Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Response Surface Methodology

Response Surface Methodology

Response Surface Methodology (RSM) is a collection of statistical and mathematical techniques used to develop, improve, and optimize processes. It is particularly valuable when many input variables or factors potentially influence a response variable.
The process of RSM involves several key steps:

Reducing Line Loss

Reducing Line Loss

In a three-phase circuit, line loss is an indicator of energy dissipated as heat due to the resistance of transmission lines. To address this, incorporating transformers into the system—a step-up transformer at the source and a step-down transformer at the load—is a strategic solution. Two three-phase transformers are introduced to improve this.
With a step-up transformer at the source, the voltage is increased, thereby reducing the current in the transmission lines since power loss in...

Responses to Drought and Flooding

Responses to Drought and Flooding

Water plays a significant role in the life cycle of plants. However, insufficient or excess of water can be detrimental and pose a serious threat to plants.

Methods of reducing fever

Methods of reducing fever

The signs and symptoms of fever include hot and dry skin, flushed face, thirst, muscle aches, anorexia, headache, tachycardia, tachypnea, and fatigue. Elevated body temperature is reduced using two methods: pharmacological and nonpharmacological. Proper identification and treatment of the root cause of a fever is of utmost importance.
Pharmacological Methods of Reducing Fever:

Responses to Salt Stress

Responses to Salt Stress

Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.

Surface Tension and Surface Energy

Surface Tension and Surface Energy

When a paint brush is immersed in water, the bristles wave freely inside the water. When it is taken out, the bristles stick together. The reason behind this effect is surface tension.
Consider a beaker filled with liquid. The bulk molecules in the liquid experience equal attractive forces on all sides with the surrounding molecules. However, the surface molecules experience a net attractive force downward due to the bulk molecules. The surface of the liquid behaves like a stretched membrane,...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Effectiveness of a capacity-building training for knowledge and practices of tobacco control and oral cancer prevention: a pre-post study from rural northern India.

BMC oral health·2026

Same author

Thyroid Function Parameters, Thyroid Status, and Vitamin B12 Deficiency in Hospitalized Adults: A Retrospective Cross-Sectional Study in Eastern India.

Cureus·2026

Same author

Prevention of endotracheal tube occlusion through process of standardisation of humidification during mechanical ventilation in a neonatal intensive care unit: A quality improvement initiative.

Tropical doctor·2026

Same author

Inflammatory biomarkers and sarcopenia in older adults.

Frontiers in aging·2026

Same author

From Epigenetic Dysregulation to Therapeutic Reprogramming in Endometrial Cancer: A State-Response Framework for Treatment Resistance.

International journal of molecular sciences·2026

Same author

Depth of response to primary POMB/ACE chemotherapy predicts survival in poor prognosis germ-cell tumours.

British journal of cancer·2026

Search research articles

Related Experiment Video

Updated: Feb 9, 2026

Preparation of Light-responsive Membranes by a Combined Surface Grafting and Postmodification Process

Preparation of Light-responsive Membranes by a Combined Surface Grafting and Postmodification Process

Published on: March 21, 2014

Preparation of antinutrients-reduced dhokla using response surface process optimisation.

Anand Sharma¹, Sarita Kumari¹, Martinus J R Nout²

¹1Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri, 734 013 India.

Journal of Food Science and Technology

|June 13, 2018

Summary

Optimizing the preparation of dhokla, an Indian savory dish, significantly reduced antinutrients like phytic acid and tannins. The study found optimal soaking, fermentation, and steaming processes enhance nutritional quality while maintaining excellent sensory attributes.

Keywords:

Antinutrient Bengalgram Dhokla Process optimisation Response surface methodology Rice

More Related Videos

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Published on: May 12, 2023

Preparation of Thermoresponsive Nanostructured Surfaces for Tissue Engineering

Preparation of Thermoresponsive Nanostructured Surfaces for Tissue Engineering

Published on: March 1, 2016

Related Experiment Videos

Last Updated: Feb 9, 2026

Preparation of Light-responsive Membranes by a Combined Surface Grafting and Postmodification Process

Preparation of Light-responsive Membranes by a Combined Surface Grafting and Postmodification Process

Published on: March 21, 2014

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Published on: May 12, 2023

Preparation of Thermoresponsive Nanostructured Surfaces for Tissue Engineering

Preparation of Thermoresponsive Nanostructured Surfaces for Tissue Engineering

Published on: March 1, 2016

Area of Science:

Food Science and Technology
Nutritional Biochemistry
Fermentation Science

Background:

Dhokla is a traditional Indian fermented food made from bengalgram dal and rice.
Antinutrients in food can affect nutrient bioavailability and overall health.
Optimizing processing methods is crucial for enhancing the nutritional profile of fermented foods.

Purpose of the Study:

To optimize the preparation process of dhokla to minimize antinutrient content.
To evaluate the impact of soaking, fermentation, and steaming on antinutrient reduction.
To assess the overall sensory quality of the optimally prepared dhokla.

Main Methods:

Utilized central composite rotatable response surface designs for optimizing soaking, fermentation, and steaming parameters.
Investigated the effects of varying dal-water and rice-water ratios, pH, temperature, and time for soaking.
Optimized fermentation conditions including dal-rice ratio, NaCl concentration, temperature, and time, followed by steaming duration.

Main Results:

Optimal soaking of bengalgram dal and rice reduced most antinutrients, except for total biogenic amines in rice.
Fermentation further decreased antinutrient levels but increased total biogenic amines.
Optimal steaming for 20 minutes effectively reduced all tested antinutrients, including tannins, phytic acid, trypsin inhibitor, and haemagglutinating activities.
Significant reductions observed: 100% tannins, 94% phytic acid, 20% total biogenic amines, 92% trypsin inhibitor, and 100% haemagglutinating activities compared to raw ingredients.

Conclusions:

Optimized processing parameters for dhokla significantly reduce antinutrient levels, enhancing its nutritional value.
The optimized dhokla preparation method results in substantial reductions in various antinutrients.
The optimally prepared dhokla achieved an 'excellent' rating for overall sensory quality, indicating a successful balance between nutritional improvement and palatability.