Grey wolf optimization for sensory-driven fortification of biscuits with moringa leaf and jackfruit seed powders:...

This study aimed to optimize the process parameters for developing nutritionally enriched biscuits incorporating Moringa oleifera leaf powder (MOLP) and Artocarpus heterophyllus (jackfruit) seed powder using Response Surface Methodology (RSM).

A Box-Behnken design was employed to evaluate the effects of MOLP percentage (10-30%), baking temperature (170-200°C), and baking time (10-14 min) on six critical responses: spread ratio, colour index, hardness, water activity, baking weight loss, and overall sensory acceptability. In addition to RSM-based numerical optimisation, the Grey Wolf Optimisation (GWO) algorithm was used to further optimise the polynomial models generated by RSM, enabling a robust metaheuristic search for global optima and enhancing the reliability of the optimised process conditions.

Numerical optimization yielded an ideal formulation comprising 10% MOLP, 30% jackfruit seed powder, a baking temperature of 193.68°C, and a baking time of 13.97 minutes. The optimized biscuit exhibited a spread ratio of 6.22, colour index of 161.68, hardness of 2500.58 g, water activity of 0.66, baking weight loss of 7.23%, and overall acceptability score of 7.95, with a desirability of 0.828.

Validation trials showed strong agreement between predicted and experimental values for most responses (p > 0.05), confirming the model's reliability. These findings demonstrate the potential of underutilized plant ingredients to improve biscuit nutrition while maintaining sensory quality, supporting their use in functional food development.