1Department of Dairy Technology, College of Dairy Technology, Warud, Maharashtra Animal and Fishery Sciences University, Nagpur-440 001, Maharashtra, India
2Department of Dairy Technology, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalay, Raipur-492 006, Chhattisgarh, India
3Department of Dairy Business Management, College of Dairy Technology, Warud, Maharashtra Animal and Fishery Sciences University, Nagpur-440 001, Maharashtra, India
4Department of Dairy Technology, Parul Institute of Technology, Parul University, Vadodara-390 001, Gujarat, India
5Krishi Vidyan Kendra, Mahasamund, Indira Gandhi Krishi Vishwavidyalaya, Raipur-492 012, Chhattisgarh, India
*Corresponding Author: N.W. Shinde, Department of Dairy Technology, College of Dairy Technology, Warud, Maharashtra Animal and Fishery Sciences University, Nagpur-440 001, Maharashtra, India, Email: nwshinde@gmail.com
Online published on 4 November, 2025.
Fermented milk products are highly nutritious food containing a significant amount of macro-nutrients, micronutrients as well as bioactive molecules which are required for the growth and overall development of all age's people. However, they lack in fibre, vitamin C and essential mineral such as iron. Pseudo-cereal like amaranth is a principal source of energy consists of significant amount of carbohydrates, protein, fibre and some micronutrients viz., calcium, phosphorus, iron, zinc etc. Therefore, a study was undertaken to optimize the amaranth (Amaranthus cruentus) incorporated composite fermented milk drink (AICFMD).
In present study, the central composite rotatory design (CCRD) with response surface methodology (RSM) was used to optimize the level of various ingredients (Independent variables) i.e. roasted amaranth flour, sugar and curd acidity to formulate the most acceptable AICFMD.
The results revealed that composite fermented milk drink prepared from toned milk 60.5%, amaranth 4%, sugar 10.5%, water 25.0% (w/w) with curd acidity 0.831% lactic acid and final total solid content maintained to 21.2%, resulted in good quality AICFMD.
Amaranth, Fermented milk drink, Optimization, Response surface methodology
