Optimization of formulation millets flours for waffle ice cream cone using simplex lattice design: Characterization and shelf life study

Abstract

The study aimed to optimize a formulation for a millet-based multigrain waffle ice cream cone using Response Surface Methodology (RSM). The multigrain waffle cone was formulated using finger millet (ragi), Buckwheat, Amaranth, and Pearl millet (Bajra) flours, 20 formulations were generated by design. Physical parameters like ice cream holding time, appearance, color, aroma, crispiness, taste, and hardness were set as responses. From the optimization study, the recommended combination of ingredients was 20 % ragi, 20 % buckwheat, 40 % amaranth, and 20 % bajra flour. The optimized formulation had an ice cream holding time of 2118s. The average sensory score for color, aroma, crispiness, taste, and hardness was found to be 7.29, 6.86, 7.81, 6.90, and 7.86 respectively with a desirability of 0.85. The optimized product had a shelf life of 50 days. Microbial load showed an increasing trend. Total phenolic content ranged from 695.58 μg GAE/g on Day 0 to 371.61 μg GAE/g on Day 50. Total flavonoid content ranged from 2.42 mg Quercetin Equivalent / g of sample at day 0 to 1.30 Quercetin Equivalent / g of sample at day 50. Radical scavenging activity was 93.25 % at day 0 and later it decreased to 58.50 % at day 50. Browning index value decreased during a storage period of 50 days.