OPTIMIZATION OF NONDAIRY CURD USING RESPONSE SURFACE METHODOLOGY

Bambusa arundinacea, being grown naturally in a forest is wild in nature. Bambusa arundinacea seeds are collected from forest areas and being sold as Bamboo rice which is highly nutritious and encompasses many medicinal properties. Ingestion of proteins present in dairy milk is capable of causing cow's milk allergy. An elimination diet is a dietary protocol adopted to overcome this issue by excluding protein from dairy foods. As a replacement for the missed out protein, the current study focused to formulate a Non-dairy curd using a suitable plant-based starter. The primary objective of the exploration is to amend the process and ingredients used to formulate a non-dairy curd. A quadratic model was executed to inter-relate the independent variable[Bamboo rice milk[X,ml]and Peanut milk[X,ml] ] towards the response Titrable acidity [Y1, %], Total solids [Y2, %], and pH [Y3] for the perfect development of the curd by Central Composite Design as a tool. The R-2 value of the responses were significant with the high-level degree of 0.9365, 0.9610, and 0.8710 respectively. Independent variables had persuasive results on the dependent variables [p is less than 0.05] which matched the statistical model. The results of the optimized combination of process ingredients were 79.9 ml Bamboo rice milk, 31.57ml peanut milk while the optimal response values of Titratable acidity, Total solids, and pH were 0.106%, 7.73%and 4.52 with the highest desirability index of 1 respectively. Hence the study therefore concluded that RSM was successfully adopted for the optimal level of plant-based curd production ingredients.