Optimization of Sensory Profile of Steamed Dahi (Bhapa Doi) as function of Ingredients Using Response Surface Methodology

Abstract

Steamed dahi (Bhapa Doi) is a concentrated sweetened gel type product prepared by steaming of a mixture of concentrated dahi (chakka), concentrated milk and sugar. Investigation was undertaken to study the effect of ingredient levels viz., chakka, concentrated milk, sugar and steaming time on sensory characteristics of steamed dahi using response surface methodology (RSM). Concentrated milk and steaming time had significant negative effect (P<0.05) in linear term and chakka and steaming time had significant negative effect (P<0.01) in quadratic term on colour and appearance score. Concentrated milk had significant (P<0.01) positive and negative interaction effect on body and texture score in combination with chakka and steaming time respectively. Steaming time had significant (P<0.01) negative single term effect on sweetness score of the end product. Concentrated milk with sugar had significant (P<0.05) positive interaction effect, whereas sugar and steaming time had significant (P<0.01) negative interaction effect on whey syneresis score. In case of overall acceptability in linear term sugar had significant (P<0.01) positive effect but concentrated milk had significant (P<0.05) negative effect. Sugar combined with concentrated milk had significant (P<0.01) positive interaction effect but with steaming time had significant (P<0.05) positive interaction effect on overall acceptability score.  The optimized sample contained 36% total solids, 3.5% fat, 4% protein, 27.65 % total carbohydrate and (0.85%) ash with a desirability of 0.85.