Optimizing the thermal assisted high‐pressure process parameters for a sugarcane based mixed beverage using response surface methodology.
Saved in:
| Title: | Optimizing the thermal assisted high‐pressure process parameters for a sugarcane based mixed beverage using response surface methodology. |
|---|---|
| Authors: | Suprabha Raj, Anu1 (AUTHOR) anusuprabharaj@gmail.com, Chakraborty, Snehasis2 (AUTHOR), Rao, Pavuluri Srinivasa1 (AUTHOR) |
| Source: | Journal of Food Process Engineering. Mar2020, Vol. 43 Issue 3, p1-10. 10p. |
| Subjects: | Polyphenol oxidase, Sugarcane, Beverages, Vitamin C, Oxidant status, Time pressure, Beverage flavor & odor |
| Abstract: | Effect of thermal assisted high pressure processing (THPP) on physicochemical (pH, total soluble solids [TSS], titrable acidity, color) biochemical (phenols, ascorbic acid [AA], antioxidants), and enzymatic (polyphenol oxidase [PPO] and peroxidase [POD]) attributes of the sugarcane based mixed beverage were studied within a domain of pressure (300–500 MPa), temperature (40–60°C) and time (10–20 min) following a central composite design. The THPP process parameters had negligible influence (p >.2) on pH, TSS, and titrable acidity of the beverage. The color change (ΔE* values) varied from 0.97 to 3.6. Up to 400 MPa/30°C/15 min, beverage possessed an increased AA content (17%); however, further increase in either pressure and temperature resulted in the loss of its activity by maximum of 29%. A significant degradation was obtained in the phenolic content and antioxidant capacity above 60°C irrespective of pressure and time. A substantial inactivation in PPO (79%) and POD (72%) activity was obtained in the beverage within the THPP domain. Practical applications: Sugarcane juice is a pleasant, thirst quenching beverage with considerable nutritional qualities. The processing and marketing of the juice as a ready to serve beverage is limited by the high content of reducing sugars and browning enzymes. In order to combat this a mixed beverage based on sugarcane juice has been formulated. The addition of Indian gooseberry juice enhanced the ascorbic acid content and served as a natural antioxidant. Ginger juice improved the aroma of the juice. Formulation was optimized based on desirability indices of sensory attributes. Further high pressure processing (HPP) of the beverage was done to preserve the nutritional integrity and to ensure the shelf life. The data is helpful for designing the process parameters for HPP of sugarcane based mixed beverage. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
Be the first to leave a comment!
