Development of radish fibre based snack by response surface methodology (RSM)

Abstract

This study aimed at optimization and development of radish fibre-rich snack using response surface methodology (RSM).The effect of ingredients on the quality of refined wheat flour (maida) based fried snack was studied. As the concentration of ghee in the formulation increased, the product became soft and lost its crispiness, thus affecting the overall acceptability. Radish fibre (5-20 g) was incorporated in the maida and the central composite design used to develop models for the responses. It was observed that ghee and fibre significantly (p ≤ 0.05) affected the acceptability and texture of fried product. Based on surface responses and 3D plots, level of fibre (20 g), maida (100 g) and ghee (15.12 g) were optimized to form a fibre-rich product, with high acceptability and better texture profile. The fibre-rich snack product contained nearly 8% more total dietary fibre (12.24%) than the control (4.25%). The product was stored for 6 months under ambient conditions during which it was stable and acceptable up to 4 months. At 5°C, it was stable up to 6 months in tri-laminated paper/Al-foil/ polyethylene (PFP) pouches.

Gluten‐Free Snacks Using Plantain–Chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index

“…Furthermore, the higher plantain content in the formulation of snack "A" may be responsible of its lower TDF content and it probably reflects the relatively low non-starch polysaccharide content of the unripe plantain flour. The TDF content of the gluten-free snacks was higher than that found in a radish fiber-rich snack (12.24 g/100 g) (Gupta and Premavalli 2012), and higher than the values reported in commercial products (Cheetos R , Doritos R ) (ß3.57 g/100 g). In general, these results suggest that the deep fried gluten-free snacks made in this study are a good alternative to the commercial products mentioned above because of the fact that they can help to increase the daily consumption of DF among celiac population and their relatives.…”

Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks

“…The one of the advantage of RSM is minimum experimental trials needed to evaluate multiple parameters and their interactions (Irakoze Pierre Claver et al 2010). Statistical design tools such as RSM are quite effective and most suitable in optimizing the ingredients levels in products as well as the process parameters (Prachi and Premavalli 2012;Vatsala et al 2001;Jorge et al 2012). RSM has been successfully applied for optimizing extrusion conditions in several food processes (Batistuti et al 1991;Vargas-López et al 1990).…”

Optimisation of Processing Parameters for the Preparation of Vegetable Curd from Decorticated Sesame Seeds (Sesamum indicum)

“…The consistency of vegetable curd was higher than dairy curd which may be due to firm setting and curdling of solids after fermentation 33 . During second compression of texture analysis of curd, the selected probe senses the pull force which is measured as the cohesiveness and explained as the rate at which the material disintegrates under mechanical action 34 . Vegetable curd was more cohesive than the dairy curd and can be related to the good mouth feel, as depicted by sensory analysis (9-point hedonic scale).…”