ArticleScientific reports2025
Standardization and characterization of Mohanthal using response surface methodology.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Design and optimization of an HVAC-integrated ozone disinfection system for the purified buffer room of PIVAS.iScience · 2026Article
- Influence of packaging materials on the quality and shelf life of Mohanthal during storage.Scientific reports · 2025Article
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Authors and funding
4 authors.
Funding
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Abstract
Mohanthal, a traditional Indian sweet made from chickpea flour, ghee, khoa, and sugar, holds significant cultural and culinary importance. However, its preparation lacks standardization, resulting in inconsistencies in quality that hinder large-scale production and commercialization. This study addresses these challenges by employing Response Surface Methodology with a Central Composite Design to optimize the ingredient formulation of Mohanthal, ensuring consistent quality while preserving its traditional essence. Experiments were conducted to evaluate the effects of varying levels of ghee, khoa, and sugar on sensory, textural, and color attributes, with chickpea flour kept constant. The optimized formulation, comprising 103.13 g of ghee, 27.70 g of khoa, 98.24 g of sugar, and 100 g of chickpea flour, exhibited superior sensory and textural characteristics, including enhanced flavor, color, and consistency. Quadratic models developed for key attributes, such as sensory scores, textural parameters, and browning index, demonstrated excellent predictive capabilities with R
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