Optimization and characterization of nutrient-fortified milk beverages using conjoint analysis and response surface...

Area of Science:

• Food Science
• Nutritional Science
• Process Engineering

Background:

• Fortified milk beverages (FMB) require optimization for ingredient levels and processing to ensure quality and stability.
• Existing methods may not fully capture consumer preferences or optimal processing parameters for FMB.

Purpose of the Study:

• To develop and optimize fortified milk beverages (FMB) by determining ideal ingredient levels and retort processing conditions.
• To evaluate the physicochemical properties, nutrient stability, and sensory attributes of the optimized FMB over a 90-day storage period.

Main Methods:

• Conjoint analysis and Response Surface Methodology (RSM) with a Box-Behnken design were employed for optimization.
• Physicochemical analyses (pH, acidity, Brix, peroxide value, viscosity) and nutrient concentration (docosahexaenoic acid, vitamin A) were performed.
• Sensory evaluations were conducted on both control and fortified samples throughout the shelf life.

Main Results:

• Optimal retort processing conditions were identified as 100°C for 10 minutes.
• The optimized FMB exhibited stable physicochemical properties (pH, acidity, Brix, peroxide value, viscosity) over 90 days.
• Significant differences in macronutrients and caloric value were noted between control and fortified samples, with decreases in docosahexaenoic acid and vitamin A during storage.

Conclusions:

• The study successfully optimized FMB processing using advanced statistical methodologies.
• The identified processing conditions yield a stable product with acceptable physicochemical characteristics.
• Further research may be needed to mitigate nutrient degradation during storage to enhance the overall nutritional value of FMB.