Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology

Abstract

Ready-to-eat potato-soy snacks were developed with high temperature short time air puffing process followed by oven toasting for increasing crispness. Oven toasting experiments were conducted with varying temperature (85.86–114.14 °C) and time (12.69–35.31 min) based on central composite rotatable design. The final product was evaluated in terms of quality attributes such as crispness, moisture content, ascorbic acid loss, colour ( L and Δ E) values and overall acceptability. The optimum product qualities in terms of crispness (38.7), moisture content (3.35%, db), ascorbic acid loss (20.87%, db), L value (52.03), Δ E (8.60) and overall acceptability (7.8) were obtained at temperature of 104.4 °C and time of 27.9 min.