Journal of Food, Agriculture and Environment




Formulation of finger millet based ready to reconstitute kheer mix using response surface methodology


Author(s):

P. Sujith, K.B. Divya, Lilly Rajan,

Recieved Date: 2021-07-08, Accepted Date: 2021-09-15

Abstract:

Since the incidence of diabetes and obesity are increasing in an exponential manner globally and to combat them, a raise in demand for food containing complex carbohydrates with higher levels of dietary fiber and health beneficial phytochemicals are in demand. Thus the fortification of diets with food materials rich in phenolic acids was shown to impart anti-mutagenic, anti-glycemic, and anti-oxidative properties, and thus it was exploited in developing finger millet based low calorie kheer mix using central composite rotatable design (CCRD) of response surface methodology (RSM). The quadratic model obtained by response surface methodology produced a satisfactory fit to data with respect to flavor (R2 =0.9315), colour and appearance (R2 =0.8595), body and texture (R2 =0.8112), sweetness (R2 =0.7673) and overall acceptability (R2 =0.8707). The formulation with 120 g/L ragi powder,100 g/L skim milk powder and 0.02 g/L was selected. Thus the product was prepared from the kheer mix containing this selected combination and it was then packed in standing polyester pouches. Optimised product was subjected to sensory evaluation and average scores obtained for flavor, colour and appearance, body and texture, sweetnesss and overall acceptability were 8.2, 8.4, 8, 7.5, 8.1, respectively. It is found no significant difference between actual sensory scores and predicted values. Then the developed product was analysed for its physico-chemical properties and sensory attributes. The product was found to contain 1.2 per cent fat, 5.9 per cent protein, 2.5 per cent ash, 0.4 percent total sugar and 7.66 per cent moisture. Water activity was 0.81 and viscosity at 20o C was 800 cP. The colour characteristics of kheer with L*, a* and b* were 63.86,4.34 and 3.94, respectively.

Keywords:

 Dietary fiber, health beneficial phytochemicals, phenolic acids, response surface methodology


Journal: Journal of Food, Agriculture and Environment
Year: 2021
Volume: 19
Issue: 3&4
Category: Food and Health
Pages: 35-40


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