Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Process Optimization for Development of Bael Enriched Shrikhand


Affiliations
1 Centre of Food Science and Technology, Banaras Hindu University, Varanasi (U.P.), India
2 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi (U.P.), India
3 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), India
     

   Subscribe/Renew Journal


The present study was undertaken for the development of bael enriched Shrikhand (BES). Response surface methodology (RSM) was used for the optimization of the process. Thirteen runs were performed with variables as bael pulp powder (BPP) and powdered sugar in ranges between 5-15 per cent and 25-35 per cent, respectively. The analysis was based over the effect on the responses such as colour, flavour, sweetness, body and texture and overall acceptability (OAA) scores. Optimized result was obtained with 15 per cent bael pulp powder and 25 per cent powdered sugar showing greater impacts on colour (8.29), flavour (8.52), sweetness (7.98), body and texture (8.14) and OAA (8.34). The desirability of the optimum condition was 0.89. The optimized product (BES) promises for nutritional advancement and positive health benefits.

Keywords

Bael, Response Surface Methodology, Colour, Sweetness.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Arnous, A., Makris, D.P. and Kefalas, P. (2001). Effect of principal polyphenol components in relation to antioxidant characteristics of aged red wines. J. Agric.Food Chem., 49 (12) : 5736-5742.

  • Baliga, S.M., Bhatt, P.H., Joseph, N. and Fazal, F. (2011). Phytochemistry and medicinal uses of the bael fruit (Aegle marmelos Correa): A concise review. Food Res. Internat., 44 : 1768-1775.

  • Das, B. and Das, R. (1995). Medicinal properties and chemical constituents of Aegle marmelos Correa. Indian Drugs, 32 : 93-99.

  • Giusti, M.M. and Wrolstad, R.E. (2001). Characterization and measurement of anthocyanins by UV-visible spectroscopy, Handbook of food analytical chemistry: Pigments, colourants, favours, texture and bioactive food components pp. 19–31, John Wiley & Sons Inc., NEW JERSEY, U.S.A.

  • Khuri, I.A. and Cornell, A.J. (1987).Response surfaces: designs and analyses, New York, DOI: 10.1002/qre.4680060115.

  • Klaypradit, W. and Huang, Y.W. (2008). Fish oil encapsulation with chitosan using ultrasonic atomizer, LWT - Food Sci. Technol., 41 : 1133-1139.

  • Lambole, V.B., Murti, K., Kumar, U., Sandipkumar, P.B. and Gajera, V. (2010). Phytopharmacological properties of Aegle marmelose as a potent medicinal tree: An overview. Internat. J. Pharm. Sci. Rev. Res., 5 : 67–72.

  • Maity, P., Hansda, D., Bandyopadhyay, U. and Mishra, D.K. (2009). Biological activities of crude extracts and chemical constituents of bael, Aegle marmelos (L.) Corr. Indian J. Exp. Biol., 47 : 849-861.

  • Parichha, S. (2004). Bael (Aegle marmelos) nature’s most natural medicinal fruit. Orissa Rev.,41: 16-17.

  • Parmar, C. and Kaushal, M.K. (1982).Wild fruits of the subHimalayan region. Kalyani Publishers, NEW DELHI, INDIA.

  • Pisecky, J. (1985). Standards, specifications and test methods for dry milk products: Concentration and Drying of Foods, Elsevier Science Publishing Co, DELHI, INDIA.

  • Roy, S.K. and Khurdiya, D.S. (1995). Other subtropical fruit. In : D. K. Salunkhe, and S. S. Kadam (Eds.),Hand book of fruit science and technology: production, composition, storage and processing. Marcel Dekker, NEW YORK, U.S.A.

  • Sharma, P.C., Bhatia, V., Bansal, N. and Sharma, A. (2007). A review on bael tree. Nat. Prod. Radiance, 6 : 171-178.

  • Suvimol, C. and Pranee, A. (2008). Bioactive compounds and volatile compounds of Thai bael fruit [Aegle marmelos (L.) Correa] as a valuable source for functional food ingredients. Internat. Food Res. J., 15 : 45-63.

  • Venkatesan, D., Karrunakarn, C.M., Selva, S.K. and Palani, P.T.S. (2009). Identification of phytochemical constituents of Aegle marmelos responsible for antimicrobial activity against selected pathogenic organisms. Ethnobotanical Leaflets, 13 : 1362-1372.


Abstract Views: 301

PDF Views: 0




  • Process Optimization for Development of Bael Enriched Shrikhand

Abstract Views: 301  |  PDF Views: 0

Authors

Paras Porwal
Centre of Food Science and Technology, Banaras Hindu University, Varanasi (U.P.), India
Rajendra Kumar Pandey
Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi (U.P.), India
Balasaheb Andhare
Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi (U.P.), India
Smita Singh
Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), India
Reeta
Centre of Food Science and Technology, Banaras Hindu University, Varanasi (U.P.), India

Abstract


The present study was undertaken for the development of bael enriched Shrikhand (BES). Response surface methodology (RSM) was used for the optimization of the process. Thirteen runs were performed with variables as bael pulp powder (BPP) and powdered sugar in ranges between 5-15 per cent and 25-35 per cent, respectively. The analysis was based over the effect on the responses such as colour, flavour, sweetness, body and texture and overall acceptability (OAA) scores. Optimized result was obtained with 15 per cent bael pulp powder and 25 per cent powdered sugar showing greater impacts on colour (8.29), flavour (8.52), sweetness (7.98), body and texture (8.14) and OAA (8.34). The desirability of the optimum condition was 0.89. The optimized product (BES) promises for nutritional advancement and positive health benefits.

Keywords


Bael, Response Surface Methodology, Colour, Sweetness.

References