo.com.
³ The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: jiaoaq@jiangnan.edu.cn.

PMID: 27374518
DOI: 10.1016/j.foodchem.2016.05.171

Abstract

For the purpose of investigating the effect of enzyme concentration (EC), barrel temperature (BT), moisture content (MC), and screw speed (SS) on processing parameters (product temperature, die pressure and special mechanical energy (SME)) and product responses (extent of gelatinization (GE), retention rate of total phenolic content (TPC-RR)), rice flour extruded with thermostable α-amylase was analyzed by response surface methodology. Stepwise regression models were computed to generate response surface and contour plots, revealing that both TPC-RR and GE increased as increasing MC while expressed different sensitivities to BT during enzymatic extrusion. Phenolics preservation was benefited from low SME. According to multiple-factor optimization, the conditions required to obtain the target SME (10kJ/kg), GE (100%) and TPC-RR (85%) were: EC=1.37‰, BT=93.01°C, MC=44.30%, and SS=171.66rpm, with the actual values (9.49kJ/kg, 99.96% and 87.10%, respectively) showing a good fit to the predicted values.

Keywords: Antioxidant capacity; Enzymatic extrusion; Process parameter; Response surface methodology; Rice flour.

MeSH terms

Antioxidants / analysis*
Flour / analysis*
Oryza*
Phenols / analysis
Temperature
alpha-Amylases / analysis

Substances

Antioxidants
Phenols
alpha-Amylases