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Porwal, Paras
- Process Optimization for Development of Bael Enriched Shrikhand
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Authors
Affiliations
1 Centre of Food Science and Technology, Banaras Hindu University, Varanasi (U.P.), IN
2 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi (U.P.), IN
3 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
1 Centre of Food Science and Technology, Banaras Hindu University, Varanasi (U.P.), IN
2 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi (U.P.), IN
3 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 239-244Abstract
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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