Optimization of Potato Flour for Development of Biscuits by Using Response Surface Methodology
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Authors
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Namrata Ankush Giri
ICAR-CENTRAL TUBER CROPS RESEARCH INSTITUTE, SREEKARIYAM, TRIVANDRUM-695017, KERALA, INDIA.
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Mridula Devi
ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana-141004, Punjab India.
Keywords:
Potato flour, Biscuits, Spread ratio, Overall acceptability, RSMAbstract
The present study was concerned with to optimize the formulation of potato flour for development of biscuits using Response Surface Methodology. The variables considered for the study were potato flour (20-50%) and refined wheat flour (50-80 %) while the responses were spread ratio, sensory texture and overall acceptability. Potato flour and refined wheat flour both significantly affect (p<0.05) on spread ratio of biscuits whereas sensory texture and overall acceptability was significantly affected by only potato flour. The optimization was carried out on potato flour and refined wheat flour in order to know which of the combination will give best texture and overall acceptability. The optimized sample containing 20% potato flour and 50% refined wheat flour was found most acceptable by consumers.
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