International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:7, July, 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(7): 1910-1920

Optimization of Blending Apple (Malus × domestica) Bars using Response Surface Methodology
Manpreet Kaur3*, Naveet Kaushal1, Ajay Singh2 and Namneet Kaur2
1Department of Agriculture, 2Department of Food Technology, 3Department of Agriculture, Mata Gujri College, Fatehgarh Sahib, India
*Corresponding author

Firm ripe apple fruits mature and healthy red delicious apple variety was bought from the local market used for the study. Apple contains higher antioxidant compounds. It has the potential to be used as a healthy food. For the optimization of apple bar by response surface methodology, the experiments were conducted according to Central Composite Rotatable Design (CCRD) with three variables at five levels. The low and high levels of the variables were 7 and 10% invert syrup, 1000 and 1600 W temperature, 0.3 and 0.6% pectin, respectively. Out of twenty treatments, the best treatment with desirability one having invert syrup (7%), pectin(6%), temperature(1600W).

Keywords: Optimization, Apple, Response surface methodology, Invert syrup, Pectin, Citric acid

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How to cite this article:

Manpreet Kaur, Naveet Kaushal, Ajay Singh and Namneet Kaur. 2018. Optimization of Blending Apple (Malus × domestica) Bars using Response Surface Methodology.Int.J.Curr.Microbiol.App.Sci. 7(7): 1910-1920. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.