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