Application of response surface methodology in the development of omega 3 rich snack food

In the present investigation attempts have been made to develop roasted linseed powder and analyzing its physiochemical properties and proximate composition and to optimize bengal gram flour, roasted linseed powder and gingelly seed powder with other ingredients using Response Surface Methodology (RSM) for acceptable omega 3 rich savory snack (Omapodi) preparation by considering carbohydrate, protein, omega 3 fatty acids and overall acceptability as a response variables. Results revealed that, Response Surface Methodology (RSM) was applied for optimization, the multiple regression was used to get optimum levels and it was found that desirable values of carbohydrate (69.78g), protein (16.35g), omega 3 fatty acids (7.77mg) and overall acceptability (8.93) was obtained for the corresponding optimum quantity of 64g of bengal gram flour 20g roasted linseed powder and 10g gingelly seed powder.