title: Optimization of the formulation and technology of pearl millet based 'ready-to-reconstitute' kheer mix powder.
abstract: The objective of this study was to optimize the process of manufacturing instant kheer mix based on pearl millet instead of rice. Dairy whitener, pearl millet and powdered sugar were the responses studied by employing the 3-factor Central Composite Rotatable Design. The formulation with 15 g sugar, 30 g dairy whitener and 20 g pearl millet was found suitable for obtaining dry kheer mix. The analyses were based on scores of consistency, cohesiveness, viscosity and overall acceptability. The reconstituted product from the formulated kheer mix had an overall acceptability score of 7.66 and desirability index of 0.7663. The moisture, fat, protein, carbohydrate and ash contents of the dry mix product were 2.8, 4.38, 5.84, 85.88 and 1.1 %, respectively.
authors.affiliation: Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Durga Shankar
authors.initials: DS
authors.lastname: Bunkar
authors.affiliation: Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Alok
authors.initials: A
authors.lastname: Jha
authors.affiliation: Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Ankur
authors.initials: A
authors.lastname: Mahajan
keywords: Cohesiveness; Consistency; Kheer; Optimization; Pearl millet; Viscosity index