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Optimization of Fruit Punch by Using Mixture Design

Bharath Kumar, S. (2007) Optimization of Fruit Punch by Using Mixture Design. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Explores the possibilities of blending lemon, orange and mango juices to develop a fruit punch using optimization technique with mixture design. Preliminary studies on effect of dilution, addition of sugar and the effect of both revealed that, 1:4 dilution in case of lemon juice, 1:3dilution in case of both orange and mango juice were acceptable. The concentration of 2% sugar was acceptable in lemon and orange juice, whereas 3% sugar was acceptable in case of mango juice. Another study comprising of both dilution and addition of sugar revealed that 1:3 dilution with 6g of sugar was acceptable in case of lemon juice, but 1:2 dilution with 4g of sugar was acceptable in both orange and mango juice. The results of colour measurement revealed that, the combination of fruit juice, will impart their own colour instead of the major juice, which were added. Results of QDA indicated that the dilution with 1:1 and 1:3 were of same overall quality in lemon juice and in orange juice, but in the case of mango juice 1:1 and 1:5 were of same overall quality with slight increase in this attribute was seen in 1:3 dilution. Aroma profile of these fruit punches indicated that there was no overlapping among the fruit punches when analyzed with their major constituents.
Uncontrolled Keywords: Fruit juices fruit punches mixture design
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jul 2007 06:18
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1346

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