Abstract
The baked balls (traditional Indian snack litti) were formulated along with the standardization and optimization of different ingredients and recipe. The optimization was done by using response surface methodology. Box behnken model was selected for the optimization in which wheat flour (40–80%), roasted bengal gram flour (10–50%), and pumpkin peel powder (2.5–15%) were selected as an independent factor for the standardization of baked balls recipe against the dependent factors including sensory attributes (colour and texture), moisture content and water activity. The proximate analysis of optimized baked balls resulted in energy, carbohydrate, protein, fat, dietary fibre, calcium, iron, and zinc value as 310 kcal, 55.6 g/100 g, 13.78 g/100 g, 2.73 g/100 g, 40.18 mg/100 g, 4.57 mg/100 g and 2.97 mg/100 g respectively. Additionally, carotenoid content of control and optimized baked balls was found to be 284 µg/100 g and 838.93 µg/100 g whereas the ascorbic acid content was observed as 1.84 mg/100 g and 5.82 mg/100 g respectively. It showed a significant increase in nutritional parameters when compared with control (wheat flour) baked balls. This study also evidenced that pumpkin peel powder can be used as a food supplement for various nutritional components.
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The author would like to acknowledge the Department of Food Technology, Bhaskaracharya College of Applied Sciences, and University of Delhi for providing basic amenities for performing various experiments in the laboratory.
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Garg, M., Yadav, R.L., Chopra, R. et al. “Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”. J Food Sci Technol 60, 2223–2233 (2023). https://doi.org/10.1007/s13197-023-05749-5
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DOI: https://doi.org/10.1007/s13197-023-05749-5