食品加工与技术杂志

抽象的

Optimization of Ingredients Level in Low Calorie-High Protein Papaya Fruit Bar using Response Surface Methodology

N. 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. Defatted soy flour affected all the responses both at linear and quadratic level. Stevia and maltodextrin had significant effect on taste and body and texture. The optimum levels of ingredients for low calorie-high protein papaya bar were 24.47, 1.98 and 2.68% of defatted soy flour, stevia and maltodextrin respectively.