Optimization of composition for preparation of edible cutlery using response surface methodology (RSM)

摘要

The objective of the study was to prepare nutritious edible cutlery using the composite flour such as wheat flour, pearl millet and barnyard millet and optimize the composition based on water absorption characteristics at various temperatures like room temperature (29°C), cold temperature (10°C) and hot temperature (50°C) using Box Behnken design under Response Surface Methodology (RSM). Levels of independent variable such as wheat flour, pearl millet and barnyard millet flour have been varied from 0-40 %, 0-50 % and 0-50% respectively. Data obtained from the experimental analysis was analyzed using pareto analysis of variance and it was fitted with second order polynomial equation. Composition was optimized using Derringer's desired function methodology based on both individual and combination of all responses, optimum composition was found to be at 50.12 % wheat flour, 26.18 % barnyard and 0% of pearl millet flour under this composition water absorption was 49.76 %, 35.93 % and 41.09 % for 10 °C, 29 °C, 50 °C respectively. The optimized sample had the nutritional value of 83.68 g/100g of carbohydrate, 2.36 g/100g of total fat and 5.67 g/100g of protein. It was biodegraded within 5 days and this kind of product was replaces plastic cutlery.