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

[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.

[发布机构] 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

[效力级别] 生物科学

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