Asian Journal Of Dairy and Food Research
Publish
your articles with us

Quick Facts



Payment Options

payment portals

Click here to pay directly

Process optimization for in-line production of Rabri

Santosh Chopde*, Bikram Kumar and Prashant Minz

Dairy Engineering Division, ICAR-National Dairy Research Institute, Karnal-132 001, India

santosh.der@gmail.com

Page Range:
10-16
Article ID:
DR-887
Online Published:
16-01-2016
Abstract

Scraped surface heat exchanger (SSHE) was integrated with conical process vat (CPV) for in-line production of rabri. Response surface methodology was applied to optimize the process parameters on the basis of sensory score, chromatic and textural attributes. The four factors considered for optimization were initial concentration of milk in SSHE, final concentration of milk in CPV, ratio of clotted cream layer (CCL) to sweetened concentrated milk (SCM) and steam pressure of CPV during removal of CCL. Optimum parameters predicted for rabri production were initial concentration of milk to 30% total solids (TS) in SSHE, final concentration of milk to 40% TS in CPV before sugar addition, 0.167 CCL/SCM ratio and 0.8 kg/cm2 steam pressure of CPV during removal of CCL. The observed values for flavour, body and texture, colour and appearance, overall acceptability, firmness, L*, a* and b* were 7.97, 7.93, 8.23, 8.067, 0.3540, 75.907, 01.14 and 16.3197 respectively. 

Keywords
In-line production, Process optimization, Rabri, Response surface methodology.
References
  1. Aneja, R.P. (1992). Traditional milk specialities survey. In: Dairy India, 2nd Edn. RP Gupta, New Delhi, p. 268-269
  2. Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002). Desiccated milk based products In: Technology of Indian Milk Products. Dairy India Publication, Delhi, p. 125
  3. Chopde, S.S., Kumar, B. Minz, P.S. and Sawale, P. (2013). Feasibility study for mechanized production of Rabri. Asian J of Dairy and Food Research 32:30-34 
  4. FSSAI .2011. Akalank’s food safety and standards act, rules and regulation. Akalank Publication, New Delhi.
  5. Gayen, D., Pal, D. (1991a). Sensory, chemical and microbiological qualities of Delhi and Karnal market sample of Rabri. Indian J. of Dairy Sci. 44:80-83
  6. Gayen, D., Pal, D. (1991b). Studies on the manufacture and storage of rabri. Indian J of Dairy Sci. 44:84-88
  7. Khaskheli, M., Jamali, A., Arain, M.A., Nizamani, A.H., Soomro, A.H., Arain, H.H. (2008). Chemical and sensory quality of indigenous milk based product ‘rabri’. Pakistan J of Nutrition 7:133-136
  8. Mathur, B.N. (1991). Indigenous milk products of India: The related research and technological requirements. Indian Dairyman 42:63
  9. Pal, D. (2000). Technological advances in manufacture of heat desiccated traditional Indian milk products-An overview. Indian Dairyman 52:27
  10. Rajorhia, G.S. (1995). Traditional Indian dairy products technologies ready for mass adoption. Indian Dairyman 47: 5-14
  11. Rangappa, K.S., Achaya, K.T. (1985). Indian Dairy Products, 2nd Edn. Asia publishing house, p: 109
  12. Singh, K.P., Gupta, M.P. (2007). Mineral composition of rabri. Indian J of Dairy Sci. 60:389-392
Global footprints


© 2015 AARC JOURNALS. All Rights Reserved. Powered By AARC JOURNALS