Optimization of technical process for manufacture of sapota pulp enriched rabri

Abstract

A laboratory experiment conducted to process for manufacturing of rabri blended with sapota pulp, sugar and milk as main ingredients were optimized. During the experiment, the effect of different levels of sapota pulp, sugar and milk fat, was studied by employing a 3 factor central composite rotatable design version 9.0.5. The best formulation with 8.5 % sapota pulp, 3 % sugar and 4 % milk fat at process temperature of 89.5 °C yielded 27.52% of the product on the basis of the weight of mix used. This formulation was found to be most appropriate for manufacture of sapota pulp enriched rabri with predicted scores of 8.79, 8.87, 8.11, 8.67, 8.21 and 8.44 for get maximum possible quality, color and appearance, flavour, body and texture, sweetness, consistency and overall acceptability respectively.