Optimizing food materials for development of nutritious pasta

Abstract

Groundnut meal, beetroot juice and refined wheat flour was used for the development of a pasta. The system known as response surface methodology was used to optimize the level of these food materials. Box-benken designs of experiments were used indifferent experimental combinations. Protein content, antioxidant activity and minimum cooking time are the quality attributes that has been used for the study as dependent variables. The food materials were optimized to obtain the best experimental combination for development of 15 g of groundnut meal, 13.3 mL of beetroot juice and 89.2 g of refined wheat flour pasta. Response surface methodology is used for optimization.