Optimization of Functional Food Ingredients and Their Processing Levels for Preparation of Vermicelli Using RSMJournal: International Journal of Engineering Sciences & Research Technology (IJESRT) (Vol.3, No. 6)
Publication Date: 2014-06-30
Authors : Monika Jain; Chetna Singh; Khushboo Gupta; Payal Jain;
Page : 8-20
Keywords : Flax seeds; Functional foods; Optimization; Response surface methodology; Vermicelli;
Vermicelli is prepared using whole or refined wheat flour. Response surface methodology (RSM) is the tool used for process optimization that explores relationship between several processes and responses. In present study, different variants of heart healthy vermicelli containing functional ingredients were developed to get an optimum recipe which is low in fat. Best variant was selected by semi trained panel using 9 point hedonic test and optimized having process variables- amount of flax seeds, orange juice and flax seed soaking time and responses- fat, crude fibre and overall acceptability. On the basis of ANOVA and regression coefficients applied, some optimum solutions were obtained. The best recipe of highest desirability was chosen and its overall attributes were evaluated through 5 point composite rating scale. Nutritional analysis of the optimum recipe was done. Results for ANOVA stated that process variables had a significant effect on the response; crude fibre (p
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Last modified: 2014-06-19 16:29:58