Process Optimization for Producing Cowpea Added Instant Kheer Mix Using Response Surface Methodology

Kheer is a cereal based dessert commonly prepared using rice or any other staple cereal, milk and sugar, popular in India and South East Asian countries.In the present endeavour, a modified instant kheer mix was devised wherein cowpea and malted wheat flour were added along with rice, skim milk powder and sugar.These additions were done to enhance the nutritional properties of kheer.Response surface methodology (RSM) and central composite design (CCD) were used in optimization of instant kheer mix.The objective was to devise the best combination of process variables, so as to obtain optimal recipe having high protein as well as overall acceptability.Variants of instant kheer mixes were tried and tested for acceptability using varying amounts of different ingredients.Best variant was selected by a semi trained panel using 9 point hedonic test and taken up for optimization.Process variables were amounts of cowpea, cowpea soaking time and amount of malted wheat flour and responses were protein, crude fiber and overall acceptability.Regression models and response surface plots were generated and adequacy was tested with regression coefficients (R 2 ) and the lack of fit tests.The best recipe of highest desirability was chosen and its organoleptic attributes were evaluated using 5 point composite rating scale.Nutritional analysis of the optimum recipe was done.Results of ANOVA indicated that process variables had a significant effect on the response; protein (p<0.05).Results for regression coefficients suggested a fair fit of the model.The optimum instant kheer mix had 12g cowpea, with 4hours soaking of time and 5.01g malted wheat flour.Its responses were 10.273g protein, 0.076g crude fiber and 8.052 overall acceptability liked highly).The optimized recipe was high in protein and had good sensory characteristics.