Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage
Abstract The effect of three independent variables i.e. blanching time (3- 7 minutes), L-ascorbic acid (25-75 mg) and lemon juice (2.5-7.5 mL) was studied on the quality of spinach- lemon- tulsi ready-to-serve (RTS) beverage. The process was optimized using BBD- RSM methodology and the linear effect...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2022-11-01
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Series: | Brazilian Archives of Biology and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100502&tlng=en |