Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology
Ashish Dixit *
Department of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, India.
Harsh Bhayani
Department of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, India.
Rajnik Hirpara
Department of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, India.
Krina Vala
Department of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, India.
Manoj Kumar Jaipal
Department of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, India.
Ramesh V.
Department of Dairy Chemistry, GNPCDS, Kamdhenu University, Gujarat, India.
*Author to whom correspondence should be addressed.
Abstract
RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) 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 ⁰C frying temperature, 5⁰C 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.
Keywords: Ghewar, traditional sweet, optimization, RSM, shelf life, texture