Optimization and Development of Wheat Grass based Antioxidant Rich Spread by Using Response Surface Methodology


  • JNTUA-Oil Technological and Pharmaceutical Research Institute, Department of Food Technology, Anantapuramu, Andhra Pradesh, 515 005, India
  • Defence Food Research Laboratory (DFRL), Food Quality Assurance Division, Mysuru, 570 011, India


The aim of the study was to develop antioxidant rich wheatgrass based spread by using response surface technology as a statistical tool. Ingredients like lyophilized wheat grass powder, apple pulp and beetroot pulp were chosen as independent variables. While, overall acceptability (OAA), cohesiveness and hardness were considered as dependent variables. Physico-chemical and phytochemical parameters like texture profiles, water activity, pH, acidity, moisture, fat, protein, ash content, DPPH activity, total polyphenols, total flavonoids and microbial counts for coli forms, yeast and molds were determined for the optimized spread. Wheatgrass based antioxidant rich spread contains more natural antioxidants with good sensory and textural properties. Shelf-life studies of optimized spread showed high significance (p<0.05%) in nutritional constituents and sensory constituents were observed to expect acidity and pH during the six months storage. The microbial population was not found in stored sample and product showed stability for six months at room temperature.


Antioxidant Activity, Wheat Grass Based Spread, Response Surface Methodology, DPPH, Sensory Evaluation.

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