Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content

Abstract

The objective of present study was to develop and optimize a low-fat high fibre donut formulation using response surface methodology. A 5-level-3-factor central composite rotatable design was employed, where the independent variables were Persian gum (0–1.5g/100g), carrot pomace powder (0–15g/100g) and water (38–53g/100g), while the dependent variables were physicochemical properties of donuts. It was found that Persian gum and carrot pomace powder both effectively contributed to retention of donuts moisture content which in turn led to significant reduction of fat uptake during frying process (p<0.05). Persian gum decreased the donuts firmness while carrot pomace powder adversely affected the textural properties as well as specific volume (p<0.05). Image analysis revealed that carrot pomace powder influenced all the image analysis parameters investigated negatively. Response surface methodology described that donuts with optimum formulation of 1.20g/100g Persian gum, 6.45g/100g carrot pomace powder and 48.16g/100g water had considerably lower fat uptake and acceptable sensory attributes compared to control sample.