Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix
Corresponding Author
Deshmukh Gajanan Panditrao
Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka, 560030 India
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Investigation, Methodology, Project administration, Writing - review & editing
Search for more papers by this authorMenon Rekha Ravindra
Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka, 560030 India
Contribution: Conceptualization, Data curation, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorNaveen Jose
Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka, 560030 India
Contribution: Resources, Supervision
Search for more papers by this authorB Surendra Nath
Dairy Chemistry Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka, 560030 India
Contribution: Conceptualization, Validation
Search for more papers by this authorMuniandy Sivaram
Economics and Statistics Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka, 560030 India
Contribution: Data curation, Software, Validation
Search for more papers by this authorCorresponding Author
Deshmukh Gajanan Panditrao
Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka, 560030 India
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Investigation, Methodology, Project administration, Writing - review & editing
Search for more papers by this authorMenon Rekha Ravindra
Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka, 560030 India
Contribution: Conceptualization, Data curation, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorNaveen Jose
Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka, 560030 India
Contribution: Resources, Supervision
Search for more papers by this authorB Surendra Nath
Dairy Chemistry Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka, 560030 India
Contribution: Conceptualization, Validation
Search for more papers by this authorMuniandy Sivaram
Economics and Statistics Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka, 560030 India
Contribution: Data curation, Software, Validation
Search for more papers by this authorAbstract
A novel dry crystallisation approach was attempted to formulate a convenience mix for a rice pasta–milk pudding. A mechanical stirring unit was custom-designed for the process. The interactive effect of process parameters (steam pressure, rotor speed, process time) on product characteristics was evaluated in terms of colour, particle size distribution, texture and sensory attributes of the mix and the reconstituted product. Optimised process conditions identified using response surface methodology (RSM) were steam pressure of 1.6 kg/cm2 at a scrapper speed of 50 rpm for 5 min. The prepared mix had a moisture content of <5% and was highly acceptable on reconstitution.
CONFLICTS OF INTEREST
With the submission, we hereby confirm that there is no conflict of interest in the submission of the paper to the journal.
Open Research
DATA AVAILABILITY STATEMENT
All data generated or analysed during this study have been incorporated into the research paper.
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