Optimization of Ready-To-Drink Beverage and Ready-To-Reconstitute Mix of Ginger Based Appetizer
S Elizabeth Amudhini Stephen1, Emilin Renita2, George Samuel Raj V3, Basil Joseph4

1S Elizabeth Amudhini Stephen*, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore, (Tamil Nadu), India.
2Emilin Renita, Department of Food Processing and Engineering, Karunya Institute of Technology and Sciences, Coimbatore, (Tamil Nadu), India.
3George Samuel Raj V, Department of Mechanical Engineering, Karunya Institute of Technology and Sciences, Coimbatore, (Tamil Nadu), India.
4Basil Joseph, Department of Food Processing and Engineering, Karunya Institute of Technology and Sciences, Coimbatore, (Tamil Nadu), India.
Manuscript received on September 20, 2019. | Revised Manuscript received on October 05, 2019. | Manuscript published on October 30, 2019. | PP: 3174-3176 | Volume-9 Issue-1, October 2019 | Retrieval Number: A9872109119/2019©BEIESP | DOI: 10.35940/ijeat.A9872.109119
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: Ginger is outstanding for its therapeutic property and curd is expended for its probiotics properties. Utilizing these two fixings a hors d’oeuvre drink has been created and this item is advanced utilizing Response Surface Methodology. It gives 77 kCal per serving of 100ml when the hors d’oeuvre blends with virus water. For making dry starter crisp curd is supplanted by curd powder. The item as a rule has a timeframe of realistic usability of a half year in encompassing condition. Utilizing the Response surface approach advancement of this canapé demonstrates a most extreme causticity score of 2.38 % for ginger powder (2g-4g) , asafetida powder (200g – 500g) , salt (1g-2g) utilizing RSM(Box-Benhken strategy). In a comparable report, the worthiness score of the beverage is 7.0 to 7.8 utilizing Overall agreeableness score.
Keywords: Optimization, Response Surface Methodology, Appetizer drink, Acceptability score.