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MATHEMATICAL MODELING AND OPTIMISATION OF SUGARCANE JUICE LEVEL IN GRAPE BEVERAGE USING RESPONSE SURFACE METHODOLOGY (RSM)

Article Id: ARCC1031 | Page : 278 - 284
Citation :- MATHEMATICAL MODELING AND OPTIMISATION OF SUGARCANE JUICE LEVEL IN GRAPE BEVERAGE USING RESPONSE SURFACE METHODOLOGY (RSM).Asian Journal of Dairy and Food Research.2011.(30):278 - 284
K. Prasad* and N. Nath1 dr_k_prasad@rediffmail.com
Address : Sant Longowal Institute of Engineering and Technology, Longowal – 148 106, India

Abstract

The vegetative clarified sugarcane juice (SCJ) was used as sugar replacer in the preparation of beverage. The specific proportions of sugarcane juice were utilized for beverage preparation using central composite rotatable design (CCRD). Response surface analysis for grape beverages indicated that sensory flavor and overall acceptability (OAA) scores varied from 6.04 to 8.10 and 6.72 to 7.95, respectively on nine point hedonic scale.  The differences in the sensory scores for respective attributes were highly significant (Pof sugarcane juice and sugar as 43.6% and 4.38%, respectively. Subsequent evaluations on storage for 90 days at 37OC reduced sensory scores from 7.55 to 7.15. Ready-to-serve beverages prepared from optimized recipe gave products of microbiologically safe and sterile nature. Their storage for 90 days at 37OC reduced sensory scores Sugarcane juice could be used as replacer of sugar in the preparation of sugarcane juice based beverage.

Keywords

Sugarcane juice Optimization Response Surface Methodology Grape beverage Ready-to-serve.

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