Dairy Desserts Research Articles

Effect of Replacement of Sugar with Jaggery Powder on Sensory and Nutritional Quality of Shrikhand

Background: The recent market trend of Diabetic products is increasing very fast due to awareness in consumers about the benefits of the products for sound health. It is estimated that around 8-12% of the global population buys diabetic products on regular basis. Shrikhand is fermented dairy product prepared by blending chakka, a semi-solid mass obtained after draining whey from dahi, with sugar, and other ingredients. In the preparation process of both sugar and Jaggary powder, sweeteners are different. While manufacturing White Sugar, harmful chemicals like Phosphoric acid, Sulfur Dioxide, Calcium Hydroxide, Polyacrylamide and Bone Char are used. Jaggery is far better than white sugar, Jaggery is far better than white sugar, because of its nutritional significance of sucrose (C12H22O11), with traces of mineral salts, iron, and some fiber. Shrikhand is a highly refreshing and energy dense dairy dessert due to its high fat, protein and carbohydrates content. Hence, the current study aimed at evaluating the effect of Jaggery powder on the sensory quality and Nutritional quality of shrikhand in order to manage and control eating calorie-rich food like sugar increases the risk of diabetes.Method: In this study Laboratory investigation during 2019-2020 conducted. The experiment was carried out in the Department of Dairy science Research Centre, Yeshwant Mahavidyalaya Nanded, MS. To utilize jaggery powder in place of sugar, value added shrikhand prepared by replacing 45 % sugar replaced with three levels of sugar i.e. 31, 41, and 51% Jaggery powder was used and study was laid in Completely Randomized Design with three replication. The effect of all treated samples and their interaction were studied on the sensory quality of Shrikhand. Conclusion: In present investigation the effect of Jaggery powder on the sensory and nutritional quality of value added Shrikhand was studied, on the basis of sensory and chemical qualities. There was a significant difference (P less than 0.05) in overall acceptability scores observed between all treatment combinations. Higher acceptability score (7.99) indicating superior acceptability among experimental samples. The mean liking was in the following trend: SO greater than S2 greater than S1 greater than S3 .The present work showed that Shrikhand (S2) prepared with 41% Jaggery powder had more acceptable quality characteristics among all the experimental samples. The nutritional parameters were significantly (p less than 0.05) differ except protein. It is acceptable that sugar can be replaced with Jaggery powder on an equal weight basis in preparation of shrikhand.

Spoilage potential of Bacillus subtilis in a neutral-pH dairy dessert

The objective of this study was the characterization of the microbiota associated with spoilage of vanilla cream pudding during storage at different temperatures. Commercial cream samples were stored aerobically at 4, 8, 12 and 15 °C for a maximum time period of 40 days. At appropriate time intervals, cream samples were subjected to: (i) microbiological analyses, and (ii) high-performance liquid chromatography (HPLC). Furthermore, the spoilage microbiota was identified through repetitive extragenic palindrome-PCR, while selected isolates were further characterized based on sequencing of the V1–V3 region of the 16S rRNA gene. Microbial growth was observed only during storage of cream samples at 12 and 15 °C, with the applied genotypic analysis demonstrating that Bacillus subtilis subsp. subtilis was the dominant spoilage microorganism of this product. Based on the HPLC analysis results, citric acid and sucrose were the most abundant organic acid and sugar, respectively throughout storage of cream pudding, whereas notable changes mainly included: (i) increase in the concentration of lactic acid and to a lesser extent of formic and acetic acids, and (ii) increase in the concentration of glucose and fructose at the expense of sucrose and lactose. The results of this study should be useful for the dairy industry in detecting and controlling microbiological spoilage in cream pudding and other chilled, neutral-pH dairy desserts.

