Vol. 10, Issue 6 (2021)

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.