J. Dairying, Foods & H.S., 30 (1) : 1 - 14, 2011
AGRICULTURAL RESEARCH COMMUNICATION CENTRE
w w w.arccjou r nals .com / indianjo ur nals .com
FORMULATION OF TOMATO JUICE ENRICHED WHEY BEVERAGE USING
RESPONSE SURFACE METHODOLOGY
Avneet Rajoria 1 , Anil K. Chauhan 2 and Jitendra Kumar
Department of Horticulture,
Choudhary Charan Singh University, Meerut - 125 001, India.
Received : 20-10-2010
Accepted : 25-02-2011
ABSTRACT
The commercial production of paneer, chhana, chakka and different varieties of cheeses
has increased the availability of whey in recent years. There is an enhanced scientific evidence
proving the nutritional significance of various whey components. The antioxidative and
anticarcinogenic role of lycopene in tomato juice is well recognized. Realizing the importance
of whey and tomato juice in human health, this study was conducted to formulate whey beverage
enriched with tomato juice which could serve as a therapeutic and athletic beverage besides
promoting value addition and product diversification in dairy industry. The optimization of
product mix was achieved using Response Surface Methodology (RSM) engaging Central
Composite Rotatable Design (CCRD). The amounts of ingredients used in the formulation varied
between: tomato juice 20-44%, paneer whey 50-70%, sugar 6-10% and guar gum 0.1-0.4%. The
average chemical composition of the optimized beverage was: Total Solids 16.3%, Protein 0.74%,
Fat 0.2%, Total Sugar 14.58%, Ash 0.68%, Ascorbic acid 12.08 mg/100g, Lycopene 8.35 mg/
100g and acidity 0.76%. The average overall acceptability of the optimized product was 8.5 on
9 point hedonic scale.
Keywords : Whey utilization, Tomato juice, Whey beverage, Lycopene.
IN TRO D UCTIO N
There is a significant increase in the
availability of whey and whey solids in recent
ye ars be ca use o f upwa rd co mmercial
production of paneer, chhana, chakka and
different varieties of cheeses. Whey contains
about 6 to 7% milk solids comprising of 20%
of the total milk proteins, almost all lactose and
water-soluble minerals and vitamins found in
milk necessitating its economic utilization.
Whey proteins consist of individual protein
com ponent s lik e alph a-lact album in, be talactoglobulin, glycomacropeptides, lactoferrin
1
and immunoglobulins offering a myriad of
health benefits. Whey proteins contain highest
concentration of branched chain amino acids
considered important for athletes in muscle
metabolism during intense exercise. In view
of the documented importance of whey proteins
and tomato lycopene in human health and
nutrition (Rajoria et al ., 2010), this study was
planned to develop a new formulation for
tomato juice enriched whey beverage which
may serve as a nutrient rich therapeutic and
wellness beverage beside promoting product
diversification in dairy industry.
Present Address: H. No. 154, Sector 7, Urban Estate, Karnal 132001, E_mail: [email protected]
Food Technology, Instt. of Agri. Sciences, B.H.U. Varanasi.
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J. DAIRYING, FOODS & H.S.
M AT E RI A L S A N D ME T H O D S
Pan e e r w h ey : Whey was produced in the
laboratory as a byproduct of paneer production
(Fig. 1) whey was passed through a centrifugal
cream separator to remove fat and fine casein
p ar t i cl e s . T he co m po s i ti o n o f w h ey t hu s
obtained was: total solids 6.9%, lactose 5.2%,
whey proteins 0.8%, fat 0.4% and ash 0.5%.
Tom at o j u i c e : Tomato juice was prepared
using h o t break proc ess (heating crushed
tomatoes to a temperature of 85 oC for 15 min.)
having total so lids 6.7%, protein 0.8%,
ascorbic acid 8.45 mg/100g and lycopene 5.21
mg/100g.
R e s p o n s e S u r f a c e M e t h o d o l o g y : Desi gn
Expert Software of version 7.1.5 (Statease Inc.,
USA) was used for RSM study using CCRD.
