Optimization of nondairy curd using response surface methodology

Authors

  • V. Subasshini Department of Food Science and Nutrition, Periyar University, Salem-636011, Tamil Nadu, India.
  • Dr. S. Thilagavathi Assistant Professor, Department of Food Science and Nutrition, Periyar University, Salem-636011, Tamil Nadu, India.

DOI:

https://doi.org/10.46947/joaasr322021141

Keywords:

Bamboo rice, Plant-based curd, Optimization, Central composite design, RSM

Abstract

Bambusa arundinacea, being grown naturally in a forest is wild in nature. Bambusa arundinacea
seeds are collected from forest areas and being sold as Bamboo rice which is highly nutritious and
encompasses many medicinal properties. Ingestion of proteins present in dairy milk is capable of
causing cow’s milk allergy. An elimination diet is a dietary protocol adopted to overcome this issue by
excluding protein from dairy foods. As a replacement for the missed out protein, the current study
focused to formulate a Non-dairy curd using a suitable plant-based starter. The primary objective of the
exploration is to amend the process and ingredients used to formulate a non-dairy curd. A quadratic
model was executed to inter-relate the independent variable[Bamboo rice milk[X,ml]and Peanut
milk[X,ml] ] towards the response Titrable acidity [Y1, %], Total solids [Y2, %], and pH [Y3] for the
perfect development of the curd by Central Composite Design as a tool. The R2 value of the responses
were significant with the high-level degree of 0.9365, 0.9610, and 0.8710 respectively. Independent
variables had persuasive results on the dependent variables [p is less than 0.05] which matched the
statistical model. The results of the optimized combination of process ingredients were 79.9 ml Bamboo
rice milk, 31.57ml peanut milk while the optimal response values of Titratable acidity, Total solids, and
pH were 0.106%, 7.73%and 4.52 with the highest desirability index of 1 respectively. Hence the study
therefore concluded that RSM was successfully adopted for the optimal level of plant-based curd
production ingredients.

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Published

2021-01-28

How to Cite

V. Subasshini, & Dr. S. Thilagavathi. (2021). Optimization of nondairy curd using response surface methodology . JOURNAL OF ADVANCED APPLIED SCIENTIFIC RESEARCH, 3(2), 7–16. https://doi.org/10.46947/joaasr322021141