Optimisation of Physical Properties of Ready to Cook Fish Incorporated Noodles using Response Surface Methodology

Abstract

Combination of fish mince and refined wheat flour
was optimized for the development of fish incorporated
noodles by using response surface methodology.
Effect of different level of pink perch (Nemipterus
japonicus) mince on physical properties like water
absorption index, bulk density, colour values, cooking
time, cooking loss, rehydration test, shearing
strength and sensory score were evaluated. D-optimal
mixture experimental design with 9 runs was
formulated to optimize the different levels of fish
mince and refined wheat flour. Linear, quadratic and
cubic mixture polynomial regression was fitted to the
experimental data and appropriate model was selected
based on highest goodness of fit values (R2).
From the analysis, it was found that water absorption
index decreased as the percentage of fish mince
increased. Bulk density reduced and found to be
maximum for fish incorporated noodles. Lightness
reduced as fish concentration was increased, whereas
a* and b* values were found to increase. Cooking
time increased significantly as the percentage of fish
mince increased; whereas, cooking loss was found to
decrease on incorporation of fish mince to noodles.
Rehydration test values were good for 10 and 15% fish
mince incorporated samples. There was a decrease in
shearing strength after 10% fish incorporated sample.
Based on the desirability function calculation of
multiple response samples, 15% fish mince incorporated
samples were found most acceptable based on
the physical properties and sensory score.