The Independent variables were whey, tomato
juice, sugar and stabilizer. The responses
selected were flavour, colour and appearance,
sweetness,
co ns is te ncy a nd
o ve ra ll
ac ceptab ili ty. D iff ere nt bev era ge sa mpl es
prepared were served to a panel of judges for
their sensory evaluation. The goals were set for
independent variables, i.e. whey, tomato juice,
sugar a nd gua r g um (in rang e) and f or
responses i.e. flavour, colour and appearance,
sweetness,
co ns is te ncy a nd
o ve ra ll
acceptability (maximize). The suggested
solution from RSM study was used for the
production of tomato juice enriched whey
beverage (TJWB).
adjusted to 4.25 using 20% citric acid solution.
Th e TJ WB was ana lyse d f or tota l s olid s,
proteins, total sugars, ascorbic acid, lycopene
and ash.
Pa c k a g i n g o f T J W B : The TJWB s am ples
were packed in the pre-sterilized dried 200 ml
glass bottles filled upto brim with minimum
h ea d sp a ce . Th e T JW B w as h ea t e d t o a
temperature of 75 oC for 15 min. in a hot water
jacket and immediately cooled to 10oC and kept
under refrigeration until served to sensory
panelists.
C h e m i c a l a n a l y s i s : To t a l s o l i d s w e r e
determined with the help of gravimetric method
using a thermostatically controlled oven set at
100+1 o C. The p H was mea sured usin g a
calibrated pH meter (LABINDIA) a t 20 o C.
Protein content was analysed using Micro
Kjeldahl method (AOAC, 1984). Total sugars
were determined using the method of Lane and
Eynon (1923). Ash content was estimated by
incinerating the product in a Muffle furnace at
550+10 oC (AOAC, 1997). Lycopene content
and ascorbic acid in mg/100g were estimated
acco rd ing to the me thod de scribe d by
Ranganna (1985).
Se nso ry eva l ua tio n : A sensory score card
of 9 point Hedonic scale was used for the
sensory evaluation of the TJWB by the panel
of sensory judges having the total attributes of
flavour, colour and appearance, sweetness,
consistency and overall acceptability.
Va l i d a t i o n o f r e s p o n s e s : T h e pre d i c t e d
responses of sensory scores of the TJWB
pre pa r ed w i th s u gg es t ed so lu t io n hav ing
maximum desirability were compared with the
observed values of sensory scores using T-test
(assuming equal variance).
S t a t i s t i c a l a n a l y s is : RSM was use d to
optimize the various levels of whey, tomato
juice, sugar and stabilizer in the TJWB. The
predicted and observed values of WPTJ were
analysed for t-test assuming equal variance
using MS Excel.
P r e p a r a t i o n o f T J W B : The to ma to jui ce
extracted was added into paneer whey with
sugar and stabilizer with proper mixing in a
stainless steel vat. The pH of final TJWB was
R E S U LT S A N D D I S C U S S I O N
The optimization of the product mix
using various proportions of whey, tomato
juice, sugar and guar gum was achieved by
Vol. 30, No. 1, 2011
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Table 1: Range of whey, tomato juice, sugar and guar gum (4-factor CCRD).
Factor
Name
Units
Low actual
High actual
Low coded
High coded
Type
A
Whey
g
50
70
- 1.00
1.00
Numeric
B
Tomato juice
g
20
44
- 1.00
1.00
Numeric
C
Sugar
g
6
10
- 1.00
1.00
Numeric
D
Guar gum
g
0.10
0.40
- 1.00
1.00
Numeric
Table 2 : Central composite rotatable design for four independent variables: whey, tomato juice, sugar and guar gum.
