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Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology

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Response surface methodology was used to optimize starter culture concentration (3–7%), pigeon pea–soy solids ratio (1 : 0.3–1 : 1.1), pigeon pea–water ratio (1 : 12–1 : 9), incubation temperature (37–45C) and coagulation temperature (75–95C) in the development of a cheese analogue from pigeon pea and soy milk. Pigeon pea milk and soy milk were prepared by a hot water grinding method, followed by filtration and inoculation. Cheese analogue was obtained through coagulation of the fermented milk by boiling for 15 min, followed by filtration using double-layered muslin cloth and pressing at 1 kg/cm2 pressure for 1 h. The results showed that the total solids recovery (TSR), protein content, fat content and pH varied from 51.09–62.61%, 40.04–55.93%, 9.35–15.36% and 4.48–4.9, respectively, depending on the experimental conditions. The optimum conditions of process parameters for maximum total solids recovery were 6.0% starter culture concentration, 1 : 0.4 pigeon pea–soy solids ratio, 1 : 11 pigeon pea–water ratio, 40.5C incubation temperature and 88.5C coagulation temperature.

Keywords: Cheese analogue; Pigeon pea milk; Response surface methodology (RSM); Soy milk

Document Type: Research Article


Affiliations: 1: Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, U.A. 263 145, India and 2: Department of Food Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab 148 106, India

Publication date: February 1, 2005


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