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Optimization of Finger Millet and Carrot Pomace based fiber enriched biscuits using response surface methodology

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Abstract

Carrot pomace and finger millet flour were used to enrich the nutritional potential of biscuits with fiber. Their combined effect on physiochemical properties was optimized by response surface methodology. Experiments were conducted to standardize the formulation for development of fiber enriched biscuits using carrot pomace powder and finger millet flour at different baking times. Box-Behnken design was selected for modeling of the three independent variables: carrot pomace powder (10 g, 15 g, 20 g), finger millet flour (2.5 g, 5 g, 7.5 g), and baking time (21 min, 23 min, 25 min). Various experimental runs were used to evaluate the effect of above independent variables on spread ratio, change in colour, moisture content, ash content, fat content, fiber content, hardness and general acceptability. The optimum values predicted 15.522 g of carrot pomace powder, 5.178 g of finger millet flour and 21 min of baking time for development of enriched biscuits with 7.51 spread ratio, 17.02 change in colour, 2.85 g/100g moisture (wet basis), 14.84 g/100g fat, 2.56 g/100g ash, and 2.28 g/100g fiber, 61.967 N hardness, 8.424 general acceptability.

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Authors and Affiliations

  1. Department of Food Technology, School of Interdisciplinary Sciences, Jamia Hamdard, New Delhi, India

    Gazia Nasir

  2. Department of Post Harvest Process and Food Engineering, College of Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India

    Khan Chand

  3. Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, India

    Z. R. Azaz Ahmad Azad

  4. Department of Food Technology, Institute of Engineering and Technology, Bundelkhand University, Jhansi, India

    Sadaf Nazir

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  1. Gazia Nasir
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  2. Khan Chand
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  3. Z. R. Azaz Ahmad Azad
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  4. Sadaf Nazir
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Correspondence to Z. R. Azaz Ahmad Azad.

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Nasir, G., Chand, K., Azaz Ahmad Azad, Z.R. et al. Optimization of Finger Millet and Carrot Pomace based fiber enriched biscuits using response surface methodology. J Food Sci Technol 57, 4613–4626 (2020). https://doi.org/10.1007/s13197-020-04499-y

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  • DOI: https://doi.org/10.1007/s13197-020-04499-y

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