Standard Whey
Tomato
Order
(g)
juice (g)
1
50.0
20.0
6.0
0.1
5.2
5.2
5.4
4.8
5.0
2
70.0
20.0
6.0
0.1
5.0
4.8
4.8
4.5
4.8
3
50.0
44.0
6.0
0.1
5.4
6.2
5.0
5.0
5.5
4
70.0
44.0
6.0
0.1
6.1
6.5
5.8
5.6
6.0
5
50.0
20.0
10.0
0.1
5.7
5.5
6.6
6.4
5.9
6
70.0
20.0
10.0
0.1
6.8
6.5
6.5
6.5
6.5
7
50.0
44.0
10.0
0.1
6.5
6.5
6.5
6.0
6.5
8
70.0
44.0
10.0
0.1
7.6
7.5
7.8
7.3
7.6
9
50.0
20.0
6.0
0.4
5.6
5.8
5.0
5.5
5.3
10
70.0
20.0
6.0
0.4
5.8
5.5
5.0
5.1
5.5
11
50.0
44.0
6.0
0.4
5.5
5.8
5.1
5.5
5.5
12
70.0
44.0
6.0
0.4
6.3
6.1
6.0
6.0
6.2
13
50.0
20.0
10.0
0.4
7.1
7.1
7.3
6.9
7.1
14
70.0
20.0
10.0
0.4
7.0
6.8
6.8
7.1
7.0
15
50.0
44.0
10.0
0.4
7.0
7.3
7.3
6.9
7.0
16
70.0
44.0
10.0
0.4
7.6
7.8
8.0
7.8
7.8
17
40.0
32.0
8.0
0.25
6.5
7.1
7.5
6.9
7.3
18
80.0
32.0
8.0
0.25
6.5
6.4
6.5
7.3
6.8
19
60.0
8.0
8.0
0.25
4.5
4.0
4.0
4.5
4.5
20
60.0
56.0
8.0
0.25
6.1
6.5
5.8
5.6
6.0
21
60.0
32.0
4.0
0.25
5.8
6.0
4.5
5.0
4.5
22
60.0
32.0
12.0
0.25
7.8
7.8
8.2
8.0
8.0
23
60.0
32.0
8.0
-0.05*
6.5
6.5
6.9
5.0
6.1
24
60.0
32.0
8.0
0.55
6.5
6.2
6.2
5.6
6.2
25
60.0
32.0
8.0
0.25
8.1
8.0
8.3
8.2
8.2
26
60.0
32.0
8.0
0.25
8.0
8.0
8.1
8.0
8.0
27
60.0
32.0
8.0
0.25
8.3
8.6
8.1
8.2
8.4
28
60.0
32.0
8.0
0.25
8.1
8.2
8.0
7.9
8.1
29
60.0
32.0
8.0
0.25
8.5
8.5
8.3
8.1
8.5
30
60.0
32.0
8.0
0.25
8.4
8.3
8.3
8.1
8.3
* Considered as zero.
Sugar (g)
Guar gum
Flavour
(g)
Colour and Sweetness Consistency Overall
appearance
acceptability
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J. DAIRYING, FOODS & H.S.
RSM based on CCRD. The ranges set for the
for mulat ion are indicated in Table 1. The
ex pe rim ent comprise d of 30 tria ls. T he
responses studied were flavour, colour and
appearance, sweetness, consistency and overall
acceptability (Table 2).
It may be observed that among the 30
trials, trial No. 29 received maximum flavour
score of 8.5, colour score of 8.5, sweetness
score of 8.3 and overall acceptability score of
8.5. Sweetness scores in trial No. 25 and 30
were similar to that of trial 29. The maximum
consistency scores were found in s amples
prepared in trial 25 and 27 (Table 2). It was
also observed that trial No. 19, 1 and 2 resulted
in the minimum sensory scores. The effects of
Buffalo Milk
Filtration
Standardization
(Fat 5.8%; SNF 9.0%)
Heating to 900C
Cooling to 750C
Coagulation (pH 5.30 -5.35)
1% citric acid solution
(750C)
Filtration
Whey
Coagulum
Removal of fat and fine
casein particles
Pressing to form paneer
Storage
Cutting in cubes/ blocks
Dipping in chilled water (4oC)
Packaging
Refrigerated storage
Fig. 1 : Flow diagram of paneer manufacture.
