Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology

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dc.contributor.authorDixit, Aen_US
dc.contributor.authorBhayani, Hen_US
dc.contributor.authorHirpara, Ren_US
dc.contributor.authorVala, Ken_US
dc.contributor.authorJaipal, MKen_US
dc.contributor.authorV., R.en_US
dc.date.accessioned2024-12-07T11:21:16Z
dc.date.available2024-12-07T11:21:16Z
dc.date.issued2024-07
dc.description.abstractRSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ?C), batter temperature (5-10 ?C) 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 ?C frying temperature, 5?C 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.en_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Dairy Chemistry, GNPCDS, Kamdhenu University, Gujarat, India.en_US
dc.identifier.citationDixit A, Bhayani H, Hirpara R, Vala K, Jaipal MK, V. R.. Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology. European Journal of Nutrition and Food Safety. 2024 Jul; 16(8): 98-109en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/241381
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber8en_US
dc.relation.volume16en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2024/v16i81498en_US
dc.subjectGhewaren_US
dc.subjecttraditional sweeten_US
dc.subjectoptimizationen_US
dc.subjectRSMen_US
dc.subjectshelf lifeen_US
dc.subjecttextureen_US
dc.titleOptimizing Process Conditions for Ghewar Development Using Response Surface Methodologyen_US
dc.typeJournal Articleen_US
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