Journal Article

Modelling and optimization of process parameters for production of desiccated Chhana-murki (Indian cottage cheese-based dessert)

Arora Shalini, Rekha, Gurditta Harsh, Singh R R B, Yadav Upasana, Patel, Ashok A

2021

Overview

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 (aw), 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 (R2) 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 (aw), yield (%), sensory sweetness and overall acceptability were 105.05 N, 0.85, 115.2%, 61.2 and 78.8, respectively.

• Publisher: Springer Nature B.V
• Subject: Acceptability / Animal fat / Cheese / Coagulation / Dairy products / Desserts / Food science / Hardness / Mathematical models / Milk / Multiple regression analysis / Optimization / Polynomials / Process parameters / Response surface methodology / Sweetness / Variance analysis / Water activity / Water hardness