Abstract
Kheer, a cereal- based dairy delicacy, is popular throughout India. The present investigation was undertaken to optimize the parameters for in-container manufacture of ready to eat kheer. The process parameters like pre-cooking time-temperature combination and combination of level of concentrated milk, rice and sugar were optimized using Response Surface Methodology to choose the best combination for acceptable quality of kheer. All the 20 experimental samples were evaluated for sensory and selected physico-chemical characteristics. A standardized process was developed for manufacture of kheer which consisted of Pre-cooking of rice at 90 ˚C for 10 min., blending of all raw materials and filled into cans which were subjected for thermal treatment in autoclave.
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