Application of taguchi method in optimization of process factors of ready to eat peanut (Arachis hypogaea) Chutney

Chandrasekar V., . and Kannan K., . and Priyavarshini R., . and Gayathri R., . Application of taguchi method in optimization of process factors of ready to eat peanut (Arachis hypogaea) Chutney. pp. 510-516. ISSN 22317546

Taguchi orthogonal array method was used to optimize the process factors for developing ready to eat peanut chutney. Different treatments were obtained by L4 (23) of Taguchi orthogonal array and prepared ready to eat peanut chutney was stored according to treatments. Signal to noise ratio is the statistic of Taguchi orthogonal array and it was calculated. Quality parameters such as free fatty acid peroxide value and total phenolic content were estimated after 40th day. Free fatty acid peroxide value and total phenolic content were varied between 0.44 to 0.23 of oleic acid 28.7 to 51.5 meq/ kg and 1.76 to 4.7 mg/g respectively. Treatments were analyzed and process factors were optimized based on the quality parameters. Optimized the treatment was treatment 3 i.e. A2 vinegar percentage (10) B1 packaging material (Glass bottle) and C2 storage condition (Refrigeration temperature 52oC). Optimized treatment was confirmed with experimental results.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(10).pdf

Abstract

Taguchi orthogonal array method was used to optimize the process factors for developing ready to eat peanut chutney. Different treatments were obtained by L4 (23) of Taguchi orthogonal array and prepared ready to eat peanut chutney was stored according to treatments. Signal to noise ratio is the statistic of Taguchi orthogonal array and it was calculated. Quality parameters such as free fatty acid peroxide value and total phenolic content were estimated after 40th day. Free fatty acid peroxide value and total phenolic content were varied between 0.44 to 0.23 of oleic acid 28.7 to 51.5 meq/ kg and 1.76 to 4.7 mg/g respectively. Treatments were analyzed and process factors were optimized based on the quality parameters. Optimized the treatment was treatment 3 i.e. A2 vinegar percentage (10) B1 packaging material (Glass bottle) and C2 storage condition (Refrigeration temperature 52oC). Optimized treatment was confirmed with experimental results.

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Item Type:	Article
AGROVOC Term:	Peanuts
AGROVOC Term:	Arachis hypogaea
AGROVOC Term:	Ready meals
AGROVOC Term:	Optimization methods
AGROVOC Term:	Quality assurance
AGROVOC Term:	Free fatty acids
AGROVOC Term:	Peroxides
AGROVOC Term:	Phenolic content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22056

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