Mr. Pratik Nayi
Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Taiwan
Title: Development and optimization of a novel functional beetroot-based beverage: Physico-chemical analysis and sensory evaluation
Biography
Biography: Mr. Pratik Nayi
Abstract
Functional beverages are made up of fruits and vegetables and provide numerous health benefits while reducing the risk of health issues. To prepare a functional drink, beetroot, grapes, turmeric, and lemon were chosen due to their nutritional and medicinal properties. Mixture design, specifically the Response Surface Methodology, was used to optimize the blend formulations. The variables tested were beetroot juice, grapes juice, turmeric juice, and lemon, with a range of 50-60 ml, 30-40 ml, 1-5 ml, and 1-5 ml, respectively. The aim was to find the best solution for a blended juice with optimal values for acidity, ascorbic acid, antioxidant activity, and overall acceptability. The highest desirability value of 0.921 was obtained, with an acidity of 0.60%, ascorbic acid of 14.17 mg/100 ml, antioxidant activity of 93.94%, and OAA of 8.07. This was achieved with a blend containing 53.12 ml of beetroot juice, 40 ml of grapes juice, 1.88 ml of turmeric juice, and 5 ml of lemon juice.