Vol. 10, Issue 7 (2021)

Author(s):
Praveen BR, More DR and Bawachkar RR

Abstract:
Kheer is one of the simple traditional food, which fits in every situation and common between all community of people. Conventionally this is prepared by cooking rice with sugar or jaggery in milk till the moment that rice starch gets gelatinized. Changes in food propensities and way of life of individuals additionally demands for the nutritive rich food, with lesser preparation time and economically affordable price. To satisfy this condition different strategies were adopted like use of different base product, use of milk from different sources, different processing techniques and development of ‘Ready to eat’ or ‘Ready to serve food’ sources and ready mixes, which are acquiring prevalence now a days. Along with large scale production and changed base products, consumer acceptance and cost of production of these modified product is also considered. RSM (Response surface methodology) and central composite design (CCD) are commonly used to check the consumer acceptability and advancement of moment kheer blend.