Application of taguchi method in optimization of process factors of ready to eat peanut (Arachis hypogaea) Chutney
2015
Chandrasekar, V. | Kannan, K. | Priyavarshini, R. | Gayathri, R.
Taguchi orthogonal array method was used to optimize the process factors for developing ready to eat peanut chutney. Different treatments were obtained by L4 (23) of Taguchi orthogonal array and prepared ready to eat peanut chutney was stored according to treatments. Signal to noise ratio is the statistic of Taguchi orthogonal array and it was calculated. Quality parameters such as free fatty acid, peroxide value and total phenolic content were estimated after 40th day. Free fatty acid, peroxide value and total phenolic content were varied between 0.44 to 0.23 % of oleic acid, 28.7 to 51.5 meq/ kg and 1.76 to 4.7 mg/g, respectively. Treatments were analyzed and process factors were optimized based on the quality parameters. Optimized the treatment was treatment 3 i.e. A2 vinegar percentage (10%), B1 packaging material (Glass bottle) and C2 storage condition (Refrigeration temperature, 5±2oC). Optimized treatment was confirmed with experimental results.
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