Ultrasound-assisted preparation of potato milk and optimizing the formulation via response surface methodology

Abstract

The milk obtained from plant-based sources is an expanding component in enhancing novel food products. Therefore, creating plant-based milk from potato might be the best option because it can cater to a large population switching to a non-dairy alternative. Consequently, studying the ideal circumstances for developing potato milk to achieve a favorable outcome is imperative. The effects of the independent variables sodium metabisulphite, the oil, the speed of ultrasonication, and the time of ultrasonication simultaneously on the dependent variables pH, yield, and total solids of developed potato milk are examined using the Central Composite Design (CCD) in Response Surface Methodology(RSM), on undertaking the data analysis, sodium metabisulfite, oil, speed, and time of ultrasonication all significantly (p 0.05) correlated with the yield, total solids, and pH of potato milk. The R2 values for the potato milk's yield, pH, and total solids were 0.9494, 0.9898, and 0.9981, respectively. For producing potato milk, the ideal conditions were 0.1% sodium metabisulphite, 5% oil, 10 min of ultrasonication time, and a 25 Hertz ultrasonication speed. The experiment's findings suggested that the model could be adopted for effectively producing potato milk.