Process optimization for sensory characteristics of seriales (Flacourtia jangomas) ready-to-drink (RTD) beverage
Abstract
© 2018 Institute of Physics Publishing. All rights reserved. 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.
Source or Periodical Title
IOP Conference Series: Earth and Environmental Science
ISSN
17551307
Document Type
Article
Subject
Flacortia jangomas, optimization, ready-to-drink beverage, seriales
Recommended Citation
Cimafranca, L. and Dizon, E., "Process optimization for sensory characteristics of seriales (Flacourtia jangomas) ready-to-drink (RTD) beverage" (2021). Journal Article. 1140.
https://www.ukdr.uplb.edu.ph/journal-articles/1140