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

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 (37-45degreesC) and coagulation temperature (75-95degreesC) 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/cm(2) 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, 40.5degreesC incubation temperature and 88.5degreesC coagulation temperature.