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Comparison of sugarcane juice based beverage optimisation using response surface methodology with Fuzzy method

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Abstract

Response Surface Methodology (RSM) and Fuzzy techniques are applied for the development of sugarcane juice based lime beverage. Both the techniques were compared for the adequacy of optimization and applicability in beverage industry. The vegetative clarified sugarcane juice (SCJ) was used as sugar replacer in the preparation of beverage. The specific proportions of sugarcane juice were utilized for beverage preparation using central composite rotatable design (CCRD) for the development of the process for utilization of sugarcane juice in the preparation of lime RTS beverages. It was found that sugarcane juice could replace sugar up to a level of 100% for lime beverage using RSM. The results of fuzzy technique in agreement with the RSM based experimentation results. Therefore, this technique could also be used for the optimization and development of beverage formulation. If the domain knowledge exists in the form of knowledge base, then first approximation using fuzzy modeling is suited, with the further possibility of design cycle for the development of the product using RSM.

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Authors and Affiliations

  1. Department of Food Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, Punjab, India

    K. Prasad

  2. Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, US Nagar, India

    N. Nath

Authors
  1. K. Prasad
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  2. N. Nath
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Correspondence to K. Prasad.

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Prasad, K., Nath, N. Comparison of sugarcane juice based beverage optimisation using response surface methodology with Fuzzy method. Sugar Tech 4, 109–115 (2002). https://doi.org/10.1007/BF02942691

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