Abstract
Response surface modeling approach was applied to optimize the ingredients level for barnyard millet based Nutri-Functional Snack (NFS) food using a D-optimal mixture design. The effect of ingredients level of barnyard millet (50–70%), quality protein maize (20–50%) and flax seed (0–20%) with constant level of skim milk powder (5%) on the physical and functional properties of NFS such as bulk density, colour, expansion ratio,water absorptionindex, water solubility index, crispiness and sensory were investigated. The regression models that explained the significant effects of different percentages of ingredients level on all the response variables were determined. The developed regression model of all the responses had a coefficient of determination (R2) and adjusted R2 value of higher than 0.9245 and 0.8490, respectively. The optimum conditions for maximum acceptability of NFS food having 70% barnyard millet, 28% quality protein maize and 2% flaxseed.
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