Anchovy powder enrichment in brown rice-based instant cereal: a process optimization study using Response Surface...

Area of Science:

• Food Science and Technology
• Nutritional Science
• Process Engineering

Background:

• Small fish are vital, underutilized sources of protein and micronutrients, especially in developing nations facing deficiencies.
• Fortifying staple foods with fish meal can enhance nutritional intake and health benefits.
• Anchovy powder offers a nutrient-dense ingredient for food fortification.

Purpose of the Study:

• To optimize the processing of instant rice-based cereal fortified with anchovy powder.
• To investigate the effects of key processing variables on product quality attributes.
• To develop empirical models for predicting product characteristics based on processing parameters.

Main Methods:

• Response Surface Methodology (RSM) with a Box-Behnken design was employed.
• Key variables studied: drying temperature, drum rotation speed, and slurry solids concentration.
• Evaluated parameters: water activity, color, bulk density, water solubility index, viscosity, consistency, and cohesiveness.

Main Results:

• Empirical models with R² values from 71% to 98% were developed.
• Higher drying temperatures decreased water activity, darkened color, and reduced consistency.
• Drum speed affected color and water-binding capacity; solids concentration influenced bulk density and consistency.

Conclusions:

• Optimal processing conditions identified: 130°C, 9.3 rpm drum speed, and 20.5% solids concentration.
• These conditions are suitable for producing brown rice-based instant cereal enriched with anchovy powder.
• The study provides a framework for developing nutrient-dense, fortified food products.