OPTIMIZATION OF VEGETABLE AND FRUIT BASED OATMEAL BAR PRODUCTION WITH RESPONSE SURFACE METHODOLOGY AND MODELLING OF DRYING PROCESS

Authors : Büşra Acoğlu Çelik, Senanur Durgut Malçok, Perihan Yolcı Ömeroğlu, Canan Ece Tamer

Pages : 284-316

Doi:10.15237/gida.GD24109

View : 91 | Download : 116

Publication Date : 2025-04-14

Article Type : Research Paper

Abstract :This study formulated vegetable (celery, cauliflower, brussel sprout) and fruit (apple, orange, date) oat bars, optimized production conditions using the response surface methodology (RSM), and identified the most suitable drying model. Nuts, cinnamon, and chestnut flour were incorporated to enhance texture and flavor. The Box-Behnken design evaluated drying temperature (65-95 °C), final moisture content (25-35%), and bar thickness (0.5-1 cm) concerning drying time, hardness, and sensory acceptability. The optimal conditions were determined as 95 °C drying temperature, 33.96% moisture content, and 1.06 cm thickness. Effective diffusivity values ranged from 3.04 × 10⁻¹⁰ to 7.00 × 10⁻¹⁰ m²/s, with Page and Modified Page models identified as the best fit. This study presents a functional and healthy snack alternative, particularly for individuals with difficulty consuming vegetables.
Keywords : Sağlıklı atıştırmalık, fonksiyonel gıda, yanıt yüzey yöntemi (RSM), ince tabaka kurutma modelleme, tekstür, duyusal profil, temel bileşen analizi (PCA)

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