Graduate Thesis Or Dissertation
 

Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

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  • Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on sensory qualities and desirability of the juice drinks. A trained panel evaluated three attributes, blackberry flavor, sweetness, and sourness intensities, of the juice drinks. The consumer panel gave desirability and three attributes just-right ratings. A Balanced Complete Block Design was used. Blackberry flavor intensity was enhanced by sugar level. Blackberry flavor intensity was enhanced by acid level to a point about 0.5% T.A., and then decreased. Blackberry flavor intensity was not related to °Brix:acid ratio and was only related to the sweetness:sourness ratio at the 20% juice level. Sweetness and sourness intensities increased with increasing sugar and acid levels. There was a suppression effect of sugar and acid on each other in the juice drink. The relationships of sweetness, sourness, and sweetness:sourness ratios to °Brix:acid ratios were all linear. Desirability rating was related to °Brix:acid and sweetness:sourness ratios for the 10% and 20% juice levels, for 15% juice level no association was found. The formula which received the closest to "just right" ratings and highest overall desirability rating had in a °Brix of 15.4 and a % titratable acidity of 0.64, resulting in a °Brix:acid ratio of 24 and a corresponding sweetness:sourness ratio of slightly less than 1.0. In general, the 15% juice level was the best because of its sugar and acid tolerance and high desirability.
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