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Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology.

Indrani, D. and Venkateswara Rao, G. (2001) Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology. International Journal of Food Science and Technology, 36 (2). 189-197, 16 ref..

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Abstract

An optimized formulation was developed for preparation of parotta, a South Indian bakery product made from wheat flour, salt, sugar, egg, oil and water. This was modelled by response surface methodology (RSM) by using a Central Composite Rotatable Design (CCRD) with 5 independent variables (water, salt, sugar, egg and oil), each at 5 different levels. The dependent variable or response measured for each treatment was the overall sensory quality score. The response surfaces and contour maps showing the interactions of ingredients indicated that the quality of parotta could be optimized by decreasing the percentage of water, increasing the percentage of oil and retaining salt, sugar and egg concn. within a narrow range of variation from mean levels. According to the RSM, the actual comparative amounts of ingredients at the max. estimated overall sensory quality score of 95.9 were: wheat flour 100; water 56.3; salt 1.0; sugar 0.8, egg 9.6 and oil 16.6.

Item Type: Article
Uncontrolled Keywords: ANALYTICAL-TECHNIQUES; BAKERY-PRODUCTS; EGGS-; OILS-; SALT-; SENSORY-ANALYSIS; SUGAR-; WATER-; PAROTTA-; RESPONSE-SURFACE-METHODOLOGY; SENSORY-SCORES
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jun 2011 10:41
Last Modified: 28 Dec 2011 10:00
URI: http://ir.cftri.com/id/eprint/7657

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