Optimization of Preparation Process for a Blended Beverage Developed from Chayote, Sugarcane, and Mint and Coriander Extract. Issue 5 (3rd September 2018)

• Record Type: Journal Article
• Authors: Sangma, Chesi; Kumar, Vikas; Gat, Yogesh; Kaushal, Manisha; Suri, Sheenam; Panghal, Anil
• Is Part Of: International journal of vegetable science. Volume 24:Issue 5(2018)
• Page Start: 432
• Page End: 444
• Publication Date: 2018-09-03
• Subjects: Sechium edule -- concentration -- salt -- response surface methodology; Vegetables -- Periodicals; Vegetables -- Research -- Periodicals; 635
• DOI: 10.1080/19315260.2018.1434262
• Languages: English
• ISSNs: 1931-5260

Abstract

ABSTRACT: Chayote [ Sechium edule (Jacq) Swartz] is an underutilized, nutritious vegetable, which is reported to contain a variety of phytochemicals. A process was designed to increase acceptance of Chayote in a beverage using concentrations of sugarcane juice, salt, and mint and coriander herb extract using response surface methodology. The statistical design provided 20 formulations where the herb extract concentration varied from 0.5% to 2.5%, sugarcane juice concentration from 20% to 50%, and salt concentration from 0% to 1.5%. Sugarcane juice concentration of 35.14%, herb extract of 1%, and salt concentration of 1.5% were the optimized process conditions for preparation of blended chayote juice. Optimized conditions can be scaled up, allowing this vegetable to be utilized for processing.