Optimization of Finger Millet and Carrot Pomace based fiber enriched biscuits using response surface methodology.

Abstract

Carrot pomace and finger millet flour were used to enrich the nutritional potential of biscuits with fiber. Their combined effect on physiochemical properties was optimized by response surface methodology. Experiments were conducted to standardize the formulation for development of fiber enriched biscuits using carrot pomace powder and finger millet flour at different baking times. Box-Behnken design was selected for modeling of the three independent variables: carrot pomace powder (10g, 15g, 20g), finger millet flour (2.5g, 5g, 7.5g), and baking time (21min, 23min, 25min). Various experimental runs were used to evaluate the effect of above independent variables on spread ratio, change in colour, moisture content, ash content, fat content, fiber content, hardness and general acceptability. The optimum values predicted 15.522g of carrot pomace powder, 5.178g of finger millet flour and 21min of baking time for development of enriched biscuits with 7.51 spread ratio, 17.02 change in colour, 2.85g/100g moisture (wet basis), 14.84g/100g fat, 2.56g/100g ash, and 2.28g/100g fiber, 61.967N hardness, 8.424 general acceptability.