Optimization of ingredients and process conditions for the preparation of puri using response surface methodology

Abstract

Abstract Models capable of predicting the product quality of puri have been developed using response surface methodology (RSM) and used to determine the optimum processing conditions. The overall sensory score, which is an indicator of colour, appearance, handfeel, texture, mouthfeel, taste and aroma; the shear value, an objective parameter for texture; and the oil uptake, were used to assess the product quality in the preparation of puri. The optimum conditions which were attained for maximum sensory score (6–7), minimum shear value (3–3.5 N), and minimum oil uptake (18–18.8%) were: flour extraction, 88.5%; water, 65.1 ml 100 g−1 flour (the corresponding farinograph consistency 450 BU at lever position 1:3); resting period, 28.8 min; frying temperature, 200 °C; and frying time, 37.5 s.