Journal of Food Processing & Technology

Abstract

Optimization of Nutritional Drink of Pomegranate, Orange and Ginger Juices using Response Surface Methodology

Chandra Shekhar Singh and Durga Shankar Bunkar

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.