Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology

Chakraborty, Subhasish; Kumbhar, B. K.; Chakraborty, Sourav; Yadav, Pravesh

doi:10.1007/s13197-010-0164-4

Cited by 36 publications

(27 citation statements)

References 5 publications

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“…Replications of runs at the center points were used to estimate the experimental error and to allow for checking the adequacy of the second-order model. Model analysis, which included checking the validity of the model with the help of various relevant statistical aids, such as-F-value, coefficient of determination (R 2 ) and coefficient of variation (c.v.) revealed that all the models were statistically adequate (Chakraborty et al 2011). The result of the regression analysis and analysis of variance (ANOVA) for all the models is reported in Table 2.…”

Section: Discussionmentioning

confidence: 92%

Process optimization for enzyme aided clarification of watermelon juice

et al. 2012

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Watermelon juice was exposed to the enzyme masazyme at varying enzyme concentrations (0.01-0.1 % w/w) and different time (20-120 min) and temperature (30-50°C) combinations. The effects of the treatments on selected responses (juice recovery, total dissolved solids (TDS), viscosity, turbidity, cloud stability and L value) were determined employing a second order Box Behnken Design in combination with Response Surface Methodology. Enzymatic treatment effectively degraded polysaccharides, resulting in reduced viscosity, turbidity and absorbance value and increased juice recovery, total dissolved solids and lightness. R 2 value for all models for the dependent variables were greater than 90 %. The maximum juice recovery (86.27 %), TDS (8.7°Brix) and L value (17.57) while minimum viscosity (0.0020 Pa.s.), turbidity (39.37 NTU) and cloud stability (0.033 abs) were obtained when enzyme treatment was set up with 0.09 % w/w enzyme concentration at 46.90°C and 117.45 min.

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Section: Discussionmentioning

confidence: 92%

Process optimization for enzyme aided clarification of watermelon juice

et al. 2012

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“…It is a faster and less expensive method for gathering research result than the classical method. RSM has successfully been applied for the development and optimization of the cereal products (Thakur and Saxena 2000;Singh et al 2004;Chakraborty et al 2011;Vijayakumar and Boopathy 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimization of ingredient levels for the development of peanut based fiber rich pasta

2012

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Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product. A rotatable central composite design was used to develop models for the responses. It was found out that an increase in semolina to peanut flour and carrot powder ratio increased the percent solid loss and decreased the hardness of uncooked pasta. Individual contour plots of the different responses were superimposed and regions meeting the maximum overall acceptability (7.81) and hardness (26.984 kg) as well as minimum solid loss (11.47 %) and bulk density below 260 kg/m 3 however percent expansion was found below 190 %. The product was acceptable at ingredient composition of 205.59 g semolina, 16.70 g peanut flour and 10 g carrot powder.

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“…Wadikar et al (2010) developed the ginger based ready-to-eat appetizers using RSM. Chakraborty et al (2011) optimized the parameters on textural and overall acceptability of millet enriched biscuits using RSM.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’ kheer mix powder

2012

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The objective of this study was to optimize the process of manufacturing instant kheer mix based on pearl millet instead of rice. Dairy whitener, pearl millet and powdered sugar were the responses studied by employing the 3-factor Central Composite Rotatable Design. The formulation with 15 g sugar, 30 g dairy whitener and 20 g pearl millet was found suitable for obtaining dry kheer mix. The analyses were based on scores of consistency, cohesiveness, viscosity and overall acceptability. The reconstituted product from the formulated kheer mix had an overall acceptability score of 7.66 and desirability index of 0.7663. The moisture, fat, protein, carbohydrate and ash contents of the dry mix product were 2.8, 4.38, 5.84, 85.88 and 1.1 %, respectively.

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Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology

Cited by 36 publications

References 5 publications

Process optimization for enzyme aided clarification of watermelon juice

Process optimization for enzyme aided clarification of watermelon juice

Optimization of ingredient levels for the development of peanut based fiber rich pasta

Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’ kheer mix powder

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