Optimization of green gram pumpkin peda by response surface methodology

Abstract

The study was aimed to develop a process to manufacture peda using green gram flour and pumpkin pulp. Optimization of the manufacturing parameters was carried out by using Response Surface Methodology (RSM) with central composite rotatable design (CCRD) using three independent variables viz. green gram flour, pumpkin pulp and sugar percentage on milk weight basis and the responses are measured in terms of sensory attributes like flavor, color and appearance, body and texture, sweetness and overall acceptability. The suggested solution with 93 percent desirability from RSM analysis was 2.537% green gram flour, 10.319% pumpkin pulp and 8.512% sugar taken on the milk weight basis. The interaction effect of green gram flour and pumpkin pulp showed positive effect towards overall acceptability scores.