OPTIMIZATION OF VEGETABLE AND FRUIT BASED OATMEAL BAR PRODUCTION WITH RESPONSE SURFACE METHODOLOGY AND MODELLING OF DRYING PROCESS

This study formulated vegetable (celery, cauliflower, brussel sprout) and fruit (apple, orange, date) oat bars, optimized production conditions using the response surface methodology (RSM), and identified the most suitable drying model. Nuts, cinnamon, and chestnut flour were incorporated to enhance texture and flavor. The Box-Behnken design evaluated drying temperature (65-95 °C), final moisture content (25-35%), and bar thickness (0.5-1 cm) concerning drying time, hardness, and sensory acceptability. The optimal conditions were determined as 95 °C drying temperature, 33.96% moisture content, and 1.06 cm thickness. Effective diffusivity values ranged from 3.04 × 10⁻¹⁰ to 7.00 × 10⁻¹⁰ m²/s, with Page and Modified Page models identified as the best fit. This study presents a functional and healthy snack alternative, particularly for individuals with difficulty consuming vegetables.