DEVELOPING EMPIRICAL RELATIONSHIPS TO PREDICT BREAKING TRENGTH OF MODIFIED CASSAVA-KODO MILLET BASED LOW GLYCEMIC FUNCTIONAL NOODLES USING DESIGNED EXPERIMENTAL APPROACH

Keywords

low glycemic functional pasta, kodo millet flour, modified cassava starch, response surface methodology, empirical relationship, breaking strength prediction

Abstract

Low glycemic functional pasta products are gaining importance in the present scenario.Dietary modification is an established means of risk reduction of non-infectious diseases. Millets are important crops in semi- arid and tropical regions of the world due to their resistance to pests and diseases, short growing season, and productivity under hardy and drought conditions when major cereals cannot be relied upon to provide sustainable yields and are highly nutritious, non-glutinous and not acid forming foods. Response surface methodology (RSM) is an effective statistical technique which has been widely used to optimize processes or formulations with minimal experimental trials when many factors and their interactions may be involved. In this investigation, an attempt has been made to develop an empirical relationship to predict breaking strength of composite functional pasta. From our results, it was concluded that wheat dominates the breaking strength of the formulated pasta followed by kodo millet flour and modified cassava starch