Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology
Ashish Dixit, Harsh Bhayani, Rajnik Hirpara, Krina Vala, Manoj Kumar Jaipal & Ramesh V. · European Journal of Nutrition & Food Safety · 2024
RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar respon...
Open access
Research Article
10.9734/ejnfs/2024/v16i81498