应用响应面法优化基于珍珠粟的乳制品甜点的制作工艺。
Process optimization for manufacture of pearl millet-based dairy dessert by using response surface methodology (RSM).
机构信息
Department of A. H. & Dairying, Banaras Hindu University, Varanasi, 221 005 India.
Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
出版信息
J Food Sci Technol. 2013 Apr;50(2):367-73. doi: 10.1007/s13197-011-0347-7. Epub 2011 Apr 6.
Kheer, a cereal based dessert containing rice, milk and sugar as major ingredients, is very popular in India and South East Asian countries. A process for manufacturing a dairy dessert based on pearl millet and milk as main ingredients was optimized. During the investigation, the effect of different levels of dairy whitener and pearl millet, and temperature was studied by employing a 3 factor central composite rotatable design version 7.1.6. The best formulation with 18.49% dairy whitener and 6.0% pearl millet and a process temperature of 87.5 °C yielded 46.76% of the product on the basis of the dairy whitener used. This formulation was found to be most appropriate for manufacture of pearl millet-based kheer with predicted scores of 7.62, 7.05, 7.32, 6.97, 6.95 and 7.29 for grain to liquid ratio, consistency, sweetness, grain texture, flavour and overall acceptability respectively.
印度和东南亚国家非常喜欢米布丁，它是一种以大米、牛奶和糖为主要原料的谷物基甜点。本文优化了一种以珍珠 millet 和牛奶为主要原料的乳制品甜点的制作工艺。在研究过程中，通过采用 3 因素中心复合旋转设计版本 7.1.6，研究了不同水平的乳制品增白剂和珍珠 millet 以及温度对产品的影响。最佳配方为 18.49%的乳制品增白剂和 6.0%的珍珠 millet，以及 87.5°C 的加工温度，基于使用的乳制品增白剂，产品得率为 46.76%。该配方被认为是最适合生产珍珠 millet 基米布丁的配方，其谷物与液体的比例、一致性、甜度、谷物质地、风味和整体可接受性的预测得分分别为 7.62、7.05、7.32、6.97、6.95 和 7.29。
Zotero 插件