Optimization of fruit punch using mixture design

Kumar, S. Bharath and Ravi, R. and Saraswathi, G. (2010) Optimization of fruit punch using mixture design. Journal of Food Science, 75 (1). S1-S7. ISSN 1750-3841

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Abstract

ABSTRACT: A highly acceptable dehydrated fruit punch was developed with selected fruits, namely lemon, orange, and mango, using a mixture design and optimization technique. The fruit juices were freeze dried, powdered, and used in the reconstitution studies. Fruit punches were prepared according to the experimental design combinations (total 10) based on a mixture design and then subjected to sensory evaluation for acceptability. Response surfaces of sensory attributes were also generated as a function of fruit juices. Analysis of data revealed that the fruit punch prepared using 66% of mango, 33% of orange, and 1% of lemon had highly desirable sensory scores for color (6.00), body (5.92), sweetness (5.68), and pleasantness (5.94). The aroma pattern of individual as well as combinations of fruit juices were also analyzed by electronic nose. The electronic nose could discriminate the aroma patterns of individual as well as fruit juice combinations by mixture design. The results provide information on the sensory quality of best fruit punch formulations liked by the consumer panel based on lemon, orange, and mango.

Item Type:	Article
Uncontrolled Keywords:	electronic nose, fruit punch, mixture design, optimization, response surface plots, sensory attributes
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	LA manjunath user
Date Deposited:	28 Jul 2019 11:56
Last Modified:	28 Jul 2019 11:56
URI:	http://eprints.uni-mysore.ac.in/id/eprint/5980

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