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Development of barnyard millet based nutri-functional snack food: A response surface methodology approach

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Title Development of barnyard millet based nutri-functional snack food: A response surface methodology approach
Not Available
 
Creator P. Krishnakumar
Indra Mani
R.K. Gupta
Adarsh Kumar
S.K. Jha
Baljit Singh
Susheel Kumar Sarkar
Satish D. Lande
 
Subject Barnyard millet
Flaxseed
Nutritional snack food
Quality protein maize
RSM
 
Description Not Available
Response surface modeling approach was applied to optimize the ingredients level for barnyard millet based
Nutri-Functional Snack (NFS) food using a D-optimal mixture design. The effect of ingredients level of barnyard
millet (50–70%), quality protein maize (20–50%) and flax seed (0–20%) with constant level of skim milk powder
(5%) on the physical and functional properties of NFS such as bulk density, colour, expansion ratio,water absorption index, water solubility index, crispiness and sensory were investigated. The regression models that explained the significant effects of different percentages of ingredients level on all the response variables were determined. The developed regression model of all the responses had a coefficient of determination (R2) and adjusted R2 value of higher than 0.9245 and 0.8490, respectively. The optimum conditions for maximum acceptability of NFS food having 70% barnyard millet, 28% quality protein maize and 2% flaxseed.
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Date 2018-10-27T09:54:45Z
2018-10-27T09:54:45Z
2017-11-01
 
Type Research Paper
 
Identifier Krishnakumar P., Indra Mani, Ram Kishor Gupta, Adarsh Kumar, Sunil K Jha, Baljit Singh, Susheel K Sarkar And Satish D Lande (2017) Development of barnyard millet based nutri-functional snack food: A response surface methodology approach. Ind. Jour. Ag. Sci. 87 (11): 1430–6
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http://krishi.icar.gov.in/jspui/handle/123456789/8348
 
Language English
 
Relation Not Available;
 
Publisher Indian Council of Agricultural Research, New Delhi