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Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology
Author(s) -
Indrani Dasappa,
Rao Gandham Venkateswara
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2001.00450_36_2.x
Subject(s) - response surface methodology , ingredient , sugar , central composite design , mathematics , food science , composition (language) , salt (chemistry) , chemistry , statistics , linguistics , philosophy
Summary An optimized formulation was developed for the preparation of parotta. This was modelled by response surface methodology (RSM) by using a Central Composite Rotatable Design (CCRD) with five independent variables (water, salt, sugar, egg and oil), each at five 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 concentration within a narrow range of variation from mean levels. According to the RSM, the actual comparative amounts of ingredients at the maximum 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.