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Eggnog: process optimization and characterization of a dairy-based beverage

Published online by Cambridge University Press:  02 June 2023

Kamini Sharma ,
Ashish Kumar Singh ,
Dharani Kumar Maddipatla ,
Gaurav Kr Deshwal ,
Priyanka Singh Rao  and
Heena Sharma
Kamini Sharma
Affiliation:
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India
Ashish Kumar Singh
Affiliation:
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India
Dharani Kumar Maddipatla
Affiliation:
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India
Gaurav Kr Deshwal
Affiliation:
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India
Priyanka Singh Rao
Affiliation:
Dairy Chemistry and Bacteriology Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru 560030, India
Heena Sharma*
Affiliation:
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India
*
Corresponding author: Heena Sharma; Email: s.heenavet@gmail.com
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Abstract

Eggnog, a dairy-based beverage, comprises both milk and egg proteins. We aimed at optimizing the eggnog formulation using Box–Behnken design of response surface methodology. The combined effects of milk (60–75), cream (25–35) and eggnog base (6–8, all three as g 100/ml) were investigated on heat coagulation time, viscosity and thermal gelation temperature. ANOVA indicated that experimental data were well explained by a quadratic model with high check values (R2 > 0.94) and non-significant lack of fit tests. Based on the responses, an optimized formulation of eggnog with 60.0 milk, 25.0 cream and 6.50 eggnog base (as g 100/ml), could be considered best for manufacturing eggnog with desired attributes. This optimized formulation was characterized for physico-chemical, microbial and sensory attributes and the results indicated significantly higher fat and protein content than control formulation, but lesser lactose and total sugar content. Significantly higher viscosity, heat stability and lower thermal gelation temperature were also observed for the optimized formulation. Coliform, yeast and mold, E. coli and Salmonella counts were not detected in any sample but a significantly lower total plate count was observed for the optimized formulation.

Keywords

Eggnogheat stabilityresponse surface methodologyrheological propertiesthermal gelation
Type
Research Article
Information
Journal of Dairy Research , Volume 90 , Issue 2 , May 2023 , pp. 205 - 212
Copyright
Copyright © The Author(s), 2023. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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