Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage

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...

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Bibliographic Details
Main Authors: Ghan Shyam Abrol, Ashwani Kumar, Ranjit Pal, Amit Kumar Singh, Priyanka Sharma, Gaurav Sharma
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2022-11-01
Series:Brazilian Archives of Biology and Technology
Subjects:
canonical correlation analysis
response surface methodology
physico-chemical properties
antioxidant activity
overall acceptability
beverage.
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100502&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100502&tlng=en

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