Optimization of cow milk Kheer Mohan using response surface methodology

Abstract

Kheer Mohan is a traditional chhana-based sweetmeat widely consumed in eastern Rajasthan, valued for its caramelized flavor, characteristic brown color, granular texture, and moderate sweetness. Traditionally made using buffalo milk, this study explores the formulation of Kheer Mohan using cow milk, which offers nutritional advantages such as lower fat content and better digestibility, along with increasing availability in India. The objective was to optimize the product's formulation using Response Surface Methodology (RSM) through a Central Composite Rotatable Design (CCRD).Key variables studied included sugar syrup concentration, semolina level, and cooking time. Results revealed that increasing sugar syrup concentration and extending cooking time significantly enhanced the product’s sensory attributes, including texture, flavor, and color. The optimized formulation involved a sugar syrup concentration of 68°Brix, 6% semolina (based on chhana weight), and a cooking time of 104 minutes. The final product showed a desirable composition with 63.93% total solids, 3.42% fat, 6.33% protein, 0.54% ash, 0.87% lactose, and 52.76% sucrose. Shelf-life evaluation indicated that the product remained organoleptically acceptable for 30 days at 30°C and 60 days at 4°C, with superior stability observed when stored in syrup. This study highlights the potential of cow milk as a viable alternative for producing Kheer Mohan with acceptable sensory and nutritional quality, while supporting value addition and diversification in the organized dairy sector.