Response surface optimization for development of Dragon fruit based ready to serve drink
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 …
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 …
Response surface optimization for development of dragon fruit based ready to serve drink.
KJ Kirti Jalgaonkar, MK Mahawar, SK Sakharam Kale… - 2018 - cabidigitallibrary.org
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 …
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 …
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