tailieunhanh - Optimization of ingredient levels for production of low calorie herbal basundi using response surface methodology (RSM)
Low calorie herbal basundi was developed under the current study using sucralose as low calorie sweetener, Hemidesmus indicus and Bougainvillea glabra as herbs with health beneficial properties. As per preliminary trials, the range of levels of sucralose, Hemidesmus indicus and Bougainvillea glabra were fixed as 60 to 80 ppm, to per cent and to per cent respectively. Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) with three variables (Sucralose, Hemidesmus indicus and Bougainvillea glabra) and five responses comprising of sensory attributes was used for computation of optimized solution. | Optimization of ingredient levels for production of low calorie herbal basundi using response surface methodology RSM
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