Partial financial support from KOSEF (941-0600-048-2) is thankfully acknowledged.
Surimi-Starch Interactions Based on Mixture Design and Regression Models
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 555–560, May 1997
How to Cite
YOON, W. B., PARK, J. W. and KIM, B. Y. (1997), Surimi-Starch Interactions Based on Mixture Design and Regression Models. Journal of Food Science, 62: 555–560. doi: 10.1111/j.1365-2621.1997.tb04429.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/21/96; revised 10/25/96; accepted 11/24/96.
- mixture design;
- trace plot;
- linear programming;
- nonlinear programming
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 starchstarch. 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.