Optimization and Development of Gluten-free Noodles from Foxtail Millet using Response Surface Methodology

Sinthiya.R, Assistant Professor, Department of Food Technology, Bannari Amman Institute of Technology, Sathyamangalam, Tamil Nadu, India.
Manuscript received on November 15, 2019. | Revised Manuscript received on 20 November, 2019. | Manuscript published on December 10, 2019. | PP: 2863-2869 | Volume-9 Issue-2, December 2019. | Retrieval Number: B6464129219/2019©BEIESP | DOI: 10.35940/ijitee.B6464.129219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: The current study is being conducted to optimize the use of Composite flours of Wheat and Foxtail millet, Guar gum through Response Surface Methodology (RSM) to pro duce gluten-free millet noodles. For the current research, the base materials such as wheat flour (40-80 g), Foxtail millet flour (20-60g) and Guar gum (0.50-1.00 g) assumed as independent variables which are optimized after performing RSM .The following responses are predicted for Gluten content, Glycemic index, cooking loss, cooking time and Sensory traits. 17 Exceptional combinations are generated within the experimen tal design and are analyzed in order to know the influence of inde pendent variables on responses.The values of processed raw mate rials such as wheat flour, foxtail millet flour and guar gum are re spectively obtained as 60 g, 40 g and 0.75 g. The Gluten content, Glycemic index, cooking loss, Cooking time and sensory characteristics are found 14 g, 49 index, 10 min, 12.6 % and 5, respectively. 
Keywords:  Foxtail Millet flour, Wheat flour, Gluten-free, RSM, Optimisation
Scope of the Article: Emulation and Simulation Methodologies for IoT