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Related Experiment Video

Updated: Feb 2, 2026

Evaluation of the Storage Stability of Extracellular Vesicles
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Development and storage stability of buckwheat chips using response surface methodology (RSM).

Charu Goel1, Anil Dutt Semwal1, Padmashree Ananthan1

  • 1Grain Science and Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organisation (DRDO), Ministry of Defence (MOD), Govt. of India, Siddartha Nagar, Mysore, Karnataka 570011 India.

Journal of Food Science and Technology
|November 29, 2018
PubMed
Summary

Optimized processing conditions for buckwheat chips, including potato level, frying temperature, and time, resulted in maximum overall acceptability. These buckwheat chips demonstrated stability for up to six months when packaged appropriately.

Keywords:
Buckwheat chipsFrying temperatureFrying timePotato levelRSMStorage stability

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Area of Science:

  • Food Science and Technology
  • Agricultural Engineering
  • Product Development

Background:

  • Buckwheat is a nutritious pseudocereal with potential for novel food product development.
  • Optimizing processing parameters is crucial for achieving desirable quality attributes in snack foods like chips.
  • Existing snack options often lack diverse ingredients and nutritional profiles.

Purpose of the Study:

  • To optimize processing conditions for developing high-quality buckwheat-based chips.
  • To evaluate the impact of potato level, frying temperature, and frying time on chip quality.
  • To determine the shelf-life and stability of packaged buckwheat chips.

Main Methods:

  • Response Surface Methodology (RSM) was employed to optimize processing variables.
  • Key quality indices including moisture content, oil uptake, color, hardness, and overall acceptability were measured.
  • Polynomial regression models were fitted to analyze the effects of processing parameters and their interactions.

Main Results:

  • Optimal processing conditions identified as 30% potato level, 169°C frying temperature, and 51s frying time, yielding maximum overall acceptability (8.36).
  • Significant effects of processing variables and their interactions on moisture content, oil uptake, color, hardness, and overall acceptability were observed.
  • A water activity (aw) of 0.33 was determined for maximum chip stability.

Conclusions:

  • The study successfully established optimal processing conditions for producing acceptable buckwheat chips.
  • Buckwheat chips exhibited good stability, remaining acceptable for up to 6 months under ambient conditions and varying refrigerated conditions depending on packaging.
  • The findings support the commercial viability of buckwheat-based chips as a nutritious snack alternative.