Open AccessFormulation and Optimization of Value-added Barnyard Millet Vermicelli using Response Surface Methodology
Author(s) -
Krati Goel,
Sangeeta Goomer,
Dipesh Aggarwal
Publication year - 2021
Publication title -
journal of dairying, foods and home sciences/journal of dairying foods and home sciences
Language(s) - English
Resource type - Journals
eISSN - 0976-0563
pISSN - 0971-4456
DOI - 10.18805/ajdfr.dr-1588
Subject(s) - response surface methodology , food science , xanthan gum , flavor , mathematics , water content , chemistry , materials science , composite material , rheology , statistics , geotechnical engineering , engineering
Background: Vermicelli is a traditional Indian food product, commonly known as ‘Sewai’ or ‘Jave’. The present study aims at the value addition of vermicelli enriched with iron and beta-carotene. Methods: Barnyard millet flour (BMF) and rice flour (RF) along with malt flour from whole green gram, carrot powder, fenugreek powder and xanthan gum (XG) are used to develop nutritionally enriched barnyard millet vermicelli (BMV). Response Surface Methodology (RSM) was employed to optimize the formulation by analyzing the effect of BMF, RF and XG levels on the sensory attributes like hardness, stickiness, color, flavor and masticability. Result: Results revealed that the independent variables have a significant effect on the dependent variables. The moisture, protein, ash, fat and carbohydrate content in optimized product was found to be 6.40%, 10.07%, 1.44%, 1.72% and 80.31% respectively. The optimized product is nutritionally enriched having 3.81mg/100g of iron and1039µg/100g of beta-carotene present in it.