Consumers Engagement Toward Food Brands – The Case of Dairy Products

Abstract Research background: As food markets continue to develop the role and position of food consumers evolve as well. Food producers redefine their market strategies and focus on creating loyalty, building good contacts and consumers’ engagement towards brands. Purpose: The purpose of this paper is to analyze the engagement of consumers towards selected food brands in the category of dairy desserts. Research methodology: The paper was prepared and based on the data collected in the survey among 200 respondents. The research subjects were consumers who declared the consumption of milk based desserts and the object of analyses was consumers’ brand engagement considered at the behavioral level. Results: Consumers with the opportunity to interact with a brand increase their propensity to recommend, which is a necessary condition for creating a reference market. As for the smaller companies, gaining sales growth through distribution and promotional activities may be difficult due to budget constraints, actions aimed at creating a reference market may be more effective. Novelty: Although the issue of consumer engagement is an important area of scientific work, there is less interest in this field in the context of food markets. This paper provides additional knowledge about the context of food market products, which should be continued in further research. Based on our results, marketing strategies, mainly for a SME’s, can be developed.

Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts

This study evaluates a new formula for high-protein fat-free dairy desserts. The rheological, textural, organoleptic and antioxidative properties of this product have been examined. They were prepared in laboratory conditions using a magnetic stirrer and then mixed in a water bath at 80 °C for 10 min. The composition included skimmed-milk powder, different concentrations of whey proteins (WPC80) (5, 7, 9, 11 or 13%), sucrose and ĸ-carrageenan. Samples were stored at 4 °C. The use of different amounts of whey proteins significantly influenced the texture, rheological properties and appearance of dairy desserts. With the increase of WPC80 content, the hardness (5–11%), adhesiveness (5–13%), cohesiveness (513%), springiness (5–11%) and viscosity (5–13%) of the high-protein fat-free dairy desserts increased. Elastic (gel) properties were exhibited throughout the process (G’ > G”). This result was confirmed by the measurements of tan(δ) (tan(δ) < 1). Water activity decreased with an increase in WPC80 content. Health-promoting features using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) measurements were evaluated. Both methods showed that the samples have antioxidant properties. Panelists described desserts with 9% WPC80 as the most favorable according to sensory properties. This research promotes the reduction of production waste using high-protein whey powder, a by-product of whey from cheese manufacturing, as a main component during food production, and it also promotes fat-free food.

Avaliação sensorial e físico-química de doce de leite pastoso contendo diferentes concentrações de soro de leite

A fabricação de queijos gera soro como subproduto, porém a maioria dos laticínios o descarta, sem o correto tratamento para este resíduo, gerando grande impacto ambiental. O doce de leite é uma sobremesa láctea de grande importância para a economia brasileira e, portanto, a utilização do soro como substituição parcial do leite é um fator preponderante no que se refere ao aumento da lucratividade dessas empresas, bem como à diminuição dos problemas ambientais relacionados. Sendo assim, o objetivo do trabalho foi compreender a influência nas características organolépticas da substituição parcial do leite integral por soro de leite em formulações de doce de leite e determinar suas características físico-químicas. Foram realizadas seis formulações com diferentes concentrações de soro, para posterior avaliação sensorial quanto aos atributos de aparência, sabor, textura, aroma e impressão global, bem como o teste do ideal para gosto doce, consistência e intenção de compra. As análises físico-químicas realizadas foram as de umidade, proteína, textura, °Brix, lipídios, colorimetria e pH. A partir da análise dos resultados, observou-se que os doces mais aceitos sensorialmente foram as formulações 3 e 4, com substituição parcial do leite por 33,33% e 41,67%, respectivamente. Diante destes resultados, podemos afirmar que a substituição parcial de leite por soro de leite é uma alternativa viável dentro do intervalo compreendido pelas amostras mais aceitas.

