Pasta based on Sweet Potato: Optimization of Fiber Content in Response Surface Methodolgy

Abstract

Sweet potato as a high fibre supplement that can be used in the production of pasta. The production of sweet potato pasta was optimized by Response Surface Methodology. The parameters used for optimizing the products are solid loss, texture, fibre content. Box - behnken design was used to develop models for the response. For the production of sweet potato based pasta 174.285 g of sweet potato, 48.4735 g of water, 28.8296 g of soy flour, 2.69575 g of Arabic gum and 0.877038 g of cmc (carboxyl methyl cellulose). The responses were mostly deviated by changes in quantity of soy flour and Arabic gum and to a small extent the deviation by sweet potato and water levels. The result of this study showed a minimum solid loss of 13.45% and maximum texture hardness of 6994 g and maximum fibre content of 8.52 g