Journal of Food Processing & Technology

N. Kulshrestha

Publications

• Research Article
  Optimization of Ingredients Level in Low Calorie-High Protein Papaya Fruit Bar using Response Surface Methodology
  Author(s): N. Kulshrestha, Yogesh Kumar Jha and Shemelis AdmassuN. Kulshrestha, Yogesh Kumar Jha and Shemelis Admassu
  
  Low calorie high protein papaya fruit bar was developed using defatted soy flour for protein enrichment, stevia as sugar replacer and maltodextrin for imparting body and texture. Central composite rotatable design was used for selecting the levels of ingredients in the experimental run. The product was evaluated for sensory characteristics namely colour, taste, body and texture, aroma and overall acceptability.Second order mathematical model was used for optimization and showing the effect of ingredients on sensory characteristics. Results exhibited that the sensory scores ranged between 6.35–8.35, 6.5–8.1, 6.8–8.2, 7.98–8.35 and 6.3–8.2 for colour and appearance, taste, body and texture, aroma and overall acceptability, respectively. Mathematical models predicted all responses quite well with coefficient of determination more than 85% except aroma. Defat.. View More»
  DOI: 10.4172/2157-7110.1000193

  Abstract PDF