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Optimization of ingredient levels for manufacturing malted milk beverage using response surface methodology
Author(s) -
SINGH ASHISH KUMAR,
TIWARI SHIKHA,
SINGH RAM RAN BIJOY,
TYAGI RAJIV KUMAR,
ARORA SUMIT
Publication year - 2008
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/j.1471-0307.2008.00382.x
Subject(s) - food science , flavour , ingredient , mouthfeel , chemistry , stabilizer (aeronautics) , response surface methodology , mathematics , chromatography , raw material , engineering , mechanical engineering , organic chemistry
The malted milk beverage was prepared with varying levels of milk fat, wort and stabilizer–emulsifier mix using response surface methodology. Milk fat had a significant effect on all sensory attributes at the linear, quadratic or interactive levels. Wort level affected the flavour of the beverage at the linear ( P < 0.01) term. The addition of stabilizer–emulsifier mix enhanced the overall acceptability of the product by significantly affecting the flavour ( P < 0.01) and mouthfeel ( P < 0.01). The optimum levels of ingredients to manufacture acceptable quality malted milk beverages were 1.93 g/100 g milk fat, 62.96 g/100 g wort and 0.09 g/100 g stabilizer–emulsifier mix.