For this purpose, xanthan gum, pectin and carboxymethyl cellulose (CMC) that commonly used in food industry as a structure developer were incorporated in organic acid (citric acid or tartaric acid)–sucrose systems depending on a constructed mixture design and some physicochemical characteristics, steady shear and dynamic shear rheological properties of final solutions were investigated. In this study, flow properties of ternary hydrocolloid systems were investigated in organic acid–sucrose model systems. Predictive models generated can also be a viable tool for predicting product attributes as a function of the independent variables as well as designing of the frying process. The understanding of the influence of ingredient combinations on quality parameters is useful for deciding the appropriate level of each for an acceptable product. This study could be used by small and medium scale food processors that are interested in producing cassava-fish crackers of good quality due to availability of relatively cheap ingredients. The technique used is cost effective and produces fried cassava-fish crackers of relatively good quality. This work provides valuable information on deep fat frying of cassava-fish crackers using different levels of CS, HQCF and FF which are appreciated in many countries due to its pleasant sensory characteristics. Optimum ingredient mixture resulting in lower oil content and breaking force with maximum expansion and desirable physico-chemical properties was 85% CS, 10%HQCF and 5% FF. Regression analyses indicated that the quadratic, cubic as well as special cubic nonlinear terms were significant (p < 0.05) in many of the models derived. Lightness decreased with increase in FF while redness and yellowness increases. Increase in CS and FF resulted in decrease oil uptake while it increases with HQCF. Ingredient combination has a significant positive effect on oil and moisture contents, texture but expanded less. The standard slurry method was used and the effect of ingredient combination on some quality attributes of the crackers fried at 180 ☌ ± 5 ☌ for 15 s was investigated. The overall result was that the creaminess could be increased by 22 %, but at the expense of other sensory attributes.Ī simplex centroid mixture design (SCMD) was used to optimize ingredient combination comprising cassava starch (CS), high quality cassava flour (HQCF) and fish flour (FF) in the production of cassava-fish crackers. Second, an optimization case study was formulated with the objective to increase mayonnaise creaminess while fixing the oil concentration to a minimal value of 0.65 w/w. This allowed us to estimate panel scores on sensory attributes. The physicochemical emulsion properties were subsequently correlated to the sensory attributes with a Neural Network. The droplet size and emulsion viscosity were coupled in the processing model for mixer 2. The line consisted of two mixing steps in mixer 1 the objective was to prepare an oil-in-water emulsion while in mixer 2 the required product specifications had to be reached. First, a typical mayonnaise production line was modeled. A mathematical framework was built containing process and sensory models. To optimize the sensory product attributes by changing the processing conditions or product recipe was the main objective of this research. The determination coefficient for the samples was higher than 0.70 in the simplex lattice mixture design. Textural profile analysis of the doughs showed that their structure became firmer with addition of einkorn, cranberry bean and potato flours. Results showed that doughs enriched with potato flour exhibited weak elastic properties and behaved as a highly viscous material. The creep-recovery properties of the doughs were analysed using the Burger model. The water absorption capacities of the doughs were significantly affected by the polar nature (e.g. The pasting parameters of the samples increased with the addition of cranberry bean and einkorn flours due to their high protein content. An experimental design using a simplex lattice mixture design was employed. The aim of this study was to analyse the effects of the addition of einkorn, cranberry bean and potato flours on the pasting characteristics of the mixture as well as the rheological properties of the dough formed.
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