Application of D‐optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake)

Abstract

AbstractThis work is aimed at the use of D‐optimal mixture design to incorporate tikhur (Curcuma angustifolia Roxb.) starch instead of semolina in the preparation of chhana podo (baked milk cake). Quality parameters such as lightness, hardness, moisture content, oven spring, and specific volume were determined, and they were used for optimization of baking conditions. The product prepared from the optimized formulation of 19.2 parts of chhana (milk solids obtained by heat‐acid coagulation of milk at 90°C), 1.8 parts of tikhur starch, and 6 parts of sugar had 39.72% moisture content, 1.09 cm3/g specific volume, 22.43 mm oven spring, 66.37 lightness value, and 29.69 N hardness with desirability factor of 0.896. Further, chhana podo prepared by adding semolina two‐parts (control), one‐, two‐ and three‐parts of tikhur starch were compared for its sensory attributes using fuzzy logic approach. It was used to score the samples for ranking, and also to decipher the preference of the judges for the above quality parameters. Specimens 1, 2, and 3 were rated “Good” by the panelists while Specimen 4 was ranked “Satisfactory.” In general, texture was rated as the strongest quality indicator (Highly Important) for chhana podo with similarity value of 0.956. Moistness, color, and flavor had identical similarity values, and were classed as “Important.”Practical applications Chhana podo is a milk cake that is prepared by blending of heat‐acid coagulated milk solids, sugar and semolina into dough, and baking it. Fuzzy analysis, which involves linguistic expression of sensory quality, was used in combination with mixture design to optimize the ingredient composition. Semolina was replaced with tikhur (Curcuma angustifolia Roxb.) starch by using D‐optimal mixture design without any influence on end product quality. Combining fuzzy analysis with mixture design proved to be a good tool for new product development.