Process optimization for sensory characteristics of seriales (Flacourtia jangomas) ready-to-drink (RTD) beverage

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Cimafranca, L.^1 ; Dizon, E.^2

Visayas State University, Visca, Baybay City, Leyte, Philippines^1

Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College Laguna, 4031, Philippines^2

关键词: Central composite designs;    Flacortia jangomas;    Plackett -burman design;    Ready to drink (RTD);    Response surface methodology;    Sensory acceptabilities;    Sensory characteristics;    seriales;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012071/pdf
DOI  :  10.1088/1755-1315/102/1/012071

来源: IOP

【 摘 要 】

Seriales (Flacourtia jangomas) is an underutilized fruit in the Philippines. The processing of the fruit into a RTD beverage was standardized by statistical methods. Plackett-Burman Design (PB) was used to determine the most significant factors that affect the sensory characteristics of the product. Response surface methodology (RSM) was applied based on the factorial Central Composite Design (CCD) to determine the optimum conditions for the maximum sensory acceptability of the seriales RTD beverage. Results of the PB revealed that the most significant factors were blanching time, level of seriales and TSS level. With different levels of blanching time (0.5, 1.0, and 1.5 min.), seriales level (10, 20, 30 %) and TSS value (12, 15, 18Brix), the optimum region for sensory acceptability was perceived at 0.7 to 1.4 minutes blanching time, seriales level of not beyond 27 %, and TSS at any level.