Optimizing the preparation of seaweed-based edible cones with response surface methodology

In the present study, we have prepared seaweed-based nutritious edible cones through per cent optimization of composite flour level using Box-Behnken design for response surface methodology. The three independent variables of the statistical design were pearl millet, wheat and seaweed powder from Ulva lactuca and Gracilaria edulis, and overall acceptability (OAA) and retention time (RT) were considered responses. A second-order quadratic polynomial equation was applied to the dataset of all responses to make predictions. U. lactuca-incorporated cones showed that the overall desirability function fits with the quadratic model at 99.77% significance level at a combination of 27.75% for pearl millet, 7.38% of wheat and 0.986% for U. lactuca with a predicted OAA of 8.2 and RT of 23.93 min, whereas in G. edulis cone, at 99.34% level of significance, the point prediction was at 27.94%, 7.95% and 1.006% for pearl millet, wheat and G. edulis with a predicted OAA of 8.331 and RT of 24.6 min.