Formulation, Process Optimization, and Biochemical Characterization of Cereal-Based Sweet Potato and Mulberry Instant Beverage

Table 1

Organoleptic responses of different CIB formulations.

Samples	Cereal ()	Pulse ()	Fruit ()	Vegetable ()	Responses
					Appearance	Color	Flavor	Taste	Texture	Consistency	Overall acceptability
TS1	53.83	20	10.40	15.77	7	7.20	7.10	7.30	7.30	7.3	7.30
TS2	40	20	20	20	7.90	7.90	7.60	8	8	7.80	7.60
TS3	66.21	10.00	13.78	10	6.60	6.50	6.70	6.60	6.90	6.70	6.70
TS4	62.86	17.14	10	10	6.70	6.70	6.80	6.50	6.80	6.80	6.90
TS5	54.79	10.00	15.34	19.87	7.10	7.20	7	6.90	7.50	7.30	7.20
TS6	50.02	19.99	19.99	10	7.70	7.60	7.30	7.20	7.60	7.40	7.20
TS7	45.44	19.92	15.23	19.41	7.40	7.50	7.50	7.70	8.20	7.70	7.50
TS8	53.29	15.65	16.35	14.71	6.70	6.80	7.20	7.70	7.00	7.20	7.10
TS9	66.46	10	10.01	13.53	6.80	6.70	6.60	6.70	6.70	6.60	6.70
TS10	57.39	17.98	13.20	11.42	6.70	7	7	7	7.20	7.30	7
TS11	57.79	11.36	20	10.84	7.10	7.10	6.90	7.20	6.90	7.20	6
TS12	46.22	18.55	20	15.23	6.90	7.60	7.70	7.90	6.50	7.60	7.50
TS13	53.83	20	10.40	15.77	7	7.20	7.10	7.30	7.30	7.30	7.30
TS14	59.05	12.98	10.52	17.44	7.20	7.30	7	7	7.30	7.30	7.10
TS15	62.86	17.14	10	10	6.70	6.70	6.80	6.50	6.80	6.80	6.90
TS16	57.79	11.36	20	10.84	7.30	7.10	7	6.80	7.20	6.80	7.10
TS17	51.09	16.18	12.72	20	7.40	6.90	7.10	7.20	6.80	7.10	7.30
TS18	49	11.01	19.99	20	7.80	7.60	7.50	7.40	7.50	7.40	7.30
TS19	40	20	20	20	7.90	7.90	7.60	8	8	7.80	7.60
TS20	50.02	19.99	19.99	10	7.70	7.60	7.30	7.20	7.60	7.40	7.20

TS1 to TS20, test formulations 1 to 20 based on the D-optimal mixture design.