Modeling and Optimization of Process Parameters for Nutritional Enhancement in Enzymatic Milled Rice by Multiple Linear Regression (MLR) and Artificial Neural Network (ANN)

• Published in: Foods 2021-12, Vol.10 (12), p.2975
• Main Authors: Kothakota, Anjineyulu, Pandiselvam, Ravi, Siliveru, Kaliramesh, Pandey, Jai Prakash, Sagarika, Nukasani, Srinivas, Chintada H Sai, Kumar, Anil, Singh, Anupama, Prakash, Shivaprasad D
• Format: Article
• Language: English
• Subjects: Amino acids; artificial neural network (ANN); Artificial neural networks; Cellulase; Cellulose; Cereals; Correlation coefficient; Correlation coefficients; Electron micrographs; Enzymes; Food products; Food science; Grain; Hardness; Iron; Mathematical models; milled rice; Minerals; Moisture effects; multiple linear regression (MLR); Neural networks; Nutrients; Optimization; Phenols; Process parameters; Proteins; Regression analysis; Rice; Scanning electron microscopy; Variables; Xylanase
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10122975

This study involves information about the concentrations of nutrients (proteins, phenolic compounds, free amino acids, minerals (Ca, P, and Iron), hardness) in milled rice processed with enzymes; xylanase and cellulase produced by , MTCC 9166 and , MTCC164. Brown rice was processed with 60-100% enzyme (40 mL buffer -undiluted) for 30 to 150 min at 30 °C to 50 °C followed by polishing for 20-100 s at a safe moisture level. Multiple linear regression (MLR) and artificial neural network (ANN) models were used for process optimization of enzymes. The MLR correlation coefficient (R ) varied between 0.87-0.90, and the sum of square (SSE) was placed within 0.008-8.25. While the ANN R (correlation coefficient) varied between 0.97 and 0.9999(1), MSE changed from 0.005 to 6.13 representing that the ANN method has better execution across MLR. The optimized cellulase process parameters (87.2% concentration, 80.1 min process time, 33.95 °C temperature and 21.8 s milling time) and xylanase process parameters (85.7% enzyme crude, 77.1 min process time, 35 °C temperature and 20 s) facilitated the increase of Ca (70%), P (64%), Iron (17%), free amino acids (34%), phenolic compounds (78%) and protein (84%) and decreased hardness (20%) in milled rice. Scanning electron micrographs showed an increased rupture attributing to enzymes action on milled rice.