Open AccessModelling and optimization of process parameters for production of desiccated Chhana-murki (Indian cottage cheese-based dessert)
Author(s) -
Shalini Arora,
Harsh Gurditta,
A. A. Patel,
Upasana Yadav,
Richa Singh,
. Rekha
Publication year - 2021
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04920-6
Subject(s) - sweetness , mathematics , food science , water activity , response surface methodology , sugar , yield (engineering) , statistics , chemistry , water content , materials science , geotechnical engineering , engineering , metallurgy
In the present study, process parameters were optimized for the production of desiccated chhana-murki (Indian cottage cheese-based dessert). Response Surface Methodology (RSM) was employed to explore the mutual effects of coagulation temperature (CT) of milk (70-90 °C), % fat level in milk (3.5%-5.5%), and sugar-to- paneer cube (SP) ratio (0.6-0.9) on instrumental hardness (N), water activity (a w ), yield (%), sensory sweetness and overall acceptability (on 100-point intensity scale) of chhana-murki . The resulted responses were evaluated by analysis of variance (ANOVA), and the second-order polynomial response surface equations were fitted using multiple regression analysis. Determination coefficients ( R 2 ) were equal to 80% or higher for individual responses stated that the developed models were well fitted to the experimental results. The optimized product was prepared using CT 79.22 °C, milk fat 4.8%, and SP ratio 0.7. Confirmatory experiment values for instrument hardness, water activity (a w ), yield (%), sensory sweetness and overall acceptability were 105.05 N, 0.85, 115.2%, 61.2 and 78.8, respectively.