Food Science Research Journal

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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
     

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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.
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  • Process Optimization for Development of Bael Enriched Shrikhand

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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