Abstract
ABSTRACTResponse surface methodology (RSM) was used to investigate the influence of 3 important independent processing variables–batter concentration (36% to 44%), frying temperature (160 °C to 200 °C), frying time (180 to 300 s)–on the various quality characteristics of the fried chickpea batter balls called boondi. Instrumental color parameters L, a b, and tan‐1(b/a), oil content, and sensory attributes like color, oily appearance, uniformity of boondi, crumbliness, and overall quality (OQ) were measured and used as response variables. The effects of the processing variables of frying were studied by adopting a standard Central Composite Rotatable (CCR) experimental design. The response variables were fitted to predictive quadratic polynomial models using multiple regression. Applying the desirability function analysis (DFA), optimal‐quality boondi was obtained with a maximum overall quality score of 12.7 on a 15‐cm quantitative descriptive analysis (QDA) scale, when the batter concentration, frying temperature, and frying time were 40.4%, 182 °C, and 240 s, respectively.
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