Optimization of Process Parameters for the Production of Vegetable Chutney Powder for Its Maximum Nutrient Content
Optimizacija parametara proizvodnje mlevenog povrća za postizanje maksimalnog hranljivog sadržaja
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Author
Anusha, K.
Manimehalai, N.
Keywords
response surface methodologyoptimization
central composite design
vegetable chutney powder
metodologija površinskog odgovora
optimizacija
centralni kompozit
mleveno povrće
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Show full item recordAbstract
Vegetable chutney powder is a ready to cook product which is prepared
using different ingredients. Vegetable chutney puree was dried using tray drier at
different temperature and with different puree thickness. Response Surface Methodology
is used to determine the effect of temperature and thickness on the quality characteristics
of vegetable chutney powder. Totally 13 combinations of experimental trials were
performed to understand the effect of processing parameters on different effects of
vegetable chutney powder. Analysis of variance was performed for all the dependent
variables such as temperature and thickness and the predicted R2 value of protein and
carbohydrate were 0.9821 and 0.9634 respectively. The final optimized temperature and
thickness for the vegetable chutney powder was found to be 40°C and 3mm respectively.
The color value (A-value) and moisture content of vegetable chutney powder was
analyzed statistically using SPSS 20 and found both the values were significantly
influenced by drying temperature. Mleveno povrće je proizvod spreman za kuvanje koji je pripremljen od
različitih sastojaka. Čatni pire od povrća je sušen na različitim temperaturama i
različitom debljinom sloja. Metodologija površinskog odgovora je upotrebljena za
određivanje uticaja temperature i debljine na kvalitet samlevene slese. Ukupno 13
kombinacija eksperimantalnih proba su urađene da bi se shvatio uticaj parametara
procesa. Analizom varijanse svih zavisno promenljivih, kao što su temperature i debljina
i predviđena R2 vrednost proteina i ugljhenih hidrata bili su 0.9821 i 0.9634, redom.
Dobijene su finalne optimalne vrednosti temperature i debljine od 40°C i 3 mm, redom.
Vrednost boje (A-vrednost) i sadržaj vlage mlevenog povrća bio je statistički analiziran
upotrebom SPSS 20 i zaključeno je das u obe vrednosti bile pod značajnim uticajem
temperature sušenja.