Process optimization for development of bael enriched Shrikhand

Abstract

The present study was undertaken for the development of bael enriched Shrikhand (BES). Response surface methodology (RSM) was used for the optimization of the process. Thirteen runs were performed with variables as bael pulp powder (BPP) and powdered sugar in ranges between 5-15 per cent and 25-35 per cent, respectively. The analysis was based over the effect on the responses such as colour, flavour, sweetness, body and texture and overall acceptability (OAA) scores. Optimized result was obtained with 15 per cent bael pulp powder and 25 per cent powdered sugar showing greater impacts on colour (8.29), flavour (8.52), sweetness (7.98), body and texture (8.14) and OAA (8.34). The desirability of the optimum condition was 0.89. The optimized product (BES) promises for nutritional advancement and positive health benefits.