Optimization of Finger Millet and Carrot Pomace based fiber enriched biscuits using response surface methodology
- PDF / 2,139,502 Bytes
- 14 Pages / 595.276 x 790.866 pts Page_size
- 35 Downloads / 198 Views
ORIGINAL ARTICLE
Optimization of Finger Millet and Carrot Pomace based fiber enriched biscuits using response surface methodology Gazia Nasir1 • Khan Chand2 • Z. R. Azaz Ahmad Azad3 • Sadaf Nazir4
Revised: 13 February 2020 / Accepted: 29 April 2020 Association of Food Scientists & Technologists (India) 2020
Abstract Carrot pomace and finger millet flour were used to enrich the nutritional potential of biscuits with fiber. Their combined effect on physiochemical properties was optimized by response surface methodology. Experiments were conducted to standardize the formulation for development of fiber enriched biscuits using carrot pomace powder and finger millet flour at different baking times. Box-Behnken design was selected for modeling of the three independent variables: carrot pomace powder (10 g, 15 g, 20 g), finger millet flour (2.5 g, 5 g, 7.5 g), and baking time (21 min, 23 min, 25 min). Various experimental runs were used to evaluate the effect of above independent variables on spread ratio, change in colour, moisture content, ash content, fat content, fiber content, hardness and general acceptability. The optimum values predicted 15.522 g of carrot pomace powder, 5.178 g of finger millet flour and 21 min of baking time for development of enriched biscuits with 7.51 spread ratio, 17.02 change in colour, 2.85 g/100g moisture (wet basis), 14.84 g/100g fat, 2.56 g/100g ash, and 2.28 g/100g fiber, 61.967 N hardness, 8.424 general acceptability.
& Z. R. Azaz Ahmad Azad [email protected] 1
Department of Food Technology, School of Interdisciplinary Sciences, Jamia Hamdard, New Delhi, India
2
Department of Post Harvest Process and Food Engineering, College of Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
3
Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, India
4
Department of Food Technology, Institute of Engineering and Technology, Bundelkhand University, Jhansi, India
Keywords Carrot Pomace Finger Millet Response surface methodology Box-Behnken design Optimization
Introduction Carrot (Daucus carota) is a highly nutritious root vegetable which contains carotene, appreciable amount of vitamins (B1, B2, B6, and B12), fiber, and pectin (Manjunatha et al. 2003). It is widely used in food industry for the production of carrot juice. Carrot juice industry produces huge quantities of pomace as waste. The carrot pomace has high dietary fiber content (Grigelmo and Belloso 1999) and is characterized by high water absorbing capacity, and relatively indigestible organic matter (Serena and Kundsen 2007). Literature studies suggest that apart from dietary fiber, residual carrot pomace contains 9.87 to 11.57 mg/100g of carotene, 13.53 to 22.95 mg/100g ascorbic acid (Upadhyay et al. 2008). About 80% of the carotene is lost with left over of carrot pomace obtained after juice extraction (Sharma et al. 2009). The pomace obtained after juice extraction of carrots, is perishable as it contains about 88 g/100g of m
Data Loading...
