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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Optimization of Ingredients Level in Low Calorie-High Protein Papaya Fruit Bar using Response Surface Methodology

N. Kulshrestha2, Yogesh Kumar Jha1* and Shemelis Admassu2

1Food Process Engineering Graduate Program, Department of Chemical Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia

2Department of Food Science & Technology, G.B.Pant University of Agriculture & Technology, Pantnagar–263145 Uttarakhand, India

*Corresponding Author:
Professor Yogesh Kumar Jha
Food Engineering Graduate Program
Department of Chemical Engineering
P. Box:385, Addis Ababa Institute of Technology
Addis Ababa University, Ethiopia
Tel: +251-921784270
Fax: +251-11-12-39-480
E-mail: [email protected]

Received date: October 09, 2012; Accepted date: November 02, 2012; Published date: November 10, 2012

Citation: Kulshrestha N, Jha YK, Admassu S (2012) Optimization of Ingredients Level in Low Calorie-High Protein Papaya Fruit Bar using Response Surface Methodology. J Food Process Technol 3:193. doi: 10.4172/2157-7110.1000193

Copyright: © 2012 Kulshrestha N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Low calorie high protein papaya fruit bar was developed using defatted soy flour for protein enrichment, stevia as sugar replacer and maltodextrin for imparting body and texture. Central composite rotatable design was used for selecting the levels of ingredients in the experimental run. The product was evaluated for sensory characteristics namely colour, taste, body and texture, aroma and overall acceptability.Second order mathematical model was used for optimization and showing the effect of ingredients on sensory characteristics. Results exhibited that the sensory scores ranged between 6.35-8.35, 6.5-8.1, 6.8-8.2, 7.98-8.35 and 6.3-8.2 for colour and appearance, taste, body and texture, aroma and overall acceptability, respectively. Mathematical models predicted all responses quite well with coefficient of determination more than 85% except aroma. Defatted soy flour affected all the responses both at linear and quadratic level. Stevia and maltodextrin had significant effect on taste and body and texture. The optimum levels of ingredients for low calorie-high protein papaya bar were 24.47, 1.98 and 2.68% of defatted soy flour, stevia and maltodextrin respectively. 

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