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Optimization of the process variables for the preparation of processed paneer using response surface methodology

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Abstract

Models capable of predicting the quality and yield of processed paneer have been developed using response surface methodology to determine the optimum processing conditions. Three and four-dimensional response surfaces were drawn and the individual contour plots of the different responses were superimposed, and regions meeting the maximum sensory score (29.50–30.75) and yield (9.50–10.50 g/100 g) were identified at 70.1±2.0 °C at 4.85±0.23 pH and 2.908±0.113 g/kg stabilizer concentration. These predicted values for optimum process conditions were in good agreement with experimental data.

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Authors and Affiliations

  1. Department of Food Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India

    V. Nanda, S. Singh, C. S. Raina, N. Jindal & D. C. Saxena

  2. Department of Biochemical Engineering and Food Technology, H.B. Technological Institute, Kanpur, India

    K. Singh

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  1. V. Nanda
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  2. S. Singh
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  3. C. S. Raina
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  4. N. Jindal
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  5. K. Singh
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  6. D. C. Saxena
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Correspondence to D. C. Saxena.

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Nanda, V., Singh, S., Raina, C.S. et al. Optimization of the process variables for the preparation of processed paneer using response surface methodology. Eur Food Res Technol 218, 529–534 (2004). https://doi.org/10.1007/s00217-004-0903-8

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  • DOI: https://doi.org/10.1007/s00217-004-0903-8

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