Optimization and sensory profile of Chhana based Kulfi as function of ingredients using Response Surface Methodology

Abstract

Investigation was undertaken to study the effect of ingredient levels viz., chhana, cow milk, sugar and stabilizer on sensory characteristics of kulfi using response surface methodology (RSM). Flavour score was significantly (p≤0.01) positively affected by level of chhana and sugar and significantly (p≤0.01) negatively affected by level of milk at linear level. Quadratic terms of milk and chhana had significant (p≤0.01) negative effect while quadratic term of sugar had significant (p≤0.05) positive effect on flavour score of chhana based kulfi. Body and texture score was significantly (p≤0.01) positively affected by level of chhana at linear level. Quadratic term of milk had significant (p≤0.01) negative effect while quadratic term of sugar had significant (p≤0.05) positive effect on body and texture score of chhana based kulfi. Colour and appearance score was significantly (p≤0.01) positively affected by level of chhana at linear level. Melting quality score was significantly (p≤0.05) positively affected by level of milk at linear level. Quadratic term of sugar had significant (p≤0.01) positive effect on melting quality score of chhana based kulfi.