Sky Journal of Food Science Vol. 5(6), pp. 050-054, December, 2016, Available online

©2016 Sky Journals


Full Length Research Paper

Response surface modeling and optimization of effects of process variables combinations on sensory properties of roasted African breadfruits  

Umezuruike A. C. and Nwabueze T. U.


Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria.


*Corresponding author. E-mail:


Accepted 25 November, 2016



African breadfruits (Treculia africana) were roasted at different designed roasting temperatures, roasting time and feed quantity, process variable combinations using response surface methodology complemented with Central Composite Rotable Design (CCRD), delulled and evaluated for appearance, crispness, taste, aroma and overall acceptability using a nine point hedonic scale. Results were modeled using second order regression and optimization of values calculated with Minitab statistical software. Different process variable conditions influenced the sensory indices of roasted seeds at all regressional models adequately described the data. There were significant (P < 0.05) differences in the effect of treatment variables on sensory properties of roasted samples. Roasting temperature and roasting time were identified as critical variables with significant (P < 0.05) linear and squared effects on sensory attributes of African breadfruit seed snacks. All regressional models adequately described the data. The optimum setting of 166.45°C roasting temperature 42.12min, roasting time and 549.27 g feed quantity was identified for peak sensory properties whose mean values were higher than minimum acceptable score of 5. The optimum locum of process setting can be easily and successfully applied by local processors with its attendant benefits.


Key words: African breadfruits, process variables, optimization, response surface and sensory properties.


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