Optimization of Process Parameters for Producing RTE Puffed Groundnut (Kharmure)

Abstract:

The development of puffed groundnuts was achieved through a High Temperature Short Time (HTST) principle. The investigation into the puffing process focused on how specific parameters namely, Soaking time (ST), Surface drying time (SDT), and Puffing temperature (PT) affect the quality of the final product. Experiments were structured using the Box Behnken Design (BBD) to facilitate this analysis. Through response surface methodology (RSM), both linear and quadratic models were developed to explore the interactions between these parameters and the resulting responses, which included Puffing Yield (PY), Expansion ratio (ER), Crispness (Cr), Hardness (Hd), and colour L-value The optimal conditions for achieving superior product quality were identified as a puffing temperature of 250 °C, a soaking time of 45 minutes, and a surface drying time of 4 hours. Under these conditions, the puffing yield reached 97.23%, the expansion ratio was 1.29, crispness was measured at 22 peaks, hardness was 69 N, and the colour L- value was 50.23.