Vol. 7, Issue 1 (2019)
Research paper: optimization of process parameters of ready-to-eat pearl millet snack food (Kharodi)
Author(s): SB Solanke, RV Jayebhaye, SD Deshmukh and PA Wayal
Abstract: The aim of this study was to standardize the process parameters for preparation of Kharodi, a pearl millet based ready-to-eat traditional snack food. The medium flour particle size of 0.166 mm was selected for further experiments. The effect of process parameters viz. water level (WL), cooking time (CT), drying temperature (DT) and drying time (Dt) on the product quality was investigated by conducting experiments using central composite rotatable design (CCRD). Linear and quadratic models were developed using response surface methodology (RSM) to study the relation between process parameters and responses in terms of moisture content (MC), hardness (HD), crispiness (Crp) and colour difference (∆E). The optimal product quality were obtained at the optimal process condition as water level of 1979.92 ml, cooking time of 20 min, drying temperature of 64.99 â°C and drying time of 8.79 h having moisture content of 9.93% db, crispiness 10.59, hardness 3591.23 g and colour difference 6.52.
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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
Pages: 262-267 | 683 Views 96 Downloads
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How to cite this article:
SB Solanke, RV Jayebhaye, SD Deshmukh, PA Wayal. Research paper: optimization of process parameters of ready-to-eat pearl millet snack food (Kharodi). Int J Chem Stud 2019;7(1):262-267.