Application Potential and Technological Properties of Colored Sweet Potato Starches

AbstractThe objective of this study is to demonstrate the application potential of starches extracted from four varieties of colored sweet potatoes by determining their technological, thermal, and pasting properties. The purple sweet potato (PSP) starch presents the largest mean diameter (14.2 µm). The white sweet potato (WSP), orange sweet potato (OSP), beige sweet potato (BSP), and PSP starches present an inconspicuous triplet on the nuclear magnetic resonance (NMR). The WSP and OSP starches show CA‐Type and the BSP and PSP starches show A‐Type characteristics on the X‐ray spectrum. The BSP and PSP starches show the presence of peaks in amorphous regions on the Fourier transform infrared (FT‐IR) spectroscopy. The differential scanning colorimetry (DSC) thermogram of the BSP and PSP starches show lower gelatinization energies and wider gelatinization temperature ranges (difference between the conclusion and onset temperatures). The viscoamylographic profiles of the WSP and OSP starches show greater thermal stability. These technological properties demonstrate the potential application of these starches in sauces, snacks, instant soups, dairy desserts, yogurts, and bread.

Vitamin B1 Intake in Multiple Sclerosis Patients and its Impact on Depression Presence: A Pilot Study.

Vitamin B1, or thiamine, is one of the most relevant vitamins in obtaining energy for the nervous system. Thiamine deficiency or lack of activity causes neurological manifestations, especially symptoms of depression, intrinsic to multiple sclerosis (MS) and related to its pathogenesis. On this basis, the aim of this study was to determine the possible relationship between the nutritional habits of patients with MS and the presence of depression. Therefore, a cross-sectional and observational descriptive study was conducted. An analysis of dietary habits and vitamin B1 consumption in a Spanish population of 51 MS patients was performed by recording the frequency of food consumption. Results showed a vitamin B1 intake within the established range, mainly provided by the consumption of ultra-processed products such as cold meats or pastries, and a total carbohydrate consumption lower than recommended, which stands out for its high content of simple carbohydrates deriving from processed foods such as dairy desserts, juice, snacks, pastries, chocolate bars, soft drinks and fermented alcohol. In addition, a significant negative correlation between depression and the intake of thiamine and total carbohydrates was observed. These findings could explain the influence of MS patients’ eating habits, and consequently vitamin B1 activity, on depression levels.

Production and Characterization of Flavored Dairy Dessert Containing Grape Juice Concentrate

Grape juice concentrate (GJC) contain high amounts of natural sugars, vitamins and polyphenols so it can be used as a natural sweetener and functional ingredient. The novelty of the present study was to produce flavored dairy dessert, as well as evaluating effect of GJC, gelatin and cream on its physicochemical, mechanical and sensorial properties. In this study, optimization of breakfast flavored dairy dessert formulation containing GJC was done using design expert and response surface methodology. The effects of cream (75-90 %), gelatin (0 - 0.5 %) and GJC (10-25 %) on properties of flavoured flavored dairy dessert were evaluated. The samples were subjected to fat, acidity, pH, total solids content, sugar content, hardiness, colour, antioxidant activity and sensory attributes. At first, modelling of responses was done using data regression analysis, and then 3D charts were drawn for each response. The results showed that, the samples became firmer, and darker in colour as the level of GJC increased. The antioxidant activity of the desserts was increased mostly by GJC level. Maximum hardness and radical inhibitory activity of samples was 1380 g and 73.5%, respectively. The general acceptability of the desserts was affected by the amount of GJC. Based on the standard range of responses and the most desirability, the optimal point was obtained. At the optimal point the amount of cream, GJC and gelatin were 75.05, 20.59 and 4.36% respectively. Flavored dairy dessert could be considered to be a suitable source of vitamins, soluble fibre, antioxidants, amino acids, and a good source of natural sweets.

Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert

<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. </P><P> Objective: This study aims to investigate the effects of κ-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. </P><P> Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan δ) and complex viscosity (η*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. </P><P> Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of κ-carrageenan and modified starch caused an increase in G′ and G″ as well as η* and a decrease in tan δ. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% κ-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. </P><P> Conclusion: It can be concluded that the concentration of κ-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.</P>

Using of whey in dairy desserts technology

Using of whey in dairy desserts technology

Geleneksel Bir Süt Tatlısı Olan İncir Uyutmasının Kalite Özellikleri Üzerine, İncir ve Portakal Albedosu İlavesinin Etkisi

In this research, “incir uyutması”, a local dairy dessert, was produced by adding figs (10%, 15% and 20%) and orange peel albedo (0.2%, 0.4% and 0.6%) layer at different ratios. Produced dairy desserts were stored at 4ºC for 7 days. As a result of the physicochemical analysis, it was determined that dry matter, viscosity, a* (redness) and b* (yellowness) values increased related to the increase in figs ratios whereas pH and L* (lightness) values decreased (p<0.05). The highest viscosity value was determined to be 1 325 cp in the 20 g/L fig and 0.6 g/L orange peel albedo sample. The addition of figs and orange peel albedos had no significant effect on the microbiological values (p>0.05) whereas the total aerobic mesophilic and psychrophilic bacteria counts increased during storage (p<0.05). Yeast/mold counts of the samples increased during storage (p<0.05). The highest increase was found in the samples containing 15 g/L figs with 2.46 log CFU/g and 0.6 g/L orange peel albedo. As a result of sensory analyses, the increase in figs ratio was found to be effective on aroma and texture (p<0.05). The addition of orange peel albedo was found to have a significant effect on the aroma scores of the samples, however, it had no significant effects on the texture (p<0.05). Overall evaluation scores increased during the first 5 days of the storage however decreased in the further days (p<0.05). The samples which received the highest sensory scores were 20 g/L figs and 0.6 g/L orange peel albedo sample.

Assessment of the Sensory Acceptability of Soy Milk Based Sandesh (Traditional Indian Sweet Dairy Dessert) For Elderly People (Aged > 60 Years) Living in Kolkata and its Efficacy on the Health Status of Geriatric Population

Background: Aging is often associated with the incidence of degenerative diseases such as cardiovascular, cerebrovascular diseases, diabetes, osteoporosis, and cancer, which affects dietary eating patterns in older adults. With advancing age, there is a decline in appetite and a reduced affinity to food. However, the eighty million citizens of West Bengal including the older adults have a craving for sweets. Therefore, the present study aims to evaluate the sensory and chemical evaluation of Sandesh prepared from soymilk and dates adhering to nutritional needs and dietary preference towards sweets for older adults. Method: Sandesh is prepared with the substitution of traditional milk chenna (fresh, unripened curd cheese made from cow milk/ buffalo milk)with soy milk and dates syrup.

Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi

Türk mutfağında önemli yere sahip olan sütlü tatlılar hamur ve şuruplu tatlılara göre daha hafif, sindirimi kolay ve besin değerleri oldukça yüksek olan ürünlerdir. Son yıllarda beslenme, sağlık ve kilo kontrolü gibi birçok farklı nedenden kaynaklı düşük ve sıfır yağlı ürünlere tüketici talebinin artmasıyla birlikte bu ürünleri geliştirmeye yönelik çalışmaların arttığı gözlenmektedir. Ancak gıda ürünlerinde yağın azaltılması, genellikle gıdaların yapısal özelliklerinde istenmeyen değişikliklere neden olmakta bu da tüketicilerin beğenisini etkilemektedir. Bu tür ürünlerin formülasyonunda yağ; görünüş, doku, ağız hissi ve özellikle lezzeti etkilemektedir. Gıdalardaki yağ içeriğinin azaltılmasıyla ilgili oluşan sorunları telafi etmek için peynir altı suyu proteini-pektin kompleksleri (WPPC), λ-karregenan, κ-karragenan, kısa ve uzun zincirli inülin karışımları, nişasta gibi yağ ikame maddeleri kullanılmaktadır. İkame maddelerinin kullanılması ile sütlü tatlıların yağ içeriğinde yapılan değişiklikler renk, reoloji, doku, duyusal algı, aroma salınımı ve algılanmasını etkilemektedir. Süt yağı içeriği, yarı katı sütlü tatlılarda duyusal algı, in vivo lezzet ve aroma salınımı üzerine etkilidir. Sütlü tatlı üretiminde kullanılan süt yağ içeriği (tam yağlı, az yağlı veya yağsız) ürünün reolojik ve duyusal özelliklerini, ağızda algılanan tat yoğunluğunu, aroma salınımını, akış davranışını, lezzeti ve viskoelastik özelliklerini etkilemektedir. Yağ içeriği azatılmış sütlü tatlılarda, kıvam verici ajan tipi ve konsantrasyonunun (nişasta, κ-karregenan, karboksimetil selüloz) ürünün, renginde, lezzetinde ve dokusunda algılanabilir değişikliğe yol açtığı, ürünün fiziksel ve yapısal özelliklerini değiştirebileceği saptanmıştır. Bu derlemede, yağ ikame maddeleri kullanılarak yağ içeriği azaltılmış sütlü tatlıların aroma salınımının ve reolojik özelliklerinin incelenmesi amaçlanmıştır.

