Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization

Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization

Optimization of ingredient levels in red dragon fruit bar was conducted using response surface methodology (RSM). The central composite design (CCD) was used to establish the formula based on two independent variables, including levels of passion fruit and pectin. Total titratable acidity (TTA), asc...

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Bibliographic Details
Main Authors: Tran Tieu Yen, Tran Hong Quan, Huynh Thi Hong Nhung, Giap Pham Ngoc Tram, Supatra Karnjanapratum, Soottawat Benjakul
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Fruit bar
Optimization
Response surface methodology
Red dragon fruit
Passion fruit
Pectin
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222001330

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http://www.sciencedirect.com/science/article/pii/S2772502222001330

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