Process optimization for manufacture of pearl millet-based dairy dessert by using response surface methodology (RSM)
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- 作者：Alok Jha (1)
Abhishek Dutt Tripathi (2)
Tanweer Alam (1)
Rajendra Yadav (1) - 关键词：Pearl millet ; Response surface methodology ; Dairy dessert
- 刊名：Journal of Food Science and Technology
- 出版年：2013
- 出版时间：April 2013
- 年：2013
- 卷：50
- 期：2
- 页码：367-373
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Abhishek Dutt Tripathi (2)
Tanweer Alam (1)
Rajendra Yadav (1)
1. Department of A. H. & Dairying, Banaras Hindu University, Varanasi, 221 005, India
2. Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005, India - ISSN：0975-8402
文摘
Kheer, a cereal based dessert containing rice, milk and sugar as major ingredients, is very popular in India and South East Asian countries. A process for manufacturing a dairy dessert based on pearl millet and milk as main ingredients was optimized. During the investigation, the effect of different levels of dairy whitener and pearl millet, and temperature was studied by employing a 3 factor central composite rotatable design version 7.1.6. The best formulation with 18.49% dairy whitener and 6.0% pearl millet and a process temperature of 87.5?°C yielded 46.76% of the product on the basis of the dairy whitener used. This formulation was found to be most appropriate for manufacture of pearl millet-based kheer with predicted scores of 7.62, 7.05, 7.32, 6.97, 6.95 and 7.29 for grain to liquid ratio, consistency, sweetness, grain texture, flavour and overall acceptability respectively.