International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:7, July, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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

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

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:
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