Response surface optimization for development of Dragon fruit based ready to serve drink
Journal Title: Journal of Applied and Natural Science - Year 2018, Vol 10, Issue 1
Abstract
Dragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodology (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutritional characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P<0.01) effect of incorporating grape juice and sugar syrup which further improved the organoleptic properties of the blended RTS.Optimum juice percentages obtained for the best blend formulation were,dragon fruit (70%), grape juice (5%) and sugar syrup (3%), respectively. The beverage was observed to be acceptable in terms of its nutritional value and overall acceptability.
Authors and Affiliations
Kirti Jalgaonkar, Manoj Kumar Mahawar, Sakharam Kale, Prerna Nath Kale, Bhushan Bibwe, Ajinath Dukare, Pankaj Kannaujia, Vijay Singh Meena
Keywords
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- EP ID EP287202
- DOI 10.31018/jans.v10i1.1617
- Views 90
- Downloads 0
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