Optimization of soy-whey fortified pineapple juice beverage using response surface methodology

Abstract

The current study was conducted to optimize the development of soy whey-fortified pineapple juice beverages utilizing response surface methodology (RSM). The pineapple juice contained 84.16%, 0.45%, 0.20%, moisture, protein, fat, ash respectively. The TSS and pH were 11.5 oB and 3.69 respectively. The extracted soy whey contained 88.79%, 0.42%, 0.30%, 0.29%, moisture, protein, fat, ash respectively. The TSS, and pH of soy whey were 4.10 oB, and 6.10 respectively. The optimized percentages of pineapple juice, soy whey, and sugar were 25.47%, 29.23%, and 5.0%, respectively. The R2 values ranged from 0.9876 to 0.9994, indicating the strong suitability of the models. The adjusted and predicted R2 values were very close, with a difference of only 0.2, and the coefficient of variation (CV%) fell within the range of 0.22–5.18%, indicating strong reproducibility, precision, and reliability. The TSS of beverage samples increased significantly (P < 0.05) with increasing pineapple juice and sugar contents. The chroma values increase with increasing soy whey, pineapple juice, and sugar content. With an increase in the amount of soy whey the hue value diminished significantly. The sensory score of the optimized beverage sample was between 7.8 and 8.0 on a hedonic sensory scale; thus, the optimized beverage had greater sensory acceptability.