Optimization of roselle beverage formulation using response surface methodology

Mashkour, Mana; Maghsoudlou, Yahya; Shahraki, Masoud Hashemi

doi:10.3920/qas2012.0137

Cited by 5 publications

(7 citation statements)

References 36 publications

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“…The scores from the rating were subsequently subjected to analysis of variance and means separated using response surface technique (Mashkour et al . ).…”

Section: Methodsmentioning

confidence: 97%

“…A central composite design with six central points was used to optimize the physical properties of almond milk (Mashkour et al . ). In this work's hypothesis, the physical properties (Brix, physical stability, lightness, yellowness, viscosity and particle size) of almond milk were functionally related to US time; amounts of modified starch, lecithin and agar; and attempts that were made to fit multiple regression equations describing the responses (Hashemi Shahraki et al .…”

Section: Methodsmentioning

confidence: 97%

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Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Maghsoudlou

Alami

Mashkour

et al. 2015

Journal of Food Processing and Preservation

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Almond extract has unique nutritional properties and it can be used as a nutritive beverage. One of the most important problems in the formulation of almond milk is the physical stability of the final product. In this study, the response surface methodology was used to optimize ultrasound (US) treatment and the amount of modified starch, lecithin and agar with respect to physical stability besides other physical properties such as particle size, viscosity, Brix and color attributes. Our results showed that the US treatment had a significant effect on physical responses (p < 0.05). In order to formulate the final product, stabilized almond milk was formulated using a D-Optimal mixture design by considering sensory evaluation. This study suggests using 8.05 sugar, 0.55 stevia and 6.38% rose water to obtain the best formulation. Rheological properties of the formulated milk showed pseudoplastic behavior, and the power law model had the best fitness to the experimental data. PRACTICAL APPLICATIONSOne of the most important problems in formulation of the almond milk as a nutritive beverage is the physical stability of the final product. Ultrasonic treatment and addition of various stabilizers can be useful to improve the stabilization of almond milk. The ultrasound treatment and the amount of modified starch, lecithin and agar were optimized with respect to the physical properties using response surface methodology. The best values for the ultrasound time and the amount of lecithin, modified starch and agar were 4.9 min, 0.09, 1.31% and 0.15, respectively. A D-Optimal mixture design was used to optimize the industrial formulation of final beverage by considering sensory evaluation. This study suggests using 8.05 sugar, 0.55 stevia and 6.38% rose water to obtain the best formulation. Rheological properties of the formulated milk showed that pseudoplastic behavior and power law model had the best fitness to the experimental data.

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“…The scores from the rating were subsequently subjected to analysis of variance and means separated using response surface technique (Mashkour et al . ).…”

Section: Methodsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 97%

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Maghsoudlou

Alami

Mashkour

et al. 2015

Journal of Food Processing and Preservation

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“…Delight and halvah samples tested in different days and all samples were labeled randomly with four digit numbers, all samples were tested as duplicates without the knowledge of panelists for blind referencing. All panelists were instructed to rinse their mouths with water before each sample (Celik et al, ; Mashkour, Maghsoudlou, & Shahraki, ). They were asked to score 5 points (least rated 1, highest rated 5 points) according to the following criteria for product standards.…”

Section: Methodsmentioning

confidence: 99%

“…The data were recorded as averages of triplicate measurements made at different points of the samples. panelists were instructed to rinse their mouths with water before each sample (Celik et al, 2007;Mashkour, Maghsoudlou, & Shahraki, 2013).…”

Section: Color Measurementsmentioning

confidence: 99%

Production of soapwort concentrate and soapwort powder and their use in Turkish delight and tahini halvah

Çam

Topuz

2017

J Food Process Engineering

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Soapwort extract is a traditional additive, produced by extracting soapwort roots [Gypsophila bicolor (Freyn et Sint.) Grossh] in boiling water. It is used for color, volume, and texture improvements of several foods. In this study, the optimum extraction conditions and membrane concentration for soapwort extract were determined to produce enriched soapwort powder as a stable and efficient additive in place of the traditional extract. The optimum extraction conditions were determined by using response surface method as following: root to water 1:10, average particle size 4.5 mm, and temperature at 95 °C and extraction time for 3 hr. This extract has been enriched with saponin via reverse osmosis up to 20% concentration of soluble solids. Soapwort powder, includes 4% moisture, produced from the soapwort concentrate by using the spray dryer. Some physicochemical properties of the powder were determined as 46.3 g saponin/100 g (dm), 0.36 water activity, and 7.74 μm average particle size distribution. Additionally, bulk density, spray drying recovery yield (dm), and water solubility were determined as 469 kg/m3, 87%, and 94%, respectively. The diluted soapwort concentrate and reconstituted soapwort powder were tested in production of Turkish delight and halvah in comparison to commercial soapwort extract at the same soluble solid content. Results showed that there were no statistical differences on the color and the appearance scores of all Turkish delight samples. Additionally, halvah samples produced with the reconstituted soapwort powder were the most preferred samples in sensorial analysis and these samples were determined as the best considering the structural values. Practical applications Soapwort extract is used as an additive in the production of traditional foods such as delight and halvah. However, this extract is susceptible to microbial proliferation, and leading to negative taste and odor problems. In addition to these problems, use of traditional extracts also cause quality losses due to the lack of standardization. New soapwort extract powder enriched by saponin has been developed by using optimized extraction, enrichment, and drying processes. In practical point of view, this product is preferably used in many food formulations such as halvah and delight in the food industry. This product has potential to be used in the cosmetics and chemical industry as well for different products. The improved production method can be also a model for industrial production.

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“…Roselle is rich in organic acids, namely citric acid, malic acid, tartaric acid, and allo-hydroxycitric acids (Singh et al, 2017). Maskour et al (2013) stated that the increased ratio of solids: solvent will increase anthocyanin content within the extract. Purbowati et al (2018) stated that the greater amount of added roselle, vitamin C content within roselle extract produced will increase.…”

Section: Acidity Levelmentioning

confidence: 99%

Acidity level control formulation of roselle tea functional drinks based on variations in the addition of flower petals and sugar type

Purbowati¹,

Karseno²,

Maksum³

2020

Food Res.

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Roselle (Hibiscus sabdariffa) tea was a phenolic acid and anthocyanin enriched-functional drink. The high antioxidant content of roselle tea benefits to prevent degenerative diseases, such as diabetes. The acidity flavor was due to the high content of phenolic compounds and anthocyanins. This led to the addition of low glycemic index sugar. Therefore, it is necessary to understand the formulation between the variation of flower petals and sugar type’s addition. The purpose of this study was to find out the best effect of petal flowers and sugar type addition towards physical, chemical and sensory quality of roselle tea. The research design used in this study was Complete Randomized trial with 2 (two) factors and 3 replications. The first factor comprises between flower petals addition (R) towards water (w/v) of 1:100 (R1), 4:100 (R2), 7:100 (R3), and 10:100 (R4). The second factor was sugar type (G): cane sugar (G1) which comprises coconut sugar (G2) and corn sugar (G3). Observed variables in this study were physical and chemical variables (color, total phenol, anthocyanin and pH level), and sensory variable (acidity and favorable level). The best combination was R4G1 with characteristics of anthocyanins of 5.25 mg/100 mL; phenol of 24.35 mg/100 mL; pH of 2.6; L amounted to 24.70

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Optimization of roselle beverage formulation using response surface methodology

Cited by 5 publications

References 36 publications

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Production of soapwort concentrate and soapwort powder and their use in Turkish delight and tahini halvah

Acidity level control formulation of roselle tea functional drinks based on variations in the addition of flower petals and sugar type

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