Optimization for effect of soybean protein isolate,xanthan gum and hydroxypropyl waxy maize starch on brittleness of fried glutinous rice balls with sesame reheated by microwave using response surface

The surface of frozen fried food lost brittleness because of the phenomenon of microwave wet after reheating by microwave. Soybean protein isolate,xanthan gum and hydroxypropyl waxy maize starch were important food additives,all of which own the faction of water holding. To optimize the amount of soybean protein isolate,xanthan gum and hydroxypropyl waxy maize starch,brittleness of fried glutinous rice balls with sesame was used as the response value,then a predictive polynomial quadratic model was set up by response surface. The results showed that soybean protein isolate,xanthan gum and hydroxypropyl waxy maize starch had a significant impact on the brittleness of fried glutinous rice balls with sesame( p < 0.01).The best ratio of the additives were soybean protein isolate 3.1%,xanthan gum 1.6% and hydroxypropyl swaxy maize starch 3.1%,the brittleness was1569.4 g,and the brittleness of fried glutinous rice balls with sesame without the additives was 1019.5 g,so that adding soybean protein isolated,xanthan gum and hydroxypropyl waxy maize starch could improve the brittleness of fried glutinous rice balls with sesame reheated by microwave.