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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 2385-2398
DOI: https://doi.org/10.20546/ijcmas.2017.605.267


Effect of Functional Ingredients on Sensory Characteristics of Dairy Based Composite Sweet from Germinated Wheat Flour and Milk (Doda-Burfi)
Chawla Rekha1*, Venus Bansal2, Santosh Kumar Mishra3 and S. Sivakumar1
1Dairy Technology Division, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141004, Punjab, India
2Dairy Technology Division, National Dairy Research Institute, Karnal-132001, India
3Dairy Microbiology, Guru Angad Dev Veterinary and Animal Sciences University Ludhiana, 141004, Punjab, India
*Corresponding author
Abstract:

Increasing demand for healthful and functional foods has given impetus to dairy processing industry especially traditional dairy product sector for development of tastier and healthier Indian sweetmeats. The objective of the present study was to develop functional doda-burfi supplemented with additional fiber and calcium fortification.  The optimization was carried out using central composite rotatory design (CCRD) of response surface methodology (RSM). Effect of supplementation of oat fiber (1-3 %) and calcium (50-100 mg/100 ml of milk) was studied in doda burfi following standard recipe. Optimization was carried out using sensory responses. The sensory properties namely flavor, appearance, body and texture, mouth feel and overall acceptability of doda burfi samples were evaluated by a semi-trained panel of judges using 9-point hedonic scale. The results of the analysis showed that all the examined model solutions had significant influence on the different parameters indicating that the statistical model designed for these attributes fitted well in quadratic  equation in all aspects of model efficiency check (R2>0.80), except for color.


Keywords: Functional, Composite sweet, RSM, Sensory acceptability, Fiber, Optimization
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How to cite this article:

Chawla Rekha, Venus Bansal, Santosh Kumar Mishra, Sivakumar, S. 2017. Effect of Functional Ingredients on Sensory Characteristics of Dairy Based Composite Sweet from Germinated Wheat Flour and Milk (Doda-Burfi).Int.J.Curr.Microbiol.App.Sci. 6(5): 2385-2398. doi: https://doi.org/10.20546/ijcmas.2017.605.267