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Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’ kheer mix powder

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Abstract

The objective of this study was to optimize the process of manufacturing instant kheer mix based on pearl millet instead of rice. Dairy whitener, pearl millet and powdered sugar were the responses studied by employing the 3-factor Central Composite Rotatable Design. The formulation with 15 g sugar, 30 g dairy whitener and 20 g pearl millet was found suitable for obtaining dry kheer mix. The analyses were based on scores of consistency, cohesiveness, viscosity and overall acceptability. The reconstituted product from the formulated kheer mix had an overall acceptability score of 7.66 and desirability index of 0.7663. The moisture, fat, protein, carbohydrate and ash contents of the dry mix product were 2.8, 4.38, 5.84, 85.88 and 1.1 %, respectively.

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Authors and Affiliations

  1. Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005, India

    Durga Shankar Bunkar, Alok Jha & Ankur Mahajan

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  1. Durga Shankar Bunkar
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  2. Alok Jha
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  3. Ankur Mahajan
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Correspondence to Alok Jha.

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Bunkar, D.S., Jha, A. & Mahajan, A. Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’ kheer mix powder. J Food Sci Technol 51, 2404–2414 (2014). https://doi.org/10.1007/s13197-012-0800-2

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  • DOI: https://doi.org/10.1007/s13197-012-0800-2

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