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Paper Details

Optimization of process parameters for sensory evaluation of idly preparation by Guargums as stablizer

E.Krishnaprabakaran and T.Viruthagiri

Journal Title:Journal of Chemical, Biological and physical sciences

The present work is focused on the sensory quality of idly produced by guar gum. The parameters like: pH (4-6), temperature (10-500C), fermentation time (0-12 hrs) and guar gum (0-0.2%) were optimized using response surface methodology (RSM). The design contains a total of 31 experimental runs involving replications of the central points in a randomized factorial design and organized. Data obtained from RSM on idly batter preparation were subjected to the analysis of variance (ANOVA) and were analyzed using a second order polynomial equation. Sensory analysis for color, taste, aroma and texture in the idly batter preparation were performed. The optimum parameters compositions for the best sensory score of the four outputs were: pH 4.54 temperature 30.60C Fermentation time12.4hrs and guar gum 0.09% idly batter preparation under the optimum conditions was subjected to evaluation of sensory values and the results were compared with the RSM predictions.