Open AccessViscosity and Sensory Acceptability of Almond Milkshake as Influenced by Sugar, Almond Paste and Corn Flour-A Response Surface Study
Author(s) -
Deepak Mudgil,
Sheweta Barak
Publication year - 2021
Publication title -
letters in applied nanobioscience
Language(s) - English
Resource type - Journals
ISSN - 2284-6808
DOI - 10.33263/lianbs103.24832493
Subject(s) - viscosity , mathematics , sugar , response surface methodology , sensory system , food science , central composite design , statistical software , horticulture , statistics , chemistry , materials science , psychology , composite material , biology , cognitive psychology
The effect of variables such as sugar, almond paste, and cornflour on viscosity and a sensory score of almond milkshake samples were studied by response surface methodology. The central composite design was used to obtain optimum levels of variables. The values of viscosity and sensory scores obtained from different experiment runs were 170-1085cps and 6.2-7.7. The second-order polynomial model suggested by design expert software for viscosity and a sensory score of almond milkshake showed R2 (coefficient of determination) of 0.9871 and 0.9590, respectively. Whereas model F-values for viscosity and a sensory score of almond milkshake were 84.9 and 26.02, respectively. Optimum levels of sugar, almond paste, and cornflour suggested by models were 8%, 1% & 2%, respectively. Experimental values of responses obtained from the confirmatory test were almost similar to predicted values of responses suggested by models.