Optimization of ingredients and processing time for the development of functional dairy dessert ( Kheer )

Abstract

In this study, Central Composite Rotatable Design was applied for the estimation of combined effect of cooking time (25–30 min) and ingredient levels viz., as milk (70–80 parts), vermicelli (5–7 parts) and sugar (8–10 parts) level on color and sensorial properties of oat–semolina vermicelli kheer (concentrated dairy dessert with non-dairy ingredients). The addition of oat–semolina-based vermicelli significantly decreased the L* value and increased a* and b* value of kheer, while an increase in milk, sugar levels and cooking time increased the L* value and decreased a* and b* values of the samples. Also, an increased level of vermicelli increased the visual consistency, stickiness, particle integrity, coarseness, and browning scores and decreased the cooked flavor and sweetness score of the functional kheer. Optimization of kheer suggested 80 parts of milk, 5.31 parts of vermicelli, 9.14 parts of sugar, and 28.12 min as the best combination with the desirability of 0.771. Practical applications The standardized level of ingredients and processing time may get wide- relevance in large-scale mechanized production of oat–semolina vermicelli-based dairy dessert (kheer). The findings will help to further develop various functional dairy desserts using multi-grain vermicelli, which will provide both health benefits and variety to the consumers.