Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology

Ashish Dixit, Harsh Bhayani, Rajnik Hirpara, Krina Vala, M. K. Jaipal, Ramesh V.
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Abstract

RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar responses viz., oil content, moisture content, texture and sensory attributes (OA). The optimum conditions were 160 ⁰C frying temperature, 5⁰C batter temperature and 4 minute frying time. Upon optimization, the ghewar yielded the following results: 45.33% oil content, 4.65% moisture, 15.2 N texture (hardness), 54.89 L value, 15.16 a value, 24.97 b value, 58.73 hue value, 29.21 chroma value, 48.07 total color difference, and 0.24 water activity. Storage study of optimized ghewar was also carried out and found shelf stable for 30 days in metallised foil pouches. Hardness values were found to progressively drop from 15.2-9.40 N during the storage period, whereas moisture content, FFA, and peroxide value were found to gradually increase from 3.70-5.12%, 0.33-0.54 %, and 4.8-7.6 meq/kg, respectively.
利用响应面方法优化腰果开发的工艺条件
对加工条件进行了 RSM 优化,以开发印度传统甜点 ghewar。采用了三个变量,即油炸温度(160-180 ⁰C)、面糊温度(5-10 ⁰C)和油炸时间(4-6 分钟),以研究对腰果反应的影响,即含油量、含水量、质地和感官属性(OA)。最佳条件为油炸温度 160 ⁰C、面糊温度 5 ⁰C、油炸时间 4 分钟。经过优化后,腰果的结果如下:含油量为 45.33%,水分为 4.65%,质地(硬度)为 15.2 N,L 值为 54.89,a 值为 15.16,b 值为 24.97,色相值为 58.73,色度值为 29.21,总色差为 48.07,水活性为 0.24。还对优化后的腰果进行了贮藏研究,发现其在金属箔袋中的保质期为 30 天。在贮藏期间,硬度值从 15.2-9.40 N 逐步下降,而水分含量、FFA 和过氧化值则分别从 3.70-5.12 %、0.33-0.54 % 和 4.8-7.6 meq/kg 逐步上升。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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