DEVELOPMENT OF CHICKEN ROLL RECIPE USING RESPONSE SURFACE METHODOLOGY
| dc.contributor.author | Aydar, AY | |
| dc.contributor.author | Gürel, B | |
| dc.contributor.author | Kayaardi, S | |
| dc.date.accessioned | 2025-04-10T10:27:15Z | |
| dc.date.available | 2025-04-10T10:27:15Z | |
| dc.description.abstract | The purpose of this study was to determine the optimum quantities of ingredients to yield a chicken roll product with desirable textural properties and coloring and a minimum cooking loss. Response surface methodology (RSM), a statistical technique, was applied for optimization. The optimum quantities for chicken roll production were found to be 8.66 g, 75.00 g and 53.83 g for wheat flour, distilled water, and minced chicken, respectively. The lowest cooking loss was achieved by a recipe with high wheat flour and distilled water content, whereas the highest cooking loss was observed in the recipe with the lowest wheat flour content and the highest minced chicken content. | |
| dc.identifier.e-issn | 2239-5687 | |
| dc.identifier.issn | 1120-1770 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/34848 | |
| dc.language.iso | English | |
| dc.title | DEVELOPMENT OF CHICKEN ROLL RECIPE USING RESPONSE SURFACE METHODOLOGY | |
| dc.type | Article |