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

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 coa...

Full description

Saved in:
Bibliographic Details
Published in:Journal of dairy research 2023-05, Vol.90 (2), p.205-212
Main Authors: Sharma, Kamini, Singh, Ashish Kumar, Maddipatla, Dharani Kumar, Deshwal, Gaurav Kr, Rao, Priyanka Singh, Sharma, Heena
Format: Article
Language:English
Subjects:
Alcoholic beverages
Animals
Beverages
Beverages - analysis
Coagulation
Cream
E coli
Eggs
Escherichia coli
Experiments
Gelation
Heat
Hot Temperature
Lactose
Methods
Microorganisms
Milk
Milk - chemistry
Optimization
Proteins
Response surface methodology
Rheology
Sensory properties
Temperature
Thermal gelation
Variance analysis
Viscosity
Yeasts
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029923000286