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Optimization of ingredients for the formulation of a direct acidified whey based lassi‐like beverage
Author(s) -
NAIR KALYANI,
THOMPKINSON D K
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.1471-0307.2008.00387.x
Subject(s) - response surface methodology , food science , guar gum , inulin , flavour , central composite design , mathematics , chemistry , sensory analysis , statistical analysis , chromatography , statistics
Samples of direct acidified whey based lassi like beverage were prepared with different proportions of guar gum, CMC and inulin and were examined for sensory and physical attributes. The optimisation was carried out using central composite rotatory design (CCRD) of response surface methodology (RSM). Response surface analysis revealed that sensory scores for flavour, consistency, colour and appearance and overall acceptability of lassi like beverage varied from 6.50 to 7.25, 6.16 to 7.12, 6.20 to 7.41 and 5.96 to 7.20 respectively. The results of analysis showed that all the examined model solutions had significant influence on the different parameters indicating that the statistical model designed for these attributes fitted well in all the aspects of model efficiency check (R 2 >85%).