Application of Response Surface Methodology Optimizing the Phenolic Content and Anthocyanin Extraction of Purple Sweet Potato Flour
Rebecca Jebaseeli Edna K.1, S Elizabeth Amudhini Stephen2, M. Vijila3, Surya Prabha4
1Rebecca Jebaseeli Edna K, Associate Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
2S. Elizabeth Amudhini Stephen, Associate Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
3M. Vijila, Assistant Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
4Surya Prabha, M. Tech. Student, department of Food Processing and Engineering, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
Manuscript received on 18 June 2019 | Revised Manuscript received on 25 June 2019 | Manuscript published on 30 June 2019 | PP: 146-148 | Volume-8 Issue-5, June 2019 | Retrieval Number: E6879068519/19©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: Anthocyanin from purple sweet potato can fill in as normal colorant and are generally utilized in juices, mixed drinks, jam, dessert shops, bread, tidbits and noodles. Anthocyanin containedin PSP have useful wellbeing impact. They are dried in various temperature (50˚, 60˚ 65˚) for 6hr to 7 hr, citrus extract focus is about (1%-3%w/v) and drenching time 1-2 min. Flour can be utilized as thickener in soup, sauce, and bread kitchen item .PSP flour are to be upgrade natural substance such has phenolic content and anthocyanincontent. improvement of anthocyanin substance and phenolic content were utilized in Box – Ben ken technique present in the Response surface approach.
Keywords: Anthocyanin Content, Phenolic Content Purple Sweet Potato, Box – Ben Ken Method
Scope of the Article: Discrete Optimization