Dairy Waste Valorization: Development of Ghee Residue-Based Snack Using Response Surface Methodology

Dairy Waste Valorization: Development of Ghee Residue-Based Snack Using Response Surface Methodology | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Dairy Waste Valorization: Development of Ghee Residue-Based Snack Using Response Surface Methodology Kuntal Roy, Anindita Debnath, Aparnna V.P This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-9110096/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Purpose This study aimed to investigate the possibility of utilizing by-products obtained from the production of heat-clarified milk fat, i.e., ghee residue, for the preparation of value-added dairy-based snacks. Method For the optimization of ingredients, face centred design (FCD) model of response surface methodology (RSM) was used. Ingredients like rice flour (95-105%), skim milk powder (SMP) (30-40%), salt (3-3.5%), and spices (3.5-4.5%) were added to the ghee residue for the preparation of the ghee residue-based snack (GRBS). The effect of microwave treatment (95-105 s) was studied to optimize the processing condition and shelf-life evaluation of product was also conducted. Result The highest desirability of 0.907 was obtained for the combination with 100.14% rice flour, 36.03% SMP, 3.5% salt, and 4.37% spices with a microwave baking time of 100 s. The textural analysis of GRBS showed hardness, cutting strength and cohesiveness values of 54405.67g, 21.038N and 0.569g, respectively. Compositional analysis showed that the optimized GRBS had 7.88% moisture, 15.84% fat, 50.31% protein, 21.84% carbohydrate, 18.95% lactose, 2.23% salt (NaCl), and 4.13% ash and superior sensory attributes. Conclusion The prepared GRBS had shelf life of 8 days at room temperature. The prepared snacks present a sustainable and efficient strategy for converting dairy by-products into high-value functional foods. Food Science & Technology Dairy waste valorisation ghee residue microwave baking response surface methodology snacks Full Text Additional Declarations The authors declare no competing interests. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-9110096","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":605411443,"identity":"972230af-981f-428f-ab10-5e8065726c4c","order_by":0,"name":"Kuntal Roy","email":"","orcid":"https://orcid.org/0009-0001-6045-6240","institution":"Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, 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Ingredients like rice flour (95-105%), skim milk powder (SMP) (30-40%), salt (3-3.5%), and spices (3.5-4.5%) were added to the ghee residue for the preparation of the ghee residue-based snack (GRBS). The effect of microwave treatment (95-105 s) was studied to optimize the processing condition and shelf-life evaluation of product was also conducted.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eResult\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe highest desirability of 0.907 was obtained for the combination with 100.14% rice flour, 36.03% SMP, 3.5% salt, and 4.37% spices with a microwave baking time of 100 s. The textural analysis of GRBS showed hardness, cutting strength and cohesiveness values of 54405.67g, 21.038N and 0.569g, respectively. Compositional analysis showed that the optimized GRBS had 7.88% moisture, 15.84% fat, 50.31% protein, 21.84% carbohydrate, 18.95% lactose, 2.23% salt (NaCl), and 4.13% ash and superior sensory attributes.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConclusion\u003cbr\u003e\n\u003c/strong\u003eThe prepared GRBS had shelf life of 8 days at room temperature. 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