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.&nbsp;

Process optimization for in-line production of Rabri

<div>Background: The dairy industry is one of the largest industries in India. The exports were made to 105 countries in the world. Dairy production is one of the major sustenance factors for the rural economy of India. Notably, India ranks first in Isabgol production (98%) and is the sole supplier of seeds and husk in the international market. Among medicinal plants, Isabgol is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. It contains a significant number of proteins and husk yields colloidal mucilage which are valued for medicinal application and is used in Ayurveda, unani and allopathic systems of medicines. It is the main constituent of a number of laxative preparations. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical.&nbsp;Basundi is one of the heats desiccated indigenous products popular in Western part of India, mostly Maharashtra and Gujarat. It can be classified in the condensed milk group along with rabri, khoa, mithai and kheer and can be considered similar to sweetened condensed whole milk. 
 
Methods: The present investigation indicates utilization of encapsulated lactic acid bacteria culture (Lactobacillus acidophilus, Lactobacillus bulgaricus) and modified psyllium husk for the preparation of probiotic basundi. The prepared probiotic basundi was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic basundi was prepared from 1000 ml of milk, 90 gm sugar, 02-03 pieces of cardamom, saffron and encapsulated LAB culture having (107, 108 and 109 cfu/gm containing equal proportions of Lactobacillus acidophilus and Lactobacillus bulgaricus) with 0.65 per cent hydrochloric acid modified psyllium husk. The probiotic basundi was then stored at refrigerated conditions at 4&deg;C for 08 hrs. 
 
Result: The organoleptic evaluation of probiotic basundi was carried out. As per the score of hedonic scale, basundi with encapsulated 10 per cent probiotic culture (109 cfu/gm) with 0.65 per cent hydrochloric acid modified psyllium husk had shown maximum consumer acceptability (8.3) among all samples.</div>

Process optimization for in-line production of Rabri

Exploration of Encapsulated Modified Psyllium Husk for Preparation of Probiotic Basundi