International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:10, October, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 2628-2633

Process Optimization of Aonla Jam Using Response Surface Methodology
Parveen Kumari and B.S. Khatkar*
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001, India
*Corresponding author

Response surface methodology tool was used to assess ingredient interaction and model taking into account their respective responses for preparing aonla jam. Model capable of predicting the quality of aonla products were derived. Jam was prepared using aonla pulp, sugar and citric acid and response observed were gel strength, rupture force, adhesiveness and overall acceptability. The F-values for models of gel strength, rupture force, adhesiveness and overall acceptability (209.29, 49.85, 55.58 and 76.18 respectively) was observed to be highly significant (p<0.001) while the lack of fit was non-significant for all models event at 95% level.

Keywords: Aonla, Sugar, Response, Model, Adhesiveness, Significant

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How to cite this article:

Parveen Kumari and Khatkar, B.S. 2018. Process Optimization of Aonla Jam Using Response Surface Methodology.Int.J.Curr.Microbiol.App.Sci. 7(10): 2628-2633. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.