Green Valorisation of Whey for Development of RTE Kadhi using Response Surface Methodology (RSM)

Abstract

Kadhi is a traditional fermented product with mild acidic in taste. The method of kadhi preparation varies from state to state depending on the individual’s preference. The main hindrance in its commercialization is its short shelf life. So, a process was optimized by replacing buttermilk with fermented whey which is a by-product of cheese / paneer industry with high BOD and COD value. Effect of different variables i.e. Bengal gram flour (5.0, 7.0, 10.0%) and quantity of fermented whey (50, 75, 100%) on sensory attributes of RTE kadhi was studied using Response Surface Methodology. The developed kadhi contained 81.22% moisture, 3.81% protein, 4.85 % fat, 2.53 % ash, 1.069 ppm iron, 1.43 ppm magnesium, 0.64 ppm zinc and 1.38 ppm calcium. The developed product (200 gm) was filled in pouches and sterilized at 121°C for 10 min. Samples were analyzed at an interval of 7 days for one month at 10°C and 25°C temperature. Kadhi samples were found acceptable at the end of 30^th day. The study was terminated in first week of second month as some visible changes were noticed in microbial quality of the product. Based on these observations, it can be concluded that buttermilk can be totally replaced by fermented whey and the product can be stored for one month at 10°C without using any preservatives.