M.A. Thesis:

Optimization of pizza cheese formulation with ketchup flavour by response surface methodology

Cheese is a dairy product processing, which Unlike regular cheese or mozzarella cheese, milk directly from the preparation of food products, but cannot be fitted based on cheese that are crushing, mixing and melting off of one or more natural cheese along with other dairy or non-dairy for the add-on you wish as a homogeneous mixture, homogenized, smooth and soft with use of heat and mechanical cutting and salt production, fitted., in this study, the cheese pizza with SEO Making the formulation using ketchup taste and the Basil seeds gum production. therefore, in order to improve upon the Central composite design (CCD) rotation, the impact of adding different levels of powder, ketchup (1.5-2.5-3.5%) and Basil seeds gum (0-0.03-0.05%) on the microbial Property, tissue (TPA), stretching, flexibility and intuitive colorimetric cheese pizza were statistical analysis the results of the assessment help. Software Design-Expert.Chemical test results showed that the value of PH, acidity, dry matter under the impact of the aforementioned factors. The results of tissue analysis of the data suggests that all of the tissue with measurement indicators were impressed Textural analysis. osamgh ketchup seed powder, Basil on all histological features cheese pizza a significant impact (P ?0.05). Microbial test results showed that the interaction seed gum powder and Basil bean can reduce the amount of yeast and mold manufacturing product. colorimetric analysis expressed this entry was to increase seed gum powder and ketchup Basil reduced brightness parameter (L), but increase the ketchup seed gum and Basil powder increase the lighting parameters (a) and (b). the results of the sensory analysis showed that most of the overall acceptance rate of 1.5 percent with ketchup and 0.24% gum powder Basil seed set. The result of the optimization formulation of powder-based Pizza Pizza cheese and Basil seeds gum is the possibility

Keywords: Cheese pizza, formulation optimization, response surface methodology, ketchup powder, gum basil seed