期刊名称：Journal of Environmental Science and Natural Resources
印刷版ISSN：2408-8633
出版年度：2012
卷号：5
期号：1
页码：83-87
语种：English
出版社：Bangladesh Society for Conservation of Environment and Natural Resources
摘要：The experiment was conducted to develop functional beverage based on taste preference and studied its storage life. 3 2 full factorial design was used to identify significant factor and base formulation. The “one factor at a time” optimization method was used to optimize formulation. The study showed that sweetness, sourness and their interaction have significant effect on overall acceptability in the development of functional beverage. Optimal combination per liter of functional beverage for men was found to be 73 mg saccharin and 30 ml of lime juice. For women, however, the optimal combination of each liter of functional beverage was 60 mg saccharin and 47.5 ml lime juice. Honey, garlic paste, black cumin seed powder, Sodium-benzoate, ascorbic acid, annatto color, citral, methyl phenyl acetate and water was common ingredients. Organoleptic taste test indicated that men and women preferred sweet and sour beverage respectively. TSS and pH showed linear whereas acidity and vitamin C concentration showed inverse relation with storage period. The RFT (4±1°C) storage ensured better retention of chemical and sensory properties than RMT (30±2°C) storage. Significant storage (RFT) life of functional beverage for men and women was 5 to 6 and 4 to 5 months, respectively. DOI: http://dx.doi.org/10.3329/jesnr.v5i1.11558 J. Environ. Sci. & Natural Resources, 5(1): 83 - 87, 2012
