National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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