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

Abstract

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...

Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology

“…RSM was used to determine the optimum process parameters that yield high malting characteristics. For numerical optimisation, the goals (none, maximum, minimum, target, or range) should be set for both the independent and response variables where all goals are combined into one desirable function [37]. Maximum values were set for the responses (i.e., Brix, FAN, and diastatic power).…”

Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

“…To meet the intended target requirement placed on each response variable and independent factor in this experiment, a goal was set for each independent and dependent variable. An-uar, Adnan, Saat, Aziz, and Taha (2013), Gupta, Verma, Jain, and Jain (2014) and Danbaba et al (2016) reported that for locating optimum conditions using numerical methods, there was a need to set goals, which may either be none, maximum, minimum, target or range for both response and independent variables that could be combined into one desirable function. In this work, the barrel temperature, feed moisture content and feed soybean composition were all set within range (100 to 140 o C; 15 to 25%; 8 to 24%) as defined by the preliminary study (Table 1), while the goal for the response variables of bulk density, expansion index and lightness chroma levels were set at maximum, and a* and b* set at minimum (Table 6).…”

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

“…Also, the ready‐to‐consume puddings often have a very limited shelf life, often spanning just a few hours to a day (Gupta et al . 2014; Pahwa and Khamrui 2020), which stresses the need to explore technologies for extended shelf life products in this category.…”

“…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).…”

“…Irrespective of the geographical origin and ingredients used, the traditional method of preparation of these delicacies remains a slow-cooking, time-consuming and labour-intensive method and is more suitable for domestic/small-scale preparation. Also, the ready-to-consume puddings often have a very limited shelf life, often spanning just a few hours to a day (Gupta et al 2014;Pahwa and Khamrui 2020), which stresses the need to explore technologies for extended shelf life products in this category.…”