No abstract

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 (R2 >85%).

Processing of Tandoori Chicken, a marinated and oven baked traditional product, was optimized using response surface methodology. The central composite rotatable design used involved three factors: marination duration, oven temperature, and baking time, each factor had five levels that encompassed a suflciently wide range across the samples. Quadractic models were fitted to the measured responses of Warner-Bratzler shear, internal temperature, sensory properties, and microbiological parameters. Values for the three factors were optimized by minimizing W. B. Shear and maximizing sensory quality by using the flexible polyhedron search method. The optimal process was to bake chicken for 20 min at 280C after marinating for 120 min. The fitted models for each of the responses were calculated and graphed. Microbiological data provided extra strength in supporting the optimum conditions and in allaying apprehension about the safety of marinated products under ambient conditions.