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

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)

GD24109-OPTIMIZATION OF VEGETABLE AND FRUIT BASED OATMEAL BAR PRODUCTION WITH SURFACE RESPONSE METHODOLOGY AND MODELLING OF DRYING PROCESS

Abstract

The aim of this study is to formulize the recipe of optimize the production of vegetable (celery, cauliflower and Brussel sprout) and fruit (apple, orange and date) based oat bar by surface response methodology and to determine the most suitable mathematical model for the drying process. Nuts (hazelnut and walnut), cinnamon and chestnut flour were also used in the formulation of the bars to improve their texture and taste. Drying air temperature (65-95 °C), moisture content of the final product (25-35%) and bar thickness (0.5-1 mm) were determined as the main variables for the Box-Behnken experimental design. The effects of those variables on drying time, hardness and overall sensory acceptability of the bars were evaluated. Based on the evaluation of the responses, 95 °C, 33.96% and 1.06 cm were obtained as optimum drying temperature, moisture content and bar thickness of the final product, respectively. It was determined that the effective diffusivity values of the bars varied between 3.04 × 10⁻¹⁰ and 7.00 × 10⁻¹⁰ m²/s. The most suitable models to represent the drying behavior of the bars were determined as Page and Modified Page. As a result of this study, an alternative functional bar production method and formulation that is suitable for consumption as a healthy snack and has high sensory acceptance especially for consumers having difficulty in consuming vegetables has been successfully optimized.

Keywords

• Healthy snack; functional food
• response surface methodology (RSM); thin layer drying modelling
• texture
• sensory profile; Principal Component Analysis (PCA)

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