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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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2022-11-01
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| Series: | Brazilian Archives of Biology and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100502&tlng=en |
| _version_ | 1797338856814542848 |
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| author | Ghan Shyam Abrol Ashwani Kumar Ranjit Pal Amit Kumar Singh Priyanka Sharma Gaurav Sharma |
| author_facet | Ghan Shyam Abrol Ashwani Kumar Ranjit Pal Amit Kumar Singh Priyanka Sharma Gaurav Sharma |
| author_sort | Ghan Shyam Abrol |
| collection | DOAJ |
| description | 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 of the independent variables on the quality parameter was studied using Canonical Correlation Analysis (CCA). A total of 15 runs including 3 centre points per block were obtained in BBD RSM and each run was analysed for different quality parameters i.e. total soluble solids (TSS), titratable acidity, reducing sugars, total sugars, ascorbic acid, antioxidant activity and overall acceptability. TSS, titratable acidity, reducing sugars, total sugars, ascorbic acid, DPPH free radical scavenging activity and overall acceptability ranged from 10.60 to 13.20°B, 0.37 to 0.50 % as citric acid, 1.70 to 3.10%, 6.30 to 8.20%, 42.30 to 64.90 mg/100 gm, 64.00 to 80.20%, and 6.6-8.3 (on a 9-point hedonic scale), respectively. The results analysed by BBD-RSM suggested a blanching time of 5.47 minutes, 75 mg L-ascorbic acid and 6.24 mL lemon juice are the optimum conditions for the preparation of spinach-lemon-tulsi RTS beverage. As per the CCA, the total variance of the independent variables on the dependent variables was 79%. L-ascorbic acid and lemon juice were found to have a positive effect on dependent variables. The model also suggested that an increase in blanching time could harm the quality of the beverage. |
| first_indexed | 2024-03-08T09:37:27Z |
| format | Article |
| id | doaj.art-0a56a958547247ab91a0c6eb2760c11e |
| institution | Directory Open Access Journal |
| issn | 1678-4324 |
| language | English |
| last_indexed | 2024-03-08T09:37:27Z |
| publishDate | 2022-11-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-0a56a958547247ab91a0c6eb2760c11e2024-01-30T07:38:13ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242022-11-016610.1590/1678-4324-2023220306Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi BeverageGhan Shyam Abrolhttps://orcid.org/0000-0002-5210-558XAshwani Kumarhttps://orcid.org/0000-0001-6315-5710Ranjit Palhttps://orcid.org/0000-0003-0010-0151Amit Kumar Singhhttps://orcid.org/0000-0001-7674-5453Priyanka Sharmahttps://orcid.org/0000-0003-1552-9479Gaurav Sharmahttps://orcid.org/0000-0002-4775-2977Abstract 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 of the independent variables on the quality parameter was studied using Canonical Correlation Analysis (CCA). A total of 15 runs including 3 centre points per block were obtained in BBD RSM and each run was analysed for different quality parameters i.e. total soluble solids (TSS), titratable acidity, reducing sugars, total sugars, ascorbic acid, antioxidant activity and overall acceptability. TSS, titratable acidity, reducing sugars, total sugars, ascorbic acid, DPPH free radical scavenging activity and overall acceptability ranged from 10.60 to 13.20°B, 0.37 to 0.50 % as citric acid, 1.70 to 3.10%, 6.30 to 8.20%, 42.30 to 64.90 mg/100 gm, 64.00 to 80.20%, and 6.6-8.3 (on a 9-point hedonic scale), respectively. The results analysed by BBD-RSM suggested a blanching time of 5.47 minutes, 75 mg L-ascorbic acid and 6.24 mL lemon juice are the optimum conditions for the preparation of spinach-lemon-tulsi RTS beverage. As per the CCA, the total variance of the independent variables on the dependent variables was 79%. L-ascorbic acid and lemon juice were found to have a positive effect on dependent variables. The model also suggested that an increase in blanching time could harm the quality of the beverage.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100502&tlng=encanonical correlation analysisresponse surface methodologyphysico-chemical propertiesantioxidant activityoverall acceptabilitybeverage. |
| spellingShingle | Ghan Shyam Abrol Ashwani Kumar Ranjit Pal Amit Kumar Singh Priyanka Sharma Gaurav Sharma Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage Brazilian Archives of Biology and Technology canonical correlation analysis response surface methodology physico-chemical properties antioxidant activity overall acceptability beverage. |
| title | Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage |
| title_full | Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage |
| title_fullStr | Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage |
| title_full_unstemmed | Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage |
| title_short | Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage |
| title_sort | analysing canonical correlation of bbd rsm optimized process parameters for the development of spinach lemon tulsi beverage |
| topic | canonical correlation analysis response surface methodology physico-chemical properties antioxidant activity overall acceptability beverage. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100502&tlng=en |
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