Vol. 7, Issue 1 (2019)
Research paper: optimization of process parameters of ready-to-eat pearl millet snack food (Kharodi)
Fig. 1: Response surface showing the effect of (A) Cooking time (CT) and water level (WL) and (B) Drying temperature (DT) and drying time (Dt) on moisture content
Fig. 2: Response surface showing the effect of (A) Cooking time (CT) and water level (WL) and (B) Drying temperature (DT) and drying time (Dt) on Crispiness
Fig. 3: Response surface showing the effect of (A) Cooking time (CT) and water level (WL) and (B) Drying temperature (DT) and drying time (Dt) on hardness
Fig. 4: Response surface showing the effect of (A) Cooking time (CT) and water level (WL) and (B) Drying temperature (DT) and drying time (Dt) on Colour difference
Fig. 5: Superimposed contours of MC, Crp, Hd and ∆E at different levels of process parameters
