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Optimisation of ingredients for a low‐fat, Chhana ‐based dairy spread using response surface methodology
Author(s) -
Amitraj Kumar,
Khamrui Kaushik,
Devaraja Hosapalya Chikkathimmappa,
Mandal Surajit
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12272
Subject(s) - maltodextrin , trisodium citrate , food science , response surface methodology , chemistry , water activity , glycerol , ingredient , sodium caseinate , fat substitute , spray drying , chromatography , water content , biochemistry , geotechnical engineering , engineering
The effect of ingredients, viz . chhana , skimmed milk powder (SMP) , maltodextrin and whey powder, on sensory and texture responses of a low‐fat chhana ‐based spreads was studied and its formulation was optimised using response surface methodology. In linear and quadratic terms, chhana and SMP significantly influenced all the responses. The interaction term between maltodextrin and chhana was the most effective in influencing texture parameters. Optimisation suggested 55.6% chhana, 6.2% SMP , 4% maltodextrin, 2% whey powder, 1.5% edible salt, 1.5% enzyme‐modified cheese, 0.5% sodium tripolyphosphate, 0.5% trisodium citrate, 0.3% glycerol monostearate and 28% water with desirability of 0.889, as the best levels of these ingredients in a formulation that also contained 1.5% edible salt, 1.5% enzyme‐modi ed cheese, 0.5% sodium tripolyphosphate, 0.5% trisodium citrate, 0.3% glycerol monostearate and 28% water on a w/w basis.