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Optimization of mixed aonla-guava fruit bar using response surface methodology

机译：使用响应面方法优化混合Aonla-Guava果棒

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摘要

Purpose - This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused buthighly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers.Design/methodology/approach - Response surface methodology (RSM) using Box-Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70,40:60,50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity (TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA).Findings - Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were highly significant (P = 0.01) with the coefficient of determination (R= 0.85). The TA and AA of mixed fruit bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend formulation. The optimum process conditions' for mixed aonla-guava bar with desirable characteristics were40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA AA, L value, CF, taste and OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data analysis using RSM validated the optimum solution.Originality/value - This paper demonstrates that optimum blending of aonla and guava pulp has improved the overall nutritional characteristics and acceptability of the final product. This will not only help in reducing the associated post-harvest lossesbut also encourage the cultivators/local processing industries by stabilizing the price during glut sea.
机译：目的 - 本文旨在优化可与番石榴浆混合的Aonla纸浆的量子，使营养丰富的水果棒。发达的水果棒不仅​​有助于改善番石榴和未充分利用的营养Aonla的加工价值，而且有助于改善消费者的营养状况。使用盒子的营养状况为营养状况。 Behnken设计与Aonla和Guava纸浆比率的过程变量一起使用，PR（30：70,40：60,50：50）;果胶浓度，PC（0,0.15,0.30％）;干燥温度，DT（50,60,70℃），用于优化工艺条件。评价制备的混合水果皮革，用于物理化学，纹理和感官特性，如可滴定酸度（TA），抗坏血酸含量（AA），L值（亮度），切割力（CF），味道和总体可接受性（OAA） .Findings - 适用于TA，AA，L值（亮度），CF，味道和OAA的二阶回归模型具有高度显着的（P = 0.01），其测定系数（R = 0.85）。混合水果棒的Ta和Aa增加，而L值，Cf，味道和OAA随着混合物制剂中的Aonla纸浆水平的增加而降低。混合Aonla-Guava棒具有所需特性的最佳过程条件为40：60（PR），0.02％（PC）和56°C（DT）。 TA A，L值，CF，味道和OAA的相应最佳值分别为1.00％，164mg / 100g，50,5066g，7.83和7.92。使用RSM的设计配方和数据分析验证了最佳解决方案。近距离/值 - 本文表明，Aonla和番石榴纸浆的最佳混合具有改善了最终产品的总营养特性和可接受性。这不仅有助于减少收获后损失的有所帮助，还通过稳定在糯海洋期间的价格来鼓励培耕机/当地加工行业。

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  • 来源
    《Nutrition & Food Science》 |2018年第4期|共10页
  • 作者

    Manoj Kumar Mahawar; Kirti Jalgaonkar; Bhushan Bibwe; Tushar Kulkarni; Bharat Bhushan; Vijay Singh Meena;

  • 作者单位

    Division of Horticultural Crop Processing Central Institute of Post-Harvest Engineering and Technology Ludhiana India;

    Division of Horticultural Crop Processing Central Institute of Post-Harvest Engineering and Technology Ludhiana India;

    Division of Horticultural Crop Processing Central Institute of Post-Harvest Engineering and Technology Ludhiana India;

    Council of Scientific and Industrial Research - Central Food Technological Research Institute Mysore India;

    Division of Horticultural Crop Processing Central Institute of Post-Harvest Engineering and Technology Ludhiana India;

    Division of Horticultural Crop Processing Central Institute of Post-Harvest Engineering and Technology Ludhiana India;

  • 收录信息
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 营养学;
  • 关键词

    Optimization; Response surface methodology; Aonla; Fruit bar; Guava; Mixed fruit bar;

    机译：优化;响应表面方法;Aonla;水果吧;番石榴;混合水果棒;

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