National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Increasing demand for healthful and functional foods has given impetus to dairy processing industry especially traditional dairy product sector for development of tastier and healthier Indian sweetmeats. The objective of the present study was to develop functional doda-burfi supplemented with additional fiber and calcium fortification. The optimization was carried out using central composite rotatory design (CCRD) of response surface methodology (RSM). Effect of supplementation of oat fiber (1-3 %) and calcium (50-100 mg/100 ml of milk) was studied in doda burfi following standard recipe. Optimization was carried out using sensory responses. The sensory properties namely flavor, appearance, body and texture, mouth feel and overall acceptability of doda burfi samples were evaluated by a semi-trained panel of judges using 9-point hedonic scale. The results of the analysis showed that all the examined model solutions had significant influence on the different parameters indicating that the statistical model designed for these attributes fitted well in quadratic equation in all aspects of model efficiency check (R2>0.80), except for color.
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