ABSTRACT

In food product development there are often situations in which the process variables and the recipes must be considered and optimized simultaneously. The two most important applications of the general model are food product optimization and food quality prediction. A small program is usually used to perform the optimization calculations. During programming, attention must be paid to the different and specific varying ranges of the mixture and process variables. This chapter discusses statistical techniques that used to develop or design food products from soybean, parboiled rice, and wheat through high-temperature, short-time (HTST) extrusion. Rice and wheat are generally considered important cereals, but their protein contents are low and their protein nutritional quality is rather deficient because of an unbalanced amino acid composition. Soybean has a high protein content of great nutritional value and can thus be used to compensate for the lack of cereal protein by improving the amino acid balance of the cereal-based food.