Different groups of consumers prefer different sensory attributes of gari. Therefore it is difficult to produce one stock of the product for all sectors of the market. Fermentation time (h), frying temperature (°C) and resident time (min.) and their interaction effect on quality attributes of gari; swelling capacity, texture, colour, taste and acceptability of gari was investigated. Optimization analysis showed that the optimum quality for all the parameters; 3.51, 3.83, 4.14, 4.70 and 4.70 of swelling capacity, texture, colour, taste and acceptability, respectively were obtained with the fermentation temperature of 12 h, frying temperature of 95°C and resident time of 34.64 h. Other runs in the design were also accepted by some members of the taste panel. The design provides various experimental runs for the production of gari with varying quality attributes to suit the traditional varying market preference.
Key words: Optimization, response surface methodology, CCD.
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