Optimization of instant dalia dessert pre-mix production by using response surface methodology

Jha, Alok; Shalini, Baby; Patel, A. A.; Singh, Mithilesh; Rasane, Prasad

doi:10.1007/s13197-013-1052-5

Cited by 5 publications

(3 citation statements)

References 11 publications

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“…Several mathematical and statistical approaches have been reported in literature for optimisation. Among the reported methodologies, response surface methodology (RSM) has been widely applied as a mathematical tool to optimise the processing parameters during the production of several ready-to-eat and ready-to-reconstitute products (Gupta et al 2014;Jha et al 2015;Jain et al 2019;Pahwa et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix

Panditrao

Ravindra

Jose

et al. 2021

Int J of Dairy Tech

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A novel dry crystallisation approach was attempted to formulate a convenience mix for a rice pasta-milk pudding. A mechanical stirring unit was custom-designed for the process. The interactive effect of process parameters (steam pressure, rotor speed, process time) on product characteristics was evaluated in terms of colour, particle size distribution, texture and sensory attributes of the mix and the reconstituted product. Optimised process conditions identified using response surface methodology (RSM) were steam pressure of 1.6 kg/cm 2 at a scrapper speed of 50 rpm for 5 min. The prepared mix had a moisture content of <5% and was highly acceptable on reconstitution.

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Section: Introductionmentioning

confidence: 99%

Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix

Panditrao

Ravindra

Jose

et al. 2021

Int J of Dairy Tech

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“…Nowadays, the use of 'ready-to-cook' premixes is widespread because these formulations can be stored long time at home, and they allow obtaining just baked products. This trend has promoted technological research to optimise these formulations (Bautista & P erez, 2010;Jha et al, 2013). The incorporation of dehydrated kefir fermented milk to bread formulations would be interesting to formulate premixes that could be hydrated by consumers at household level to obtain milk breads to be consumed in a short term.…”

Section: Introductionmentioning

confidence: 99%

Fermented milk obtained with kefir grains as an ingredient in breadmaking

Gómez

Ferrero

Puppo

et al. 2014

Int J of Food Sci Tech

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Summary The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were obtained from the followings: skim milk, acidified skim milk, fermented skim milk and neutralised fermented skim milk. Breads were prepared with commercial wheat flour, lyophilised milk samples and yeast through a straight dough process. Quality was assessed through loaf volume, crumb porosity and moisture, crumb texture and crust colour. Changes in texture and starch recrystallisation by X‐ray diffractometry were determined after 1 and 3 days of storage at room temperature. Breads with acidified milks showed the highest specific volumes and crumbs with the best texture properties. Crystallinity in bread with fermented milks was higher than for skim milk sample. This would indicate that there would be a certain effect of the type of milk processing on the promotion of starch retrogradation.

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“…Consistency of kheer like desserts may vary from almost liquid to viscous semisolid type product. Rice, 3 makhana 4 and cracked wheat, i.e, dalia 5 have been commonly used to make kheer. Apart from rice and dalia, other ingredients, i.e, cowpea or soybean may also be used for kheer making, as these foods contain some specific health promoting factors.…”

mentioning

confidence: 99%

Process Optimization for Producing Cowpea Added Instant Kheer Mix Using Response Surface Methodology

Gupta

Verma

Jain

et al. 2014

JNHFE

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Abbreviations: RSM, response surface methodology; ANOVA, analysis of variance; SMP, skimmed milk powder; CCD, central composite design; R 2 , regression coefficient; CV, coefficient of variation IntroductionAn estimated 50 to 55% of milk produced in India is converted into various traditional milk products including numerous dairy desserts. A variety of sweet desserts to suit different festive occasions are manufactured, mainly in unorganized sector across the country. One of the most common traditional dairy desserts is kheer. It is one such product which is offered on religious occasions, social functions and festivals. Kheer has evolved itself to suit regional and personal preferences.1 It is a semi solid cereal-based dairy dessert prepared by cooking rice with sugar or jaggery in milk till the point when rice starch gets gelatinized. The major ingredients of kheer are milk, sugar, rice, dry fruits and flavourings.2 The essential ingredients are milk and sugar, but recipe of kheer can be varied by replacing rice with vermicelli, semolina, and even carrot. Whole grain cereals or even beaten cereal products are used for kheer making. Consistency of kheer like desserts may vary from almost liquid to viscous semisolid type product. Rice, 3 makhana 4 and cracked wheat, i.e, dalia 5 have been commonly used to make kheer. Apart from rice and dalia, other ingredients, i.e, cowpea or soybean may also be used for kheer making, as these foods contain some specific health promoting factors.Cowpea and whole wheat have some significant health benefits. In unison they can provide a cereal pulse combination enhancing the protein quality. Traditional kheer is not a rich sources of fiber. Blending of whole wheat flour and cowpea in the recipe could increase the fiber content and enhance nutritional benefits, therefore, rice was substituted by this cereal legume combination. Cowpea (Vigna unguiculata) is grown and consumed all over the world, especially in developing countries like India and China. 6 It is a famous traditional Chinese herbal medicine, which has functions of nourishing spleen, kidney, curing vomiting and dysentery.7 Wheat (Triticum L aestivum) is deemed elite grain and is rightly called the 'king of wild grass'. Wheat is regarded as most important cereal not because of its antiquity but due to being an excellent food for mankind. Consumption of wheat reduces the risk of cardiovascular disease, type II diabetes mellitus, obesity and cancer. 8 In this study malted wheat flour was used because it is relatively rich source of maltose, mineral, soluble protein, alphaamylase enzyme and flavor substances compared to plain wheat flour. It is inexpensive and can be made easily at home. Several dry mixes based on rice, wheat, oat-based products, have been used in readyto-reconstitute forms, with enhanced shelf life.1-3,9-11 Many of these products have become popular due to ease of consumption, increased shelf life and close resemblance to the traditionally consumed dessert prepared at domestic level.Applications of scienc...

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Optimization of instant dalia dessert pre-mix production by using response surface methodology

Cited by 5 publications

References 11 publications

Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix

Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix

Fermented milk obtained with kefir grains as an ingredient in breadmaking

Process Optimization for Producing Cowpea Added Instant Kheer Mix Using Response Surface Methodology

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