Optimization of process for the manufacture of Khajoor gur rasogolla using response surface methodology

India's total production of chhana, a heat and acid coagulated product is estimated to be 2 million tonnes. Chhana serves as a base material and filler for a large variety of Indian sweetmeats. Chhana based sweet rasogolla was manufactured but instead of using sugar, syrup of khajoor gur was used so that rasogolla contains all those vitamins, minerals and therapeutic properties those are present in date fruit. The effect of different levels of baking powder, cooking time and sugar concentration on khajoor gur rasogolla were studied. The derived models of different responses were optimized by numerical method and found to be 7.04 for taste, 7.09 for flavor and 7.53 for overall acceptability score. The optimum input variables were 1.39% of baking powder, 23.25 min of cooking time and 55% khajoor gur concentration.