SURIMI-STARCH INTERACTIONS BASED ON MIXTURE DESIGN AND REGRESSION-MODELS

Interaction effects of starch mixtures within surimi gels were investi gated by modified distance-based design and analyzed by linear and non linear backward regression models. Nonlinear regression model showed h ighly significant interaction terms of starch-surimi, starch-water, an d starch-starch. The response trace plot revealed that shear stress an d shear strain were quite sensitive to changes in amounts of starch co mponents. Optimum solution with combinations of various starches, suri mi, and water was provided using linear and nonlinear programming.