Optimization of Value Added Cookies Prepared with Blends of Pearl Millet Flour and Freeze Dried Ripe Green Banana Flour Using Response Surface Methodology
Authors
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Department of Home Science, Bharathidasan Govt. College for Women (Autonomous), Puducherry-03 ,IN
S. Alamelu Mangai -
Department of Home Science, Bharathidasan Govt. College for Women (Autonomous), Puducherry-03 ,INV. Divyabharathi
DOI:
https://doi.org/10.15613/fijrfn/2015/v2i2/96648Keywords:
Freeze Dried Ripe Green Banana, Pearl Millet, Response Surface Methodology.Abstract
The future foods for better health and nutrition security are millets. Literature review evidences that regular consumption of green banana flour can be beneficial for humans. Hence an attempt was made with an objective to optimize the Pearl Millet Flour (PMF) with blends of Freeze Dried Ripe Green Banana Flour (FDRGBF) in order to obtain the acceptability level of cookies using response surface methodology. The result shows that, optimum solution by numerical optimization was 90 percent of PMF and 10 percent of FRGBF to get maximum quality and acceptability of cookies. Thus value added cookies can be developed at low cost to improve the health and to enhance the nutritional quality.
References
Available: http://chetday.com/millet.html
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