Asian Journal of Dairy and Food Research, volume 31 issue 4 (december 2012) : 244 - 251

OPTIMIZATION OF INGREDIENTS FOR THE MANUFACTURE OF FRUIT CREAM USING RESPONSE SURFACE METHODOLOGY

Tanweer Alam, Alok Jha*, Nistha Saraswat, Jyotsana Dhasmana

Affiliations

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

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Cite article:- Alam Tanweer, Jha* Alok, Saraswat Nistha, Dhasmana Jyotsana (2025). OPTIMIZATION OF INGREDIENTS FOR THE MANUFACTURE OF FRUIT CREAM USING RESPONSE SURFACE METHODOLOGY. Asian Journal of Dairy and Food Research. 31(4): 244 - 251. doi: .

ABSTRACT

An ingredients mix for manufacturing fruit cream product based on milk cream was optimized. Cream, mixed fruits and sugar were the responses studied by employing the 3-factor Central Composite Rotatable Design version 8.02. The formulation with 80 g cream, 80 g mixed fruits and 19.89% sugar concentration was found to be the most appropriate for the manufacture of fruit cream. The analyses were based on scores of colour and appearance, consistency, flavour, taste and overall acceptability score. The formulated fruit cream gave an overall acceptability score of 7.97 and good desirability of 0.613. The fat, acidity, total sugar, protein and ash contents of the product were 10.35%, 0.33%, 30.65%, 1.15% and 1.09%, respectively.

KEYWORDS

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OPTIMIZATION OF INGREDIENTS FOR THE MANUFACTURE OF FRUIT CREAM USING RESPONSE SURFACE METHODOLOGY

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