Optimization using response surface methodology on Soy - cakes by infrared microwave combination

Abstract

Optimization of soy-cake using infrared microwave combination using response surface methodology was studied here, in which box Behnken method was used. The independent variables used here are the time to bake (8-10 min), soy flour concentration(30-50%),DATEM concentration, (0.4-0.8%). The dependent variables used for this study is weight loss,texture,color change. The optimum time for baking, concentration of soy flour, DATEM concentration were respectively found as 8.74 mins.36.61%,0.488%.the optimum values for quality characteristics weight loss, texture, color measurement are 17.011%, 0.2005%, 56.83% respectively as per response surface methodology and contour plot.