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

Table 2

Nutritional composition of optimized macaroni.

Sample	Moisture (%)	Protein (%)	Fibre (%)	Fat (%)	Ash (%)	Carbohydrate (%)	value
Control	4.98 ± 0.11	8.12 ± 0.11	1.81 ± 0.11	1.21 ± 0.11	1.27 ± 0.11	82.61 ± 0.11	0.5
Optimized sample	5.06 ± 0.11	9.7 ± 0.13	2.7 ± 0.018	1.33 ± 0.15	1.42 ± 0.02	79.79 ± 4.54