Vol. 30, No. 1, 2011
5
different levels of whey, tomato juice, sugar and
guar gum on sensory quality are discussed
below.
D ia g n ostic c h ec k of th e qu a dratic m od el
The quadratic mo dels fo r v ario us
sens ory parameters viz. flavour, color a nd
appearance, sweetness, consistency and overall
acceptability were obtained through successive
regression analysis. The partial coefficient of
regression and analysis of variance of these
responses with respect to quantities of four
factors are presented in Table 3.
The non significant lack of fit implies
that the model is sufficiently accurate for the
prediction of sensory characteristics of TJWB
made with all the combinations of whey, tomato
Fig. 2: Response surface plot for flavour score of whey
enriched tomato juice as a function of varied
levels of whey and tomato juice, keeping sugar
and guar gum constant.
Table 3 : Regression coefficients and ANOVA of fitted quadratic model for sensory characteristics of
whey enriched tomato juice.
Partialcoefficients
Sensory characteristics
Flavour
Colour and appearance
Sweetness
Consistency
Overallacceptability
Intercept
8.23
8.27
8.18
8.08
8.25
A - Whey
7.30*
0.15
0.082
24.86*
3.07
B - Tomato
20.28*
40.67*
19.41*
54.93*
29.07*
C - Sugar
85.83*
49.60*
159.89*
648.69*
157.16*
D - Guar gum
5.36*
2.59
0.16
63.21*
6.56*
A
2
51.66*
29.26*
19.26*
65.67*
26.17*
B
2
147.36*
115.45*
146.31*
666.84*
166.35*
C2
35.39*
23.77*
45.89*
176.62*
73.52*
2
51.66*
46.68*
36.48*
559.90*
81.12*
AB
3.00
2.03
11.79*
37.29*
4.61*
AC
0.89
2.44
0.044
12.01*
0.98
AD
0.89
1.33
0.044
0.68
0.11
BC
0.099
4.613E-003
0.24
3.30
0.027
BD
2.48
3.88
1.012
0.13
2.21
CD
0.22
2.88
1.77
0.25
0.98
NS
NS
NS
NS
NS
24.08*
19.00*
27.33*
140.93*
33.00*
0.957
0.946
0.962
0.992
0.968
Press
7.86
10.35
10.62
1.69
7.17
Adequate Precision
15.71
15.28
15.61
33.45
17.04
D
Lack of fit
Model F value
R
2
*Significant at 1 percent
NS not significant.
6
J. DAIRYING, FOODS & H.S.
juice, sugar and guar gum within the range
ev aluate d. The a dequat e precis ion that
measures the signal-to-noise ratio is more than
four for all the responses which is highly
de si ra bl e. T he mo de l F va lue f or a ll t he
responses was more than the table F values
(P<0.1, P<0.05, P<0.01) which implies that
the mod el is sig nificant . The larger the
magnitude of F value and smaller the probable
F va lue, t he mo re s ig nificant is t he
corresponding coefficient. The coefficient of
determination R 2 was more than 0.946 for all
the responses indicating that the fitted quadratic
model accounted for more than 94.6% of the
variation in experimental data.
E ffec t o f formu la tion s on sen s ory
attributes
E ff ec t o n fl av ou r
Flavour scores of samples in different
trials of TJWB ranged between 4.5 and 8.5
(Table 2). Among different formulations, the
flavour score was maximum in formulation No.
29 having a composition of whey 60g, tomato
juice 32g, sugar 8g and guar gum 0.25g. Any
further increases in the quantity of whey,
tomato juice, sugar and guar gum individually
o r in c o mb in a ti on d e cr ea se d t he fl av ou r
scores. Fig. 2 to 7 show that flavour scores
Fig. 3: Response surface plot for flavour score of whey
enriched tomato juice as a function of varied levels
of whey and sugar, keeping tomato juice and guar
gum constant.
Fig. 4: Response surface plot for flavour score of whey enriched
tomato juice as a function of varied levels of whey and
guar gum, keeping tomato juice and sugar constant.
Table 4 : Goal set to optimize the whey enriched tomato juice.
