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IJSTR >> Volume 8 - Issue 10, October 2019 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Optimization Of Avocado Fruit Pulp Incorporated Chapati Using Response Surface Methodology

[Full Text]



Jobil.J.Arackal, S.Parameshwari



Avocado fruit pulp, Central Composite Design, Optimization, Statistical Modelling, Sensory.



The sensory attributes are pivotal in catching buyer's eye and therefore affecting their inclinations and purchasing choices for sustenance items. Foldability, pliability, etc. are sensory attributes which are ordinarily used to depict the chapatis quality, as well as to predict consumer acceptance. The Statistical modeling and optimization approach has been utilized to model and optimize avocado fruit pulp incorporated chapati formulation compression process via response surface methodology. The 3-level central composite design has been selected by avocado fruit pulp; water; wheat flour as input variables and chapati characteristics (tearing strength, eating quality, foldability, overall acceptances) as output variables. Non-linear regression models have obtained concerning output variables (tearing strength, pliability, eating quality, foldability, overall acceptances) with R2 values of 0.79, 0.84, 0.86, and 0.79 for tearing strength, eating quality, foldability, overall acceptances, respectively. An effect of individual, square and interaction terms on the avocado fruit pulp incorporated chapati sensory attributes have been summarized through the significance test and depicted through response surface plots. An optimized chapati sensory characteristic of the best product identified. The good ingredients variation are avocado fruit pulp 150 gm water 35 ml wheat flour 100gm of ratio. The results demonstrated the reliability of the proposed statistical approach to model and optimized the compression studies of avocado pulp incorporated chapati formulation.



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