Optimization of a chocolate-flavored, peanut-soy beverage using response surface methodology (RSM) as applied to consumer acceptability data

LWT

Volumn 41, Issue 8, 2008, Pages 1485-1492

  Deshpande, R P ^a   Chinnan, M S ^a   McWatters, K H ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Chocolate flavored peanut soy beverage; Contour plots; Nine point hedonic scale; Optimization; Response surface methodology (RSM); Three component constrained mixture design

Indexed keywords

MATHEMATICAL MODELS; MIXTURES; OPTIMIZATION; PARAMETER ESTIMATION; PROTEINS;

CHOCOLATE-FLAVORED PEANUT-SOY BEVERAGE; CONTOUR PLOTS; NINE-POINT HEDONIC SCALE; RESPONSE SURFACE METHODOLOGY (RSM); THREE COMPONENT CONSTRAINED MIXTURE DESIGN;

BEVERAGES;

ARACHIS HYPOGAEA; THEOBROMA CACAO;

EID: 43849098367     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.08.013     Document Type: Article

References (19)