Constituents
Goal set forWhey tomato beverage
LowerLimit
UpperLimit
in range
50
70
Tomato juice
in range
20
44
Sugar
in range
6
10
Guar gum
in range
0.1
0.4
Factors
Whey
Responses
Flavour
maximize
4.5
8.5
Colour and appearance
maximize
4.0
8.6
Sweetness
maximize
4.0
8.3
Consistency
maximize
4.5
8.2
Overall appearance
maximize
4.5
8.5
Vol. 30, No. 1, 2011
7
with res pect to w hey a nd t oma to j ui ce
combinations exhibited maximum peaks at
their intermediate values. The minimum flavour
score was observed in trial No. 19 in which
the proportion of tomato juice was minimum
(8 g). It may be stated that proportion of
to ma to ju ic e in the fo rmula ti ons e xe rt ed
significant effect on both flavour and overall
acceptability scores of TJWB.
The various levels of whey, tomato juice,
sugar and guar gum individually exhibited
significant effect on the flavour attributes of the
beverage at linear and square levels, whereas
the interactive effects of these ingredients were
not significant (Table 3).
The model F-value for flavour attribute
computed as 24.08 was more than the F table
value at 1 per cent level of confidence making
it significant. The R 2 value was more than 0.85
for flavour which indicated that the fitted
quadratic model accounted for more than 85.0
per cent of the variation in experimental data.
The lack of fit test, which measures the fitness
of the model obtained, did not result in a
significant F-value, indicating that the model
is s uff ic ien tl y a cc ura te f or pr edi ct ing t he
sensory attributes of TJWB made with any
combination of factor levels within the range
evaluated. The value of adequate press as
1 5. 71 be in g g re a te r t ha n 4 i n di ca t ed a n
adequate signal and the model can be used to
navigate the design space.
Fig. 5: Response surface plot for flavour score of whey
enriched tomato juice as a function of varied levels
of tomato juice and sugar, keeping whey and guar
gum constant.
Fig. 6 : Response surface plot for flavour score of whey
enriched tomato juice as a function of varied levels
of tomato juice and guar gum, keeping whey and
sugar constant.
Table 5 : Verification of the predicted values for whey enriched tomato juice beverage.
Attributes
Whey enriched tomato juice beverage
Predicted value
Observed value #
t á value
Flavour
8.56+0.0
8.45+0.10
1.27 ns
Colour and appearance
8.58+0.0
8.50+0.10
1.38 ns
Sweetness
8.69+0.0
8.60+0.13
1.18 ns
Consistency
8.54+0.0
8.43+0.08
2.42 ns
Overall appearance
8.63+0.0
8.56+0.12
0.95 ns
# Figures are the Mean ± S.D. of three replications ns not significant (P<0.05).
8
J. DAIRYING, FOODS & H.S.
E f fec t o n c ol ou r a n d ap p ea ran c e
The colour and appearance scores in all
30 trials ranged between 4.0 and 8.6 (Table 2).
The maximum score for colour and appearance
was obtained in trial No. 27 which comprised
of: whey 60g, tomato juice 32g, sugar 8g and
guar gum 0.25g. Although colour attribute of
t o m at o j u i c e e n r i c he d w h e y b e v e r a ge i s
considered to be dependent on the quantity of
tomato juice added, it was observed that higher
percentage of tomato juice beyond 32g resulted
in lower colour and appearance scores. Colour
and appearance of TJWB is largely dependent
on proportions of whey, sugar and guar gum
which is evident from the Fig. 8 to 13. Tomato
juice and whey at their intermediate values
resulted in a peak s core for colour and
appearance.
The levels of tomato juice and sugar
exhibited significant effect at linear level on the
c ol o ur a n d a p pe a ra n c e o f t he be v er a ge ,
whereas at square level, the whey, tomato,
sugar and guar gum exhibited significant effect.
The interaction level effect of the ingredients
was not significant (Table 3).
