A Study on the Optimization of Manufacturing Conditions for Lotus Root Dry Chips Using Response Surface Methodology

• DOI: 10.17495/easdl.2022.6.32.3.159
• Publication Date: 2022-07-11T01:06:55Z
• Authors: Ae-Sol Hwang; Chae-Won Jeon; Su-Min Kim; Ji-Eun Lee; Jeong-Ok Rho
• Keywords: Chewiness; Sweetness; Central composite design

This study examined the optimal manufacturing conditions, namely thickness and drying time for preparation of lotus root dry chips using air fryers. The was based on central composite response surface methodology (RSM) design. Accordingly, were set as independent variables. experimental data physicochemical sensory evaluation fitted to various models. Among responses, sugar content (p＜0.05), salt b-value properties color flavor sweetness hardness (p＜0.01), chewiness overall acceptability (p＜0.01) showed significant correlations with time. From these results, formulation calculated by applying numerical graphical methods, determined be a 4 mm, 5.7 min. We believe made fryers above parameters have potential become healthy product meeting consumer preferences snacks.