Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology

  title={Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology},
  author={Aastha Deswal and Navneet Singh Deora and H. N. Mishra},
  journal={Food and Bioprocess Technology},
The simultaneous effects of slurry concentration (25–35 % w/w), enzyme concentration (0.5–2.5 % w/w) and liquefaction time (30–90 min) on the yield, total solids and rheological parameters of oat milk developed were studied and optimised by the application of response surface methodology. The effect of independent and dependent variables have been studied using a central composite rotatable design of experiments. Power law model explains the flow behaviour of the developed oat milk samples with… 

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