The objective of this present study was to obtain optimized conditions for calculating cassava starch properties using response surface methodology (RSM). In this study, BoxBehnken response surface design (BBD) was used to optimize cassava starch properties (3 independent process factors at 3 levels with 17 runs) and to evaluate the main, linear and combined effects of cassava starch extraction conditions. The independent process variables selected in this study were sonication temperature (30, 40, 50°C), sonication time (10, 20, 30 min) and solid-liquid ratio (1:10, 1:20, 1:30 g/ml). The non-linear second order polynomial quadratic regression model was used for experimental data to determine the relationship between the independent process variables and the responses (clarity of starch, freeze-thaw stability, Total colour difference, whiteness index, solubility index, swelling power). Design Expert software (version ) was used for regression analysis and Pareto analysis of variance (ANOVA). The optimal conditions based on both individual and combinations of all independent variables (sonication temp of 50°C, sonication time of 30 min, solid-liquid ratio of 1: g/ml) were measured with maximum CS of %, FT of %, WI of %, SOL of % and SP of g/g with a desirability value of , which was confirmed through validation experiments. | Development of mathematical model for cassava starch properties using response surface methodology
