Modelling and optimization of process parameters for production of desiccated Chhana-murki (Indian cottage cheese-based dessert)

In the present study, process parameters were optimized for the production of desiccated chhana-murki (Indian cottage cheese‐based dessert). Response Surface Methodology (RSM) was employed to explore the mutual effects of coagulation temperature (CT) of milk (70–90 °C), % fat level in milk (3.5%–5.5%), and sugar-to- paneer cube (SP) ratio (0.6–0.9) on instrumental hardness (N), water activity (a w ), yield (%), sensory sweetness and overall acceptability (on 100-point intensity scale) of chhana-murki . The resulted responses were evaluated by analysis of variance (ANOVA), and the second-order polynomial response surface equations were fitted using multiple regression analysis. Determination coefficients ( R 2 ) were equal to 80% or higher for individual responses stated that the developed models were well fitted to the experimental results. The optimized product was prepared using CT 79.22 °C, milk fat 4.8%, and SP ratio 0.7. Confirmatory experiment values for instrument hardness, water activity (a w ), yield (%), sensory sweetness and overall acceptability were 105.05 N, 0.85, 115.2%, 61.2 and 78.8, respectively.