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|Title:||Optimization of Ingredients for Development of Squash from Seabuckthorn Fruit|
|Keywords:||Squash;Optimization;Response Surface Methodology;Vitamin E;Hippophae rhamnoides;Citric Acid|
|Abstract:||Seabuckthorn fruit was optimized for development of squash by employing response surface methodology as a statistical tool. The ingredients viz., sugar and citric acid were chosen as independent variables, while sensory attribute i.e. taste as dependent variable. Effect of various independent variables on chosen response shows that the ingredient citric acid had more prominent effect on taste score than sugar syrup. The optimum condition to yield maximum score of taste of squash was sugar syrup total soluble solids of 60° brix and citric acid of 0.5 g per 100 g of recipe. Squash contains more natural antioxidants and exhibited more antioxidant activity when compared to commercial products.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.76(12) [December 2017]|
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