Food Science Research Journal

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Textural Properties of Functional Rabri Enriched With Sapota Pulp by Response Surface Methodology


Affiliations
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi (U.P.), India
2 Banaras Hindu University, Varanasi (U.P.), India
3 Department of Animal Husbandry and Dairying, College of Agriculture, Badnapur, Jalna (M.S.), India
     

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The study was conducted to evaluate textural properties of functional Rabri enriched with sapota pulp by response surface methodology. Twenty different runs according to the CCRD were used to study the textural parameters of sapota pulp enriched functional Rabri, to study textual parameters for the sapota pulp enriched functional Rabri comprising of sapota pulp (3.5-8.5%), sugar (3-5%) and milk fat (4-6%). There were four textural parameters (Firmness, Textural consistency, Cohesiveness and Index of viscosity) of Rabri positively enhanced by incorporation of sapota pulp .The optimum processing conditions were experimentally verified and proven to be adequately reproducible with gross efficiency of 68.3%.

Keywords

Central Composite Rotatable Design, Rabri, Response Surface Methodology, Sapota Pulp.
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  • Textural Properties of Functional Rabri Enriched With Sapota Pulp by Response Surface Methodology

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Authors

Nitesh Kumar
Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi (U.P.), India
Dinesh Chandra Rai
Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi (U.P.), India
Vishal Kumar Jain
Banaras Hindu University, Varanasi (U.P.), India
Balasaheb C. Andhare
Department of Animal Husbandry and Dairying, College of Agriculture, Badnapur, Jalna (M.S.), India

Abstract


The study was conducted to evaluate textural properties of functional Rabri enriched with sapota pulp by response surface methodology. Twenty different runs according to the CCRD were used to study the textural parameters of sapota pulp enriched functional Rabri, to study textual parameters for the sapota pulp enriched functional Rabri comprising of sapota pulp (3.5-8.5%), sugar (3-5%) and milk fat (4-6%). There were four textural parameters (Firmness, Textural consistency, Cohesiveness and Index of viscosity) of Rabri positively enhanced by incorporation of sapota pulp .The optimum processing conditions were experimentally verified and proven to be adequately reproducible with gross efficiency of 68.3%.

Keywords


Central Composite Rotatable Design, Rabri, Response Surface Methodology, Sapota Pulp.

References