Effect of varying level of dried milk proportion on formulation and reconstitution of Phirni mix powder

Kumar, Suryamani; Paul, S. C.; Kumar, Sanjay

doi:10.1007/s13197-013-1106-8

Cited by 4 publications

(2 citation statements)

References 4 publications

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“…Also, increment in cooking time significantly increased ( p < .05, Table 4) the visual consistency score of the samples. Kumar, Paul, and Kumar (2015) reported that rheological characteristics of phirni like hardness increased with the increase in the period of cooking at 85 ± 5°C. It is a well‐known fact that as the cooking time of kheer preparation increased, the hardness of vermicelli decreased, which is more acceptable.…”

Section: Resultsmentioning

confidence: 99%

“…Increased cooking of rice grains led to an increase in the level of total solids which further decreased hardness, thus leading to softening of rice grains (Kavimani, Barnwal, Minz, & Dodeja, 2016). Kumar et al (2015) reported that rheological characteristics of phirni like adhesiveness increased with the increase in the period of cooking at 85 ± 5°C. Jafri, Jha, Rasane, and Sharma (2015) reported that the processing time had a negative and significant ( p < .01) effect on grain integrity.…”

Section: Resultsmentioning

confidence: 99%

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Optimization of ingredients and processing time for the development of functional dairy dessert ( Kheer )

Pahwa

Khamrui

2020

J Food Process Preserv

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In this study, Central Composite Rotatable Design was applied for the estimation of combined effect of cooking time (25–30 min) and ingredient levels viz., as milk (70–80 parts), vermicelli (5–7 parts) and sugar (8–10 parts) level on color and sensorial properties of oat–semolina vermicelli kheer (concentrated dairy dessert with non‐dairy ingredients). The addition of oat–semolina‐based vermicelli significantly decreased the L* value and increased a* and b* value of kheer, while an increase in milk, sugar levels and cooking time increased the L* value and decreased a* and b* values of the samples. Also, an increased level of vermicelli increased the visual consistency, stickiness, particle integrity, coarseness, and browning scores and decreased the cooked flavor and sweetness score of the functional kheer. Optimization of kheer suggested 80 parts of milk, 5.31 parts of vermicelli, 9.14 parts of sugar, and 28.12 min as the best combination with the desirability of 0.771. Practical applications The standardized level of ingredients and processing time may get wide‐ relevance in large‐scale mechanized production of oat–semolina vermicelli‐based dairy dessert (kheer). The findings will help to further develop various functional dairy desserts using multi‐grain vermicelli, which will provide both health benefits and variety to the consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Optimization of ingredients and processing time for the development of functional dairy dessert ( Kheer )

Pahwa

Khamrui

2020

J Food Process Preserv

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Development of instant phirni mix (a traditional dairy dessert) from high amylose rice, skim milk powder and carboxymethyl cellulose-resistant starch, predicted glycemic index and stability during storage

et al. 2021

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Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

Naseer

Naik

Hussain

et al. 2022

Sci Rep

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High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investigated on physical characteristics of dry-mix and on texture profile parameters, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and overall acceptability of phirni (a traditional milk pudding). Design expert predicted SMP (70): HAR (30) and CMC (0.8%) as optimum levels for reducing the pGI and maximizing the RS content and other quality characteristics in phirni. RS content of phirni (4.38%) prepared from optimized dry-mix (ODM) was higher while pGI (48.12) and GL (7.50) were lower as compared to phirni prepared from market dry-mix (MDM). The visco-thermal properties of ODM and MDM also showed significant variations. Storage modulus (Gʹ) and loss modulus (Gʹʹ) indicated that ODM phirni was less solid than MDM phirni. Scanning electron micrographs showed fused structures in ODM, while coarse sheet like structures were observed across the surface of MDM. Thus, ODM can be a promising substitute for the available milk desserts for diabetic patients.

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Effect of varying level of dried milk proportion on formulation and reconstitution of Phirni mix powder

Cited by 4 publications

References 4 publications

Optimization of ingredients and processing time for the development of functional dairy dessert ( Kheer )

Optimization of ingredients and processing time for the development of functional dairy dessert ( Kheer )

Development of instant phirni mix (a traditional dairy dessert) from high amylose rice, skim milk powder and carboxymethyl cellulose-resistant starch, predicted glycemic index and stability during storage

Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

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