Abstract
The effect of variables such as sugar, almond paste, and cornflour on viscosity and a sensory score of almond milkshake samples were studied by response surface methodology. The central composite design was used to obtain optimum levels of variables. The values of viscosity and sensory scores obtained from different experiment runs were 170-1085cps and 6.2-7.7. The second-order polynomial model suggested by design expert software for viscosity and a sensory score of almond milkshake showed R2 (coefficient of determination) of 0.9871 and 0.9590, respectively. Whereas model F-values for viscosity and a sensory score of almond milkshake were 84.9 and 26.02, respectively. Optimum levels of sugar, almond paste, and cornflour suggested by models were 8%, 1% & 2%, respectively. Experimental values of responses obtained from the confirmatory test were almost similar to predicted values of responses suggested by models.
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