Optimization of levels of ingredients and drying air temperature in development of dehydrated carrot halwa using response surface methodology

Experiments were conducted to develop dehydrated carrot halwa and study the effect of milk to carrot ratio, sugar, sodium metabisulphite, and temperature on the quality of dehydrated halwa. Central composite rotatable design was used at five levels of independent variables. The results show that the rehydration ratio decreased with an increase in milk to carrot ratio, sugar and sodium metabisulphite whereas, it increased with an increase in temperature. All these variables decreased the sensory responses namely, appearance, texture, flavour and overall acceptability at quadratic level. The interaction between milk to carrot ratio with sugar, sodium metabisuiphite and temperature, however, increased sensory responses. Sodium metabisulphite and temperature interaction also increased all the responses significantly. Based on individual and compromise optimization and canonical analysis, optimum conditions recommended were: milk to carrot ratio of 2, sugar 225 g/kg of carrot shred, 255 ppm sodium metabisulphite and drying air temperature of 71°C.