Optimization of Processing Parameters for Carbonated Litchi Beverages using Desirability Function Approach
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Abstract:
Response surface methodology was applied to analyze the effect of carbonation conditions including of litchi juice syrup content, carbonation time and pressure on sensory scores of sweetness, acidity, carbonation, flavour and overall acceptability for carbonated litchi beverages. The conditions of preparation were established by means of a Box-Behnken for litchi juice syrup content, carbonation time and pressure in the range of 20%~40% (V/V), 5-15min and 0.5~0.23 MPa, respectively. The response variables were fitted to models using multiple regression analysis. The results showed that the determination coefficient R2 of models was 0.970, 0.855, 0.977, 0.949 and 0.899 for Y1 (sweetness), Y2 (acidity), Y3 (carbonation), Y4 (flavor) and Y5 (overall acceptability), respectively. By using the approach of desirability function, the optimum carbonation conditions were found to obtain desirable scores for all these sensory attributes simultaneously, which were: the litchi juice syrup content of 28%~30% (V/V), carbonation time of 12~15 min and carbonation pressure of 0.21~0.23 MPa. Under these conditions, the scores from the verification experiments were 3.1 for sweetness, 3.0 for acidity, 3.5 for carbonation, 4.0 for flavour and 4.0 for overall acceptability, which were in good agreement with the predicted values.
