Optimization of Functional Food Ingredients and Their Processing Levels for Preparation of Vermicelli Using RSM
Journal Title: International Journal of Engineering Sciences & Research Technology - Year 30, Vol 3, Issue 6
Abstract
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<0.05). Results for regression coefficients suggested a fair fit of the model. The optimum solution obtained was- 12 g flax seeds, 10.59 hours soaking time and 20 ml orange juice and 1.97 fat, 0.90 crude fibre and 8.17 overall acceptability. The optimum recipe was low in fat, high in fibre and highly acceptable.
Authors and Affiliations
Monika Jain* ,
Keywords
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