Abstract
RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar responses viz., oil content, moisture content, texture and sensory attributes (OA). The optimum conditions were 160 ⁰C frying temperature, 5⁰C batter temperature and 4 minute frying time. Upon optimization, the ghewar yielded the following results: 45.33% oil content, 4.65% moisture, 15.2 N texture (hardness), 54.89 L value, 15.16 a value, 24.97 b value, 58.73 hue value, 29.21 chroma value, 48.07 total color difference, and 0.24 water activity. Storage study of optimized ghewar was also carried out and found shelf stable for 30 days in metallised foil pouches. Hardness values were found to progressively drop from 15.2-9.40 N during the storage period, whereas moisture content, FFA, and peroxide value were found to gradually increase from 3.70-5.12%, 0.33-0.54 %, and 4.8-7.6 meq/kg, respectively.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
