Optimization of Ingredients Level in Low Calorie-High Protein Papaya Fruit Bar using Response Surface Methodology

N. Kulshrestha², Yogesh Kumar Jha^1* and Shemelis Admassu²

¹Food Process Engineering Graduate Program, Department of Chemical Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia

²Department of Food Science & Technology, G.B.Pant University of Agriculture & Technology, Pantnagar�??263145 Uttarakhand, India