Optimizing food materials for development of Nutritious pasta
S. Elizabeth Amudhini Stephen
Dr.S.Elizabeth Amudhini Stephen, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
Manuscript received on 18 April 2019 | Revised Manuscript received on 25 April 2019 | Manuscript published on 30 April 2019 | PP: 300-303 | Volume-8 Issue-4, April 2019 | Retrieval Number: D6087048419/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Groundnut meal, beetroot juice and refined wheat flour was used for the development of a pasta. The system known as response surface methodology was used to optimize the level of these food materials. Box-benken designs of experiments were used indifferent experimental combinations. Protein content, antioxidant activity and minimum cooking time are the quality attributes that has been used for the study as dependent variables. The food materials were optimized to obtain the best experimental combination for development of 15 g of groundnut meal, 13.3 mL of beetroot juice and 89.2 g of refined wheat flour pasta. Response surface methodology is used for optimization
Keywords: Beetroot Juice, Groundnut Meal, Refined Wheat Flour, Optimization
Scope of the Article: Discrete Optimization