Optimization of ingredients for the development of wheatgrass based therapeutical juice using response surface methodology (RSM)

Abstract

The aim of this study was to optimize the ingredients by response surface methodology (RSM) for the development of wheatgrass-orange blended therapeutical juice. Wheatgrass juice, orange juice and pectin were taken as independent variables in the range of 30-60%, 35-65% and 0.1-0.3, respectively and effect of these variables were studied on product responses (pH, TSS, sensory score, vitamin C and chlorophyll content). The storage study of optimized juice was studied at ambient and refrigerated conditions. In this investigation increase in concentration of wheatgrass juice resulted in juice with increased chlorophyll content, vitamin C and decreased TSS and sensory score while increase in concentration of orange juice resulted in juice with increased pH, TSS, sensory score and vitamin C and decreased chlorophyll content. Increasing level of pectin resulted exponential increase in TSS. 30% wheatgrass juice, 65% orange juice and 0.3% pectin were obtained as optimized results.