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首页> 外文期刊>Journal of Food Processing & Technology >Optimization of Nutritional Drink of Pomegranate, Orange and GingerJuices using Response Surface Methodology
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Optimization of Nutritional Drink of Pomegranate, Orange and GingerJuices using Response Surface Methodology

机译：响应面法优化石榴，橙汁和姜汁的营养饮料

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The main aim of this work is to enhance the nutritional and functional properties of blended juice using response surface methodology (RSM). In this study the levels of juice (50-75 ml pomegranate juice, 25-50 ml orange juice and 3-5 ml ginger juice) were optimized using RSM. The product was optimized on the basis of physico-chemical, textural and sensory attributes. Based on RSM experiments, it could be concluded that a formulation having 75 ml pomegranate, 50 ml orange and 3 ml ginger juice with viscosity index 4.60 g.sec, consistency of 7.36 g.sec, cohesiveness of 487.45 g and overall acceptability 7.29 out of 9.00 was the best among all combinations. The antioxidant activity, total phenol, titratable acidity, pH, total soluble solids, vitamin-C, total sugar, potassium, calcium and magnesium content in the optimised product were 41.23% DPPH inhibition, 195 mg/100 ml TAE, 0.59%, 3.4, 14.38%, 42.23 mg/100 ml and 8.34%, 2380 mg/L, 65 mg/L, 126 mg /L, respectively.
机译：这项工作的主要目的是使用响应面法（RSM）增强混合果汁的营养和功能特性。在这项研究中，使用RSM优化了果汁的水平（50-75 ml石榴汁，25-50 ml橙汁和3-5 ml姜汁）。该产品根据理化，质地和感官属性进行了优化。根据RSM实验，可以得出以下结论：具有75毫升石榴，50毫升橙子和3毫升姜汁的配方，粘度指数为4.60 g.sec，稠度为7.36 g.sec，内聚力为487.45 g，总可接受性为7.29， 9.00是所有组合中最好的。优化产品中的抗氧化活性，总酚，可滴定酸度，pH，总可溶性固形物，维生素C，总糖，钾，钙和镁含量分别为41.23％DPPH抑制，195 mg / 100 ml TAE，0.59％，3.4分别为14.38％，42.23 mg / 100 ml和8.34％，2380 mg / L，65 mg / L，126 mg / L。

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