Development of shelf stable pepper based appetizers by response surface methodology (RSM)

Wadikar, D. D.; Majumdar, T. K.; Nanjappa, C.; Premavalli, K. S.; Bawa, A. S.

doi:10.1016/j.lwt.2007.09.005

Cited by 28 publications

(21 citation statements)

References 10 publications

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“…For evaluation of visual color changes, L-, a-and b-values were assessed. The overall sensory acceptability scores were selected as one of the responses because it is directly dependent on specific composition of the product to decide its consumer acceptability (Wadikar et al 2008). …”

Section: Resultsmentioning

confidence: 99%

Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

2016

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A ready-to-eat food product in the form of compressed bar from beetroot, enriched with dates and oats was developed. Levels of intermediate moisture beetroot shreds (60-100 g), dates (10-30 g) and oats (5-15 g) were optimized using response surface methodology and its quality attributes were investigated over a period of 6 months at different temperature conditions (ambient temperature; 22-32 and 37°C). Optimum formulation for best beetroot bar consisted of beetroot shreds, dates and oat were derived as 71.8, 21.2, and 8.4 g, respectively. Developed product was found rich in fibers and minerals and recorded 38.4 mg/100 g betacyanains, 23.1 mg/100 g betaxanthins, 295 mg/100 g total phenolics (TP) and 160 mg/100 g total flavonoids (TF). The shelf stability studies of bar revealed predominant changes in bioactive compounds was caused by storage temperature. A loss of around 30, 15, 25, 31 and 32 % was observed for betacyanins, betaxanthins, TP, TF and radical scavenging activity, respectively during storage of 6 months at 6°C compared to AT or 37°C temperature conditions. The product had high overall sensory acceptability as well as microbial safety up to 6 months when stored at AT. The study indicated that beetroot could be effectively utilized into a novel shelf-stable ready-to-eat nutritious compressed product.

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Section: Resultsmentioning

confidence: 99%

Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

2016

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“…The use of RSM helps in unbiased development of the product and better optimization of the ingredients for the desired responses. This approach has been used by several researches (Wadikar et al, 2008;Pandey et al, 2009) in recent decade for product/process development. The objective of this work was to determine the optimum combination of extrusion conditions for the production of modified corn starch to develop instant vegetable soup mix using a twin-screw extruder.…”

Section: Issn: 2319-7706 Volume 7 Number 02 (2018)mentioning

confidence: 99%

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

Gandhi¹,

Singh²,

Sharma³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…Statistical design tools such as response surface methodology (RSM) are quite effective and most suitable in optimizing the ingredient levels in products as well as the process parameters. The design uses a central composite design to fit a polynomial model by least-square technique (Wadikar et al 2008). The main advantage of the design is that it enables the study of one or more variables simultaneously in a single experimental design of practical size (Gupta et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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

Gupta

Premavalli

2011

J Food Sci Technol

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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.

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Development of shelf stable pepper based appetizers by response surface methodology (RSM)

Cited by 28 publications

References 10 publications

Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

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

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