Development and Quality Evaluation of Oat-Fortified Cake Rusk
Journal Title: Indian Journal of Nutrition - Year 2018, Vol 5, Issue 1
Abstract
The study was done on optimization of oat cake rusk formulation using Response Surface Methodology (RSM). Different formulation level such as Oat Concentration, Time and Temperature were optimized using face centered central composite design in software Design Expert 9. The oat percentage was varied from 0 to 20, temperature from 170 °C to 190 °C and time from 30 min to 50 min. The incorporation of oat makes cake rusk rich in fiber content 2.14g/100g. Cake rusk of good technological quality and with a good level of acceptance was obtained in containing 10% oat flour baked at 180 °C for 30 min. The nutritional content like Protein 6.21g/100g was found to be increased from controlled sample, ash content 2.23g/100g due to high mineral content in oats found to be increased, fat 16.65g/100g due to more fat affinity in oats got increased and nitrogen free extract 69.7g/100g ultimately affected due to increase in other above factors.
Authors and Affiliations
Priyanka Shukla
Keywords
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