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Asian Journal of Dairy and Food Research, volume 37 issue 3 (september 2018) : 167-174

Studies on sensory and textural properties of milk cake using response surface methodology

R. Kaur, P.K. Singh, G. Talwar, Anurag
1College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141 001, Punjab, India.
Cite article:- Kaur R., Singh P.K., Talwar G., Anurag (2018). Studies on sensory and textural properties of milk cake using response surface methodology. Asian Journal of Dairy and Food Research. 37(3): 167-174. doi: 10.18805/ajdfr.DR-1316.

ABSTRACT

Milk cake is one of the most popular traditional sweets of India especially popular in Northern and Central part of India. High sugar content in milk cake poses severe restriction in its consumption. Sucrose was successfully replaced with artificial sweetener sucralose along with addition of bulking agent maltodextrin to provide a characteristic texture to the product. The level of milk fat and sucralose were optimised using response surface methodology. Central composite rotatable design was used with two independent variables i.e. milk fat (3-6%) and sucralose (0.03-0.07%). The optimisation was done on the basis of sensory profile assessment and important textural parameters i.e. hardness and adhesiveness. Milk cake prepared with 6% milk fat and 0.07% sucralose level gave optimised product.

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