Optimization of ingredient levels for manufacturing malted milk beverage using response surface methodology |
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Authors: | ASHISH KUMAR SINGH SHIKHA TIWARI RAM RAN BIJOY SINGH RAJIV KUMAR TYAGI SUMIT ARORA |
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Affiliation: | Dairy Technology Division and;Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India |
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Abstract: | The malted milk beverage was prepared with varying levels of milk fat, wort and stabilizer–emulsifier mix using response surface methodology. Milk fat had a significant effect on all sensory attributes at the linear, quadratic or interactive levels. Wort level affected the flavour of the beverage at the linear ( P < 0.01) term. The addition of stabilizer–emulsifier mix enhanced the overall acceptability of the product by significantly affecting the flavour ( P < 0.01) and mouthfeel ( P < 0.01). The optimum levels of ingredients to manufacture acceptable quality malted milk beverages were 1.93 g/100 g milk fat, 62.96 g/100 g wort and 0.09 g/100 g stabilizer–emulsifier mix. |
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Keywords: | Malted milk beverage Response surface methodology Sensory acceptability |
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