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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.
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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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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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.2018.7(7): 815-826
DOI: https://doi.org/10.20546/ijcmas.2018.707.100


Optimization of Ingredient Levels for Production of Low Calorie Herbal Basundi Using Response Surface Methodology (RSM)
K.N. Sai Sreenivas1* and S.N. Rajakumar2
1Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka-560024, India
2Department of Dairy Technology, College of Dairy Science and Technology, Mannuthy, Thrissur, Kerala-680651, India
*Corresponding author
Abstract:

Low calorie herbal basundi was developed under the current study using sucralose as low calorie sweetener, Hemidesmus indicus and Bougainvillea glabra as herbs with health beneficial properties. As per preliminary trials, the range of levels of sucralose, Hemidesmus indicus and Bougainvillea glabra were fixed as 60 to 80 ppm, 0.5 to 1.5 per cent and 0.1 to 0.3 per cent respectively. Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) with three variables (Sucralose, Hemidesmus indicus and Bougainvillea glabra) and five responses comprising of sensory attributes was used for computation of optimized solution. All the responses fitted well into quadratic equation with R2>0.87. The optimum level of ingredient combinations recommended with 92 per cent desirability was obtained. The optimum levels comprised of concentration of sucralose at 70.98 ppm level, Hemidesmus indicus at 0.98 per cent level and Bougainvillea glabra at 0.20 per cent level for maximum acceptability of low calorie herbal basundi.


Keywords: Basundi, Low calorie, herbal, Response Surface Methodology (RSM), Hemidesmus indicus, Bougainvillea glabra
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How to cite this article:

Sai Sreenivas, K.N. and Rajakumar, S.N. 2018. Optimization of Ingredient Levels for Production of Low Calorie Herbal Basundi Using Response Surface Methodology (RSM).Int.J.Curr.Microbiol.App.Sci. 7(7): 815-826. doi: https://doi.org/10.20546/ijcmas.2018.707.100