Optimization of Ready-to-Drink Beverage and Ready-to-Reconstitute Mix of Ginger Based Appetizer

Basil Joseph; Elizabeth Amudhini Stephen, S

Optimization of Ready-to-Drink Beverage and Ready-to-Reconstitute Mix of Ginger Based Appetizer

2019

Basil Joseph (Department of Food Processing and Engineering, Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu, India) | Elizabeth Amudhini Stephen, S (Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu, India)

Ginger is well known for its medical property and curd is consumed for its probiotics properties. Using these two ingredients an appetizer drink has been developed and this product is optimized using Response Surface Methodology. It provides 77 kCal per serving of 100ml when the appetizer mixes with cold water. For making dry appetizer fresh curd is replaced by curd powder. The product usually has a shelf life of 6 months in ambient condition. Using the Response surface methodology optimization of this appetizer shows a maximum acidity score of 2.38 % for ginger powder (2g-4g), asafoetida powder (200g -500g), salt (1g-2g) using RSM (Box- benhken method). In a similar study, the acceptability score of the drink is 7.0 to 7.8 using Overall acceptability score.

Показать больше [+]