Optimisation of wheatgrass fortified steamed rice cake using response surface methodology

作者： Utpal Raychaudhuri , Arpita Das , Runu Chakraborty

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摘要: The present work is focused on the process parameter optimization of 1% wheatgrass fortified steamed rice cake (SRC). parameters like fermentation time (16-24 h) and temperature (26-34 ° C) were optimized using response surface methodology (RSM). design contained a total 13 experimental runs involving replications central points. data subjected to analysis variance (ANOVA) fitted second order polynomial equation. Increase in batter volume, lactic acid bacteria content, L*-value hardness SRC samples was varied significantly with temperature.

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Optimisation of wheatgrass fortified steamed rice cake using response surface methodology

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Optimisation of wheatgrass fortified steamed rice cake using response surface methodology

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