Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology

The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed effects different concentrations banana puree, flour and potato starch on characteristics inulin, dietary fiber, protein, potassium as well hardness using response surface methodology. total, 14 experimental models were generated a simplex lattice design. Results demonstrated quadratic model appeared to be best fitting assessing fiber bars; meanwhile, linear was found protein response, special cubic fitted inulin response. optimization process suggested prepared 20% 20.50% 9.50% solution combination variables, with desirability value 0.923.