Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix

Abstract

A novel dry crystallisation approach was attempted to formulate a convenience mix for a rice pasta–milk pudding. A mechanical stirring unit was custom‐designed for the process. The interactive effect of process parameters (steam pressure, rotor speed, process time) on product characteristics was evaluated in terms of colour, particle size distribution, texture and sensory attributes of the mix and the reconstituted product. Optimised process conditions identified using response surface methodology (RSM) were steam pressure of 1.6 kg/cm2 at a scrapper speed of 50 rpm for 5 min. The prepared mix had a moisture content of <5% and was highly acceptable on reconstitution.