Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

β-Carbonate Rich Noodles:Optimization and Development Using Response Surface Methodology


Affiliations
1 Department of Food Technology, G.N. Patel College of Dairy Science and Food Technology, S.D. Agricultural University, Sardar Krushinagar (Gujarat), India
     

   Subscribe/Renew Journal


The objective of this work is to develop β-carotene rich noodles using response surface methodology. In this study the carrot pomace powder (10-30%), wheat flour (50-70%) and guar gum (0.1% to 0.3%) as independent variables were optimized using RSM. The β-carotene, Bulk density, Water absorption index, Water solubility index, and Sensory characteristics were measured as responses. In the experimental design, 20 different combinations were produced and were studied to know the effect of independent variables on responses. The optimized value of carrot pomace powder, wheat flour, and guar gum were obtained as 70 g, 30 g and 0.10 g, respectively. The beta carotene, bulk density, water absorption index, water solubility index, and sensory characteristics were found 4.609 mg, 0.5498 g/cm3, 8.55 g/g, 81% and 6.3, respectively.

Keywords

β-Carotene, Noodles, Carrot Pomace Powder, RSM, Optimization.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AOAC (1990).Official methods of analysis. 15th Ed. Association of Official Analytical Chemists, Arlington, VA.

  • Altan, A., McCarthy, K.L. and Maskan, M. (2008). Evaluation of snack food from barley-tomato blends by extrusion processing. J. Food Engg., 84 : 231-242.

  • Bakhru, H.K. (1993). Foods that heal-the natural way to good health, Orient paper Backs, Delhi.

  • Chantaro, P., Devahastin, S. and Chiewchan, N. (2008). Production of antioxidant high dietary fibre powder from carrot peels. Food Sci. Technol., 41(10): 1987-1994.

  • Ding, Q.B., Ainsworth, P., Tucker, G. and Marson, H. (2005). The effect of extrusion conditions on the physico-chemical properties and sensory characteristics of rice based expanded snacks. J. Food Engg., 66: 283-289.

  • Ding, Q.B., Ainsworth, P., Plunkett, A., Tucker, G. and Marson, H. (2006). The effect of extrusion conditions on the functional and physical properties of wheat based expanded snacks. J. Food Engg., 73: 142-148.

  • Kumar, K. and Kumar, N. (2012). Development of vitamin and dietary fibre enriched carrot pulp and wheat flour based buns. J. Pure & App. Sci. & Technol., 2(1): 107-115.

  • Kumar, N., Sarkar, B.C. and Sharma, H.K. (2010). Development and characterization of extruded product using carrot pulp, pulse powder and rice flour. African J. Food Sci., 4(11): 703-717.

  • Montgomery, D.C. (2001). Design and Analysis of Experiments, New York Wiley pp. 416-419.

  • Nawirska, A. and Uklanska, C. (2008). Waste products from fruit and vegetable processing as potential sources for food enrichment in dietary fibre. Acta Sci. Pol. Technol. Aliment, 7(2): 35-42.

  • Niraj, K., Dixit, A., Yadav, K.C. and Azam, M. (2014). The effect of added pineapple pomace powder and maize flour on the extrusion cooking of rice flour and process parameter optimization by using RSM. Internat. J. Basic & Appl. Bio., 2(3): 112-119.

  • Okaka, J.C. and Potter, N.N. (1977). Functional and storage properties of cowpea-wheat flour blends in breadmaking. J. Food Sci., 42: 822-833.

  • Ranganna, S. (1995). Handbook of analysis and quality control for fruits and vegetable products, Tata Mc Graw Hill Publishing Company Limited, New Delhi.

  • Upadhyay, A. (2008). Ph.D. thesis on Optimization of carrot pomace powder incorporation on extruded product quality by response surface methodology, Mahatma Gandhi Chitrakoot Gramoday Vishwavidyalaya, Satna, M.P, India.

  • Walde, S.G., Math, R.G., Chakkarvarthi A. and Rao, D.G. (1992) Preservation of carrots by dehydration techniques-A Review. Indian Food Packer, 46 : 37-42.

  • Yagci, S. and Gogus, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. J. Food Engg., 86: 122-132.

  • FAO (2012). Statistics, Food and Agriculture Organisation, Rome, http://faostat.fao.org/site/339/default.aspx


Abstract Views: 477

PDF Views: 1




  • β-Carbonate Rich Noodles:Optimization and Development Using Response Surface Methodology

Abstract Views: 477  |  PDF Views: 1

Authors

Ashish Dixit
Department of Food Technology, G.N. Patel College of Dairy Science and Food Technology, S.D. Agricultural University, Sardar Krushinagar (Gujarat), India
Vivek Chaudhary
Department of Food Technology, G.N. Patel College of Dairy Science and Food Technology, S.D. Agricultural University, Sardar Krushinagar (Gujarat), India

Abstract


The objective of this work is to develop β-carotene rich noodles using response surface methodology. In this study the carrot pomace powder (10-30%), wheat flour (50-70%) and guar gum (0.1% to 0.3%) as independent variables were optimized using RSM. The β-carotene, Bulk density, Water absorption index, Water solubility index, and Sensory characteristics were measured as responses. In the experimental design, 20 different combinations were produced and were studied to know the effect of independent variables on responses. The optimized value of carrot pomace powder, wheat flour, and guar gum were obtained as 70 g, 30 g and 0.10 g, respectively. The beta carotene, bulk density, water absorption index, water solubility index, and sensory characteristics were found 4.609 mg, 0.5498 g/cm3, 8.55 g/g, 81% and 6.3, respectively.

Keywords


β-Carotene, Noodles, Carrot Pomace Powder, RSM, Optimization.

References