DEVELOPMENT OF TECHNOLOGY FOR BOTTLE GOURD JUICE BASED CARBONATED BEVERAGE
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Date
2018
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Abstract
Experiments were carried out for standardizing the processing and storage
parameters for production of bottle gourd juice based carbonated beverage. Central
composite design (CCD) and response surface methodology (RSM) were used to
formulate and analyze the formulated beverage samples. Different variables tested were
bottle gourd, pineapple, lime and sugar syrup in the range of 10 - 20, 1 - 10, 1 - 5 and 10 -
90 ml, respectively in response to averaged value of pH, acidity, TSS, ascorbic acid and
OAA contents of formulated beverage. The best optimized solution for formulated
beverage was found with the desirability value of 0.91 having pH 3.04, TSS 15.00 ºBrix,
acidity 0.34 %, ascorbic acid 2.86 mg/100 g and OAA 7.80 at 12.50 ml of bottle gourd
juice, 3.29 ml of pineapple juice, 4 ml of lime juice and 69.69 ml of sugar syrup.
Validation of the optimum solution was also done by conducting the experiment.
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