Overuse of Non-caloric Sweeteners in Foods and Beverages in Chile: A Threat to Consumers' Free Choice?

The prevalence of obesity among Chilean adults and children is one of the highest worldwide. To fight the constant increase of non-communicable diseases and the growing sales of sugar-sweetened beverages, the Chilean government recently enacted a new Law of Food Labeling and Advertising imposing the application of front-of-package warning labels in foodstuffs whose composition exceeds limits for critical nutrients including sugar. Accordingly, food companies have been reformulating their products, incorporating non-caloric sweeteners (NCSs) in partial or total replacement of sucrose. The number of NCS-containing foods and beverages, therefore, has been increasing in the last years. This study aims to identify the NCS-containing products from different food/beverage categories currently available on the Chilean market. Nineteen supermarkets and 13 food web pages were visited by trained dietitians to carry out a systematic search of ingredient information from the different food categories. Overall, 1,489 products were analyzed, of which 815 (55.5%) contained at least one NCS, being this proportion particularly high, compared to other countries. 67.1% of the dairy products, 31.5% of the cereal products, 49% of the processed fruits, 74.3% of the non-alcoholic beverages, and 46.2% of sweets and other desserts contained NCS. Considering the food categories more specifically oriented to children, NCSs were present in 98.8% of powder juices, 98.3% of the flavored milks, 91.2% of jellies, and 79% of the dairy desserts. Sucralose and steviol glycosides were the most widely used NCSs, these sweeteners being present, alone or mixed with other, in 73.5 and 39.7% of the NCS-containing products, respectively, while the use of saccharin and cyclamate was low. In addition, 80 tabletop NCSs were available in the local market, 91.2% of them being sucralose and steviol glycosides (alone or combined). The high number of food products containing steviol glycosides makes very plausible that the daily consumption of this NCS in the pediatric populations could exceed its acceptable daily intake (ADI). The fact that there are no NCS-free foods alternatives for certain food categories, especially for children, is worrying.

Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup.

Rasgulla was developed using different levels of coconut sap and sucrose in cooking and soaking syrups by incorporating defatted soy flour in chhana (heat acid coagulated dairy product) ballsmade from milk (4% fat). Six different levels of sucrose and coconut sap were used: (1) 100:0 (SR); (2) 80:20 (SCR1), (3) 60:40 (SCR2), (4) 40:60 (SCR3), (5) 80:20 (SCR4) and (6) 0:100 (SCR5). Complete replacement of sucrose by coconut sap was not possible due to degradation of physico-chemical properties of it by direct heat treatment at higher temperatures. Low sucroseand high protein content rasgulla with overall acceptable quality can be developed by 20:80 ratio of sucrose to coconut sap syrup.

