Production of a mixed fruit juice powder using mixture analysis and a fuzzy model

Aryaee, H. and Zare, D. and Ariaii, P. and Mirdamadi, S. and Naghizadeh Raeisi, S. (2023) Production of a mixed fruit juice powder using mixture analysis and a fuzzy model. International Food Research Journal (Malaysia), 30. pp. 1049-1065. ISSN 2231 7546

The present work aimed to find a mixed fruit juice powder with high antioxidant activity and sensory score. A two-step fuzzy algorithm and fuzzy toolbox were applied to produce acceptable sensory data for the mixture analysis design. The mixture design was then analysed using two responses of sensory and antioxidant activity, and the optimised beverage consisted of red grape (20.4%), mulberry (75.6%), and strawberry (4.0%). As compared to single fruit juices, the selected mixture yielded high content of phenolic compounds with desirable antioxidant activity and sensory score. Spray- and freeze-drying were then compared for the fruit juice powder production from selected mixed juices formulated with 20% maltodextrin (DE = 20). A significant (p < 0.05) difference was observed between the powder yield (82.0% in comparison to 51.7%), free radical scavenging activity (85.6% in comparison to 75.4%), and total phenolic content (2958.8 in comparison to 2791.4 mg GAE/L) of the freeze- and spray-dryer, respectively. Furthermore, the spray-dried powder was much lighter than the freeze-dried powder, with a lower chroma index, redness, and higher hue angle. Overall, freeze-drying was less destructive than spray-drying in the powder production from the mixed juice.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(04)%202023/21%20-...

Abstract

The present work aimed to find a mixed fruit juice powder with high antioxidant activity and sensory score. A two-step fuzzy algorithm and fuzzy toolbox were applied to produce acceptable sensory data for the mixture analysis design. The mixture design was then analysed using two responses of sensory and antioxidant activity, and the optimised beverage consisted of red grape (20.4%), mulberry (75.6%), and strawberry (4.0%). As compared to single fruit juices, the selected mixture yielded high content of phenolic compounds with desirable antioxidant activity and sensory score. Spray- and freeze-drying were then compared for the fruit juice powder production from selected mixed juices formulated with 20% maltodextrin (DE = 20). A significant (p < 0.05) difference was observed between the powder yield (82.0% in comparison to 51.7%), free radical scavenging activity (85.6% in comparison to 75.4%), and total phenolic content (2958.8 in comparison to 2791.4 mg GAE/L) of the freeze- and spray-dryer, respectively. Furthermore, the spray-dried powder was much lighter than the freeze-dried powder, with a lower chroma index, redness, and higher hue angle. Overall, freeze-drying was less destructive than spray-drying in the powder production from the mixed juice.

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Item Type:	Article
AGROVOC Term:	fruit juices
AGROVOC Term:	spray drying
AGROVOC Term:	food technology
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	experimental design
AGROVOC Term:	statistical methods
AGROVOC Term:	fruits
AGROVOC Term:	mathematical models
AGROVOC Term:	product quality
AGROVOC Term:	food processing
Geographical Term:	Iran
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	11 Nov 2025 08:59
Last Modified:	11 Nov 2025 08:59
URI:	http://webagris.upm.edu.my/id/eprint/1413

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