T h e m o d e l F- v a l u e f o r c o l o r a n d
appearance of 19.00 was more than the F table
value at 1 per cent level of confidence making
it significant. The R 2 value was 0.946 for color
and appearance which indicates that the fitted
quadratic model accounted for more than 94.6
per cent of the variation in experimental data.
The lack of fit test, which measures the fitness
of the model, did not result in a significant Fvalue, indicating that the model is sufficiently
accurate for predicting the sensory attributes
of TJWB made with any combination of factors
within the range evaluated. Th e value of
adequate press of 15.28 being greater than 4
indicates an adequate signal and the model can
be used to navigate the design space.
E ff e c t o n sw e et n es s
Fig.7 : Response surface plot for flavour score of whey
enriched tomato juice as a function of varied levels
of sugar and guar gum, keeping whey and tomato
juice constant.
Fig. 8: Response surface plot for colour and appearance
score of whey enriched tomato juice as a function
of varied levels of whey and tomato juice, keeping
sugar and guar gum constant.
Fig. 9 :Response surface plot for colour and appearance
score of whey enriched tomato juice as a function
of varied levels of whey and sugar, keeping tomato
juice and guar gum constant.
Vol. 30, No. 1, 2011
The sweetness scores in 30 trials ranged
between 4.0 and 8.3 for TJWB. The maximum
score for sweetness was recorded in trial No.
12, 29 and 30 with a combination of: whey
60g, tomato juice 32g, sugar 8g and guar gum
0. 25 g. T he sw ee tness o f a bev erag e is
dependent on the quantity of sugar added in
the formulations but the quantity of whey and
tomato juice would also affect the sweetness
of the product because of their sour taste. It
was observed that when the quantity of whey
(60g) and tomato juice (32g) was constant the
sweetness of beverage increased individually
and in combination with guar gum (Fig. 14 to
19). When the quantities of tomato juice and
guar gum were const ant , t he swee tne ss
increased in combination with whey because
the lactose present in whey helped to increase
the sweetness of the beverage in combination
with sugar.
The levels of tomato juice and sugar
exhibited significant effect at linear level on the
sweetness of the beverage. At square level
whey, tomato, sugar and guar gum exhibited
significant effect. The interaction effect of whey
and tomato juice was also significant and other
interaction effects were not significant for
sweetness (Table 3). The graphical response
surface curve shows that by increasing levels
of tomato juice and whey the sweetness scores
have increased (Fig. 19).
T h e m o d e l F- v a l u e f o r s w e e t n e s s
attribute observed as 27.33 was more than the
F table value at 1 per cent level of confidence
making it significant. The R 2 value was 0.962
for sweetness which indicates that the fitted
quadratic model accounted for more than 96.2
per cent of the variation in experimental data.
The lack of fit test, which measures the fitness
of the model obtained, did not result in a
significant F-value, indicating that the model
is s uff ic ien tl y a cc ura te f or pr edi ct ing t he
sweetness attribute of tomato juice enriched
9
Fig. 10: Response surface plot for colour and appearance
score of whey enriched tomato juice as a function
of varied levels of whey and guar gum, keeping
tomato juice and sugar constant.
Fig. 11: Response surface plot for colour and appearance
score of whey enriched tomato juice as a function
of varied levels of tomato juice and sugar, keeping
whey and guar gum constant.
Fig. 12: Response surface plot for colour and appearance
score of whey enriched tomato juice as a function
of varied levels of tomato juice and guar gum,
keeping whey and sugar constant.
10
J. DAIRYING, FOODS & H.S.
whey beverage made with any combination of
factors within the range evaluated. The value
of adequate press as 15.61 being greater than
4 indicated an adequate signal and the model
can be used to navigate the design space.
E ff e c t o n c on s is t e n c y
The co ns ist ency s co res f or t he
formulated beverages ranged from 4.5 to 8.2
in all the 30 trials (Table 2). The maximum
scores for consistency were observed in trial
Nos. 25 and 27 formulated with whey 60g,
tomato juice 32g, sugar 8g and guar gum 0.25g.