Water extraction residue from maize milling by-product as a potential functional ingredient for the enrichment with fibre of cakes

The present work is part of an effort for the holistic, environmental-friendly exploitation of maize milling by-product and emphasizes on the utilization of the rich in dietary fibre residue that remains after the aqueous extraction of oil for the preparation of health-promoting food products (e.g. bakery products, breakfast cereals, dairy desserts, sesame or peanut paste). To this direction, the residue was dehydrated and comminuted into two powders with different particle size that were then incorporated into the structure of yellow layer cakes at various wheat flour-substitution levels (up to 30%) and their impact on selected cake batter properties as well as the nutritional, textural, microstructural, thermal and sensory properties and the ageing behaviour of the final products, were evaluated. Partial supplementation of the wheat flour by the dietary fibre-enriched powders had only a limited effect on some of the cakes’ characteristics mainly induced by protein and starch dilution as well as limited starch gelatinization, but, generally, their sensory quality was not negatively influenced, suggesting the use of both powders as a health-beneficial and inexpensive ingredient for the fortification of cakes with fibre.

Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne’s theory apply to desserts?

Berlyne’s theory of hedonic appreciation in experimental esthetics includes complexity as a relevant dimension in the development of preferences. However, the soundness of this theory in the field of food and beverages has been challenged. The work reported here investigates the influence of perceived complexity on consumers’ preferences for some dairy desserts. Given the limits on sensory complexity reported in the literature, we (i) controlled for consumers’ level of familiarity with the products, (ii) used enough products to be able to test a quadratic model, (iii) evaluated sensory complexity with consumers, and (iv) analyzed data after clustering. Seven gourmet dairy desserts were tested by 145 French consumers, unfamiliar with this type of product, in a quantitative study. Products were also sensory-characterized by a panel using an adaptation of Sequential Profiling. We distinguished four groups of consumers with different perceptions of sensory complexity. For one group, the influence of complexity on preference was in line with Berlyne’s theory. Individual differences were also underlined between groups as the self-reported eating style and the level of familiarity with dairy products. Finally, our results confirm the importance of a dynamic evaluation to understand sensory complexity. Indeed, our findings show the influence of the number of sensations and their temporal evolution on sensory complexity. For the first time, we underline the potential effect of texture and flavor sensations on perceived complexity.

Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions.

The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. L. acidophilus was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA‐SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions. Furthermore, free and encapsulated probiotics were also incorporated in dairy dessert to evaluate the viability and stability during storage. Encapsulation using sodium alginate and SPI as a coating materials significantly (p < .05) improved the survival of probiotics under simulated gastrointestinal and thermal conditions. The buffering effect of microbeads prolonged their survival and stability of under simulated conditions. The number of surviving probiotic cells encapsulated with sodium alginate, SPI, and SA‐SPI over 120 days of product storage was 7.85 ± 0.39, 7.45 ± 0.37, and 8.50 ± 0.43 cfu/ml, respectively. In case of free cells, the surviving cells were just 3.5 ± 0.18 cfu/ml over the period of storage. In short, the study depicted that encapsulation provides protection during exposure to various hostile conditions.

Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating

The effect of ohmic heating (OH) (1.82, 3.64, 5.45, 7.30, 9.1 V cm−1, 90 °C/3 min) and conventional pasteurization in the parameters of quality of dairy desserts with blueberry flavor was investigated. Processes performances (heating rate, thermal load and energy consumption), physicochemical characteristics (fatty acids profile, volatile compounds, rheological assay and color parameters) and bioactive compounds (total phenolics, anthocyanins, antioxidant activity, inhibition of α-glycosidase, α-amylase, and angiotensin-converting enzymes) were evaluated. OH technology proportionated decreased heat generation, energy consumption and heat rate compared to conventional process. OH-treated dairy desserts subjected to higher electric field strength greater inhibition of α-glucosidase and ACE enzymes, without difference in fatty acid profile; however negative effects were observed in color parameters, volatiles profiling and rheological behavior. Overall, the results suggest the influence of ohmic heating on blueberry dairy processing is multidimensional, being the conditions of operation should be carefully chosen to keep the functional and structural aspects of the product.

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

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.