Response Surface Methodology and Textural Profile Analysis for Optimization of Fruit Peel-Based Extruded Snack (Elbow Macaroni)

<div>Three-dimensional (3D) surface plot indicating cumulative effects of the independent variables (<i>A</i> = semolina, <i>B</i> = FPB, and <i>C</i> = finger millet) on the response variables, viz, sensory parameters such as texture (a), colour and appearance (b), and overall acceptability (c) of fruit peel macaroni.</div>

Journal of Food Quality

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Figure 1

Figure 1: Response Surface Methodology and Textural Profile Analysis for Optimization of Fruit Peel-Based Extruded Snack (Elbow Macaroni) 