Consistency of the beverage is dependent on
the quantities of guar gum, tomato juice and
sugar. It is evident from the Fig. 20 to 25 that
by increasing the sugar level, the consistency
scor es got i ncreased in comb ination with
increased guar gum.
The proportion of whey, tomato juice,
sugar and guar gum exhibited significant effect
at linear and square levels on the consistency
of the beverage. The interaction effect of whey
with tomato and whey with sugar was also
significant and other interaction effects were
not significant (Table 3).
The mo de l F- va lu e f or c on si st en cy
attribute was 140.93, being higher than the F
table value at 1 per cent level of confidence
making it significant. The R 2 value was 0.992
for consistency which indicates that the fitted
quadratic model accounted for more than 99.2
per cent of the variation in experimental data.
The lack of fit test, which measures the fitness
of the model obtained, did not result in a
significant F-value, indicating that the model
is s uff ic ien tl y a cc ura te f or pr edi ct ing t he
consistency attribute of beverage made with any
c o m b i n a t i o n o f f a c to r s w i t h i n t h e r a n g e
evaluated. The value of adequate press as
3 3. 45 be in g g re a te r t ha n 4 i n di ca t ed a n
adequate signal and the model can be used to
navigate the design space.
Effect o n overall accep tability
Fig.13 : Response surface plot for colour and appearance
score of whey enriched tomato juice as a function
of varied levels of sugar and guar gum, keeping
whey and tomato juice constant.
Fig. 14: Response surface plot for sweetness score of
whey enriched tomato juice as a function of varied
levels of whey and tomato juice, keeping sugar
and guar gum constant.
Fig. 15: Response surface plot for sweetness score of
whey enriched tomato juice as a function of varied
levels of whey and sugar, keeping tomato juice
and guar gum constant.
Vol. 30, No. 1, 2011
11
The overall acceptability scores in all the
30 trials ranged between 4.5 and 8.2 for the
beverage. The maximum score for overall
acceptability of beverage was in trial No. 29
formulated with whey 60g, tomato 32g, sugar
8g and guar gum 0.25g (Table 2).
The proportion of tomato juice, sugar
and guar gum exhibited significant effect at
line ar a nd s quare lev els on t he o ve ra ll
acceptability. The interaction effect of whey
and tomato juice was also significant and other
interaction effects were not significant for
overall acceptability. The increase in levels of
Fig.16: Response surface plot for sweetness score of whey
Fig.18: Response surface plot for sweetness score of whey
enriched tomato juice as a function of varied levels
of tomato juice and guar gum, keeping whey and
sugar constant.
enriched tomato juice as a function of varied levels
of whey and guar gum, keeping tomato juice and
sugar constant.
Fig. 19: Response surface plot for sweetness score of
Fig. 17: Response surface plot for sweetness score of
Fig. 20: Response surface plot for consistency score of
whey enriched tomato juice as a function of varied
levels of tomato juice and sugar, keeping whey
and guar gum constant.
whey enriched tomato juice as a function of varied
levels of whey and tomato juice, keeping sugar
and guar gum constant.
whey enriched tomato juice as a function of varied
levels of sugar and guar gum, keeping whey and
tomato juice constant.
12
J. DAIRYING, FOODS & H.S.
tomato juice, sugar, whey and guar gum has
shown significant positive effect on the overall
acceptability (Fig. 26 to 31).
T h e m o d e l F- v a l u e f o r o v e r a l l
acceptability attribute was 33.0. This was
higher than the F table value at 1 per cent level
of confidence making it significant. The R 2
value was 0.968 for overall acceptability which
in di ca te s t ha t the fit te d qu adr at ic m od el
accounted for more than 96.8 per cent of the
variation in experimental data. The lack of fit
test, which measures the fitness of the model
obtained, did not result in a significant F-value,
Fig.23 : Response surface plot for consistency score of
whey enriched tomato juice as a function of varied
levels of tomato juice and sugar, keeping whey
and guar gum constant.
Fig. 21: Response surface plot for consistency score of
whey enriched tomato juice as a function of varied
levels of whey and sugar, keeping tomato juice
and guar gum constant.
Fig.24: Response surface plot for consistency score of
Fig. 22: Response surface plot for consistency score of
Fig. 25: Response surface plot for consistency score of
whey enriched tomato juice as a function of varied
levels of whey and guar gum, keeping tomato juice
and sugar constant.
whey enriched tomato juice as a function of varied
levels of sugar and guar gum, keeping whey and
tomato juice constant.
whey enriched tomato juice as a function of varied
levels of tomato juice and guar gum, keeping whey
and sugar constant.
Vol. 30, No. 1, 2011
13
indicating that the model is sufficiently accurate
for predicting the overall acceptability of the
beverage made with any combination of factors
within the range evaluated. Th e value of
adequate press of 17.04 being greater than 4
indicated an adequate signal and the model
can be used to navigate the design space (Table
3).
O p t i mi z ed
s o l u t io n s
f or
b e ve r a g e
formul ation
The criteria for selection of responses
were based on the sensory evaluation affecting
the acce ptabi lity of the fini shed produ ct.
Fig. 26: Response surface plot for overall acceptability
Fig. 28: Response surface plot for overall acceptability
score of whey enriched tomato juice as a function
of varied levels of whey and guar gum, keeping
tomato juice and sugar constant.
score of whey enriched tomato juice as a function
of varied levels of whey and tomato juice, keeping
sugar and guar gum constant.
Fig. 29: Response surface plot for overall acceptability
Fig.27: Response surface plot for overall acceptability
Fig.30: Response surface plot for overall acceptability
score of whey enriched tomato juice as a function
of varied levels of whey and sugar, keeping tomato
juice and guar gum constant.
score of whey enriched tomato juice as a function
of varied levels of tomato juice and guar gum,
keeping whey and sugar constant.
score of whey enriched tomato juice as a function
of varied levels of tomato juice and sugar, keeping
whey and guar gum constant.
14
J. DAIRYING, FOODS & H.S.
Sensory scores were kept maximum during the
course of optimization of formulation in RSM
software. The factors viz. whey, tomato juice,
sugar and guar gum were kept in range and
responses (flavour, colour and appearance,
sweetness,
co ns is te ncy a nd
o ve ra ll
acceptability) were kept maximum to achieve
the best result (Table 4).
The suggested solution from RSM design
resulted in one formulation having maximum
desirability in accordance with the predicted
val ues f or se nsory sco res. The s ugges ted
formulation was tried in triplicate for its sensory
attributes and the average values of the scores
were subjected to verification by statistical
analysis using t-test (assuming equal variance)
with the corresponding predicted values (Table
5). The predicted values and observed values
were not statistically different which resulted
in successful optimized formulation of whey
enriched tomato juice beverage.
Fig.31: Response surface plot for overall acceptability
score of whey enriched tomato juice as a function
of varied levels of sugar and guar gum, keeping
whey and tomato juice constant.
C O N C LU S I O N
The optimized formulation from resulted in
a beverage having the composition of total solids
16.3%, protein 0.74%, total sugars 14.58%, fat
0.2%, lycopene 8.35 mg/100g, ascorbic acid 12.08
mg/100g and acidity as citric acid 0.76%.
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AOAC (1984) Official Methods of Analysis of AOAC International. Association of Official Analytical Chemists.
Virginia, USA.
AOAC (1997) Official Methods of Analysis of AOAC International. Association of Official Analytical Chemists.
Virginia, USA.
Lane, J.H., and Eynon, L. (1923) Determination of reducing sugars by means of Fehling’s solution with
methylene blue as internal indicator. J. Soc. Chem. Ind. Trans. Vol. 32-36.
Rajoria, A., Kumar J. and Chauhan A.K. (2010) Anti-oxidative and anti-carcinogenic role of lycopene in
human health – A Review. J. Dairying, Food and Home Sci. , 29 (3-4).
Ranganna, S. (1985) Handbook of Analysis and Quality Control for Fruits and Vegetables Products. Tata
McGraw Hill Publishing Co. Ltd., New Delhi.