Optimization of fruit punch using mixture design

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Kumar, S Bharath ^a   Ravi, R ^a   Saraswathi, G ^b  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b UNIVERSITY OF MYSORE   (India)

Author keywords

Electronic nose; Fruit punch; Mixture design; Optimization; Response surface plots; Sensory attributes

Indexed keywords

ARTICLE; BEVERAGE; CITRUS FRUIT; COLOR; DESICCATION; FOOD HANDLING; FRUIT; HUMAN; MANGO; METHODOLOGY; ODOR; STANDARD; SWEET ORANGE; TASTE;

BEVERAGES; CITRUS; CITRUS SINENSIS; COLOR; DESICCATION; FOOD HANDLING; FRUIT; HUMANS; MANGIFERA; SMELL; TASTE;

CITRUS LIMON;

EID: 74249120998     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01379.x     Document Type: Article

References (15)

1. Claringbold PJ. 1955. Use of simplex design in the study of the joint action of related hormones. Biomatrics 249 260.
2. Cornell JA. 1990. Experiments with mixtures. New York : John Wiley & Sons.
3. Derringer G. 1994. A balancing act: optimizing a product's properties. Qual Prog 27 : 51 8.
4. Derringer G, Suich R. 1980. Simultaneous optimization of several response variables. J Qual Technol 12 (4 214 219.
5. Duncan DB. 1955. Multiple range test and multiple F-tests. Biometrics 11 : 1 42.
6. Floros JD, Chinnan MS. 1988. Computer graphics assisted optimization for product and process development. J Food Technol 42 (2 72 8.
7. Gacula MC. 1993. Product optimization, design and analysis or sensory optimization. Food Nutr Press 105 229.
8. Harrington EC. 1965. The desirability functions. Ind Qual Control 21 (10 494 498.
9. Hung Y, Moritaka SR. 1995. Sensory and instrumental evaluation of apple colour. J Sens Stud 10 : 15 23.
10. Khuri AL, Cornell JA. 1987. Response surfaces: designs and analyses. New York : Marcel Dekker Publishers.
11. Mankad NR. 1994. Processed products: citrus in India. New Delhi : Wiley Eastern Ltd.
12. Nani RI, Cesara LF, Rizzala A, Picariello M. 1993. New drinks based on apple and berry juices. J Fruit Process 3 (6 219 222.
13. Scheffe H. 1958. Experiments with mixtures. J Royal Stat Soc 20 : 344 360.
14. Sheshadri R, Dhanraj N. 1988. In : Charalambons G, editor. Flavour interaction: frountiers of flavour. Elsevier. p 169 190.
15. Stone H, Sidel J, Oliver S, Woolsey A, Singleton RC. 1974. Quantitative descriptive analysis, development, application and the future. J Food Technol 58 (8 48 52.