Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability

摘要

A mixed fruit beverage was developed through sensory analysis (quality rating test) within the domain of 40-85 mL, 5-15 mL, 10-45 mL of pomegranate, amla, muskmelon juice, respectively in 100 mL beverage. Sensory data from a semi-trained panel (16 members) was analyzed through fuzzy logic for ranking. Further, consumer acceptability was tested for the same formulations on a 9-point hedonic scale. From the sensory ratings, overall acceptability (from semi-trained panelists) and hedonic score (from 60 consumers) data were fitted to a special cubic model as a function of mixture components. Based on the shared domain recommended by three methods, the optimum formulation for 100 mL beverage had pomegranate, amla, and muskmelon juice of 57, 5, and 38 mL, respectively. Furthermore, the thermal stability of different quality constituents of the beverage was evaluated within 80-95 degrees C. The color change was significantly affected at a severe treatment intensity (Delta E* = 3.93). Both 5-log cycle reduction in the resistant microbial group (lactic acid bacteria, yeasts and molds) and 90% inactivation of spoilage enzyme (polyphenol oxidase and peroxidase) were achieved at 95 degrees C/5 min. The corresponding losses in ascorbic acid, phenolics, flavonoids, and anthocyanin after thermal processing were 36, 26, 26, and 19%, respectively.