Effect of varying level of dried milk proportion on formulation and reconstitution of Phirni mix powder
Journal of food science and technology(2013)
Abstract
An investigation was undertaken to study the varying proportion of WMP to SMP (25:75, 50:50 and 75:25) for formulation of Phirni mix powder (PMP). The sensory quality of experimental Phirni increased consistently with the increase in the levels of WMP upto 50:50, thereafter, decreased significantly ( p < 0.01). The maximum sensory scores were obtained with a proportion of 50:50 for all sensory attributes. The textural characteristics were found significant ( p < 0.01) with the increase in the proportion of WMP. Further, the formulation was reconstitute by dispersing the PMP with varying levels of water (50 : 30, 50 : 40 and 50 : 50) and followed by cooked at 85 ± 5 °C for different cooking time (5,10 and 15 min). The results obtained among the reconstituted water on the sensory and textural attributes were found significant ( p < 0.01). The maximum sensory scores were observed at 10 min cooking time with 50: 40 proportion of PMP to water.
MoreTranslated text
Key words
Phirni,Mix powder,Sensory quality,Rheological characteristics
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined