Banner

Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

  • Print ISSN 0971-4456

  • Online ISSN 0976-0563

  • NAAS Rating 5.44

  • SJR 0.176, CiteScore: 0.357

Frequency :
Bi-Monthly (February, April, June, August, October & December)
Indexing Services :
Elsevier (Scopus and Embase), AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Submit

Research Article

Asian Journal of Dairy and Food Research, volume 37 issue 3 (september 2018) : 167-174

Studies on sensory and textural properties of milk cake using response surface methodology

R. Kaur, P.K. Singh, G. Talwar, Anurag
1College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141 001, Punjab, India.
Cite article:- Kaur R., Singh P.K., Talwar G., Anurag (2018). Studies on sensory and textural properties of milk cake using response surface methodology. Asian Journal of Dairy and Food Research. 37(3): 167-174. doi: 10.18805/ajdfr.DR-1316.

ABSTRACT

Milk cake is one of the most popular traditional sweets of India especially popular in Northern and Central part of India. High sugar content in milk cake poses severe restriction in its consumption. Sucrose was successfully replaced with artificial sweetener sucralose along with addition of bulking agent maltodextrin to provide a characteristic texture to the product. The level of milk fat and sucralose were optimised using response surface methodology. Central composite rotatable design was used with two independent variables i.e. milk fat (3-6%) and sucralose (0.03-0.07%). The optimisation was done on the basis of sensory profile assessment and important textural parameters i.e. hardness and adhesiveness. Milk cake prepared with 6% milk fat and 0.07% sucralose level gave optimised product.

REFERENCES

  1. Aneja, R. P., Mathur, B. N., Chandan, R. C. and Banerjee, A. K. (2002). Technology of Indian milk products. New Delhi.
  2. Arora, S., Singh, V. P., Yarrakula, S., Gawande, H. N. K., Sharma, V., Wadhwa, S. K., Tomar, S. K. and Sharma, G. S. (2007). Textural and microstructural properties of burfi made with various sweeteners. Journal of Texture Studies, 38 684–697.
  3. Bourne, M. C. (1978). Texture profile analysis. Food Technol, 32(7): 62-66.
  4. Gautam, A., Jha, A. and Singh, R. (2013). Sensory and textural properties of Chhana kheer made with three artificial sweeteners. Int. J. Dairy Technol, 66 109–118.
  5. Henika, R.G. (1982). Use of response surface methodology in sensory evaluation. Food Technology, 36(11):96–101.
  6. Jain, P., Kumar, A., Jha, A., Kumar, R. and Pandey, S. K. (2013). Textural and sensory properties of lal peda manufactured with artificial sweeteners and bulking agents. Int. J. Dairy Technol, 66(1): 119-126.
  7. Jha, A. (2003). Development and Evaluation of Malted Barley flour supplemented Doda burfi. M.Sc. Thesis, Bundelkhand University, Jhansi, India.
  8. Karwasara, R.K., Srivasthava, D. N. and Hooda, S. (2001). Standardization of the process for the manufacture of milk cake. Indian Journal of Dairy Sci., 54(5): 280-282.
  9. Khan, A. Q. (2006). Milk and milk products An entrepreneurial approach. All India Dairy Business Directory 115-117.
  10. Khuri, A. I. and Cornell, J. A .(1987). Response Surfaces: Designs and Analysis. Marcel Dekker, New York.
  11. Kumar, A., Patil, G. R., Singh, R. R. B. and Patel, A. A. (2014). Effect of processing variables on the sensory quality of milk cake. Indian Journal of Dairy Sci., 67(5): 375-379.
  12. Landge, S. N., Kulkurni, D. N., Gaikwad, S. M., Chavan, B. R. (2012). Studies on standardization of milk cake. Journal of Animal Production Advances, 2(1): 80-84.
  13. Maduko, C. O., Akoh, C. C., Park and Y. W. (2007). Enzymatic production of infant milk fat analogs containing palmitic acid: Optimization of reactions by response surface methodology. American Dairy Science Association. 90: 2147-2154.
  14. Modha H, Pal D. (2011). Optimization of Rabadi-like fermented milk beverage using pearl millet. J Food Sci Technol., 48(2):190–196.
  15. Morlock, G.E and Prabha, S. (2007). Anaysis and stability of sucralose in milk based confection by simple planar chromatographic method. Journal of Agriculture and Food Chemistry, 55: 7217-7223.
  16. PFA. (2004). Notification amending PFA rule 1955. Issued by Ministry of Health and Family welfare, Published in the Gazette of India (Extraordinary) No. 273, Part II, Sector 3, subsection (i) dated 25.06.04.
  17. Ramesh, B. P. (2000). Standardization of Method for the Manufacture of Milk Cake. M.Tech. Thesis. Submitted to National Dairy Research Institute (Deemed University), Karnal, Haryana (India)
  18. Varma, R. V., Reddy, K. Y., Sharma, K. S., Kumar, S. and Kumar, R. (2005). Effect of various processing parameters in the optimization of milk cake made from cow milk. JFST, 42(4): 318-321.
  19. Vazakas, T., Labropoulos, A. and Anestis, S. (2012). Sweeteners: nutritional aspect, applications, and production technology. Boca Raton, FL: CRC Press, Taylor and Francis Group.
  20. WHO (2009). Diabetes. Fact sheet no. 312. Geneva, Switzerland. 
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)