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Vol. 10, Issue 6 (2021)

Optimization and evaluation of nutritional quality of breakfast bar using response surface methodology

Author(s):
M Deepa, Dr. R Marx Nirmal, Dr. M Vimalarani and Dr. K Sudha
Abstract:
Studies were established to optimize the level of ingredients for the development of peanut based breakfast bar. Central composite rotatable (CCRD) design was used for designing the experimental combinations from the response surface methodology. The independent variables selected were flaxseed, chiaseed, Amaranthus Dubius and carrot powder. Water activity and moisture content were considered as responses for the design of experiment. From the design of experimental combinations, flaxseed (8g/100g), chiaseed (8g/100g), Amaranthus Dubius (1.4g/100g) and carrot powder (2.8g/100g). The responses were found to be water activity (0.650) and moisture content (3.403) for the optimized level of independent variables were obtained.
Pages: 1001-1006  |  290 Views  68 Downloads


The Pharma Innovation Journal
How to cite this article:
M Deepa, Dr. R Marx Nirmal, Dr. M Vimalarani, Dr. K Sudha. Optimization and evaluation of nutritional quality of breakfast bar using response surface methodology. Pharma Innovation 2021;10(6):1001-1006.
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