Modeling the effects of Persian gum and carrot pomace powder addition on visual features of donut using response surface methodology

In the present study, the effects of addition of Persian gum (PG) and carrot pomace powder (CPP) on formulation of donut were investigated in order to obtain a low-fat dietary fiber-enriched product with desired sensory and appearance properties. Response surface methodology (RSM) with a 5-level-3-factor central composite rotatable design (CCRD) was employed, where the independent variables were PG (01.5%), CPP (0-15%) and water (38-53%) while the dependent variables were surface texture properties, crust color values, crumb grain features and sensory characteristics of donut. Results showed that the roughness of the donuts surface increased by addition of CPP into formulation (p