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Amitraj K.,Dairy Technology DivisionNational Dairy Research Institute Karnal 132001Haryana India | Khamrui K.,Dairy Technology DivisionNational Dairy Research Institute Karnal 132001Haryana India | Devaraja H.C.,Dairy Technology DivisionNational Dairy Research Institute Karnal 132001Haryana India | Mandal S.,National Dairy Research Institute
International Journal of Dairy Technology | Year: 2016

The effect of ingredients, viz. chhana, skimmed milk powder (SMP), maltodextrin and whey powder, on sensory and texture responses of a low-fat chhana-based spreads was studied and its formulation was optimised using response surface methodology. In linear and quadratic terms, chhana and SMP significantly influenced all the responses. The interaction term between maltodextrin and chhana was the most effective in influencing texture parameters. Optimisation suggested 55.6% chhana, 6.2% SMP, 4% maltodextrin, 2% whey powder, 1.5% edible salt, 1.5% enzyme-modified cheese, 0.5% sodium tripolyphosphate, 0.5% trisodium citrate, 0.3% glycerol monostearate and 28% water with desirability of 0.889, as the best levels of these ingredients in a formulation that also contained 1.5% edible salt, 1.5% enzyme-modi ed cheese, 0.5% sodium tripolyphosphate, 0.5% trisodium citrate, 0.3% glycerol monostearate and 28% water on a w/w basis. © 2015 Society of Dairy Technology. Source

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