Optimizing the Formulation of Soyabean-Peanut Beverage of Chocolate-Flavored with Acceptable Rheological Properties
S Elizabeth Amudhini Stephen1, Seihenbal.G.S.S2

1S,Elizabeth Amudhini Stephen*, Associate Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore, India.
2Seihenbal,G,S, Department of Food Processing, Karunya Institute of Technology and Sciences, Coimbatore.

Manuscript received on March 29, 2020. | Revised Manuscript received on April 25, 2020. | Manuscript published on April 30, 2020. | PP: 981-983 | Volume-9 Issue-4, April 2020. | Retrieval Number: C5352029320/2020©BEIESP | DOI: 10.35940/ijeat.C5352.049420
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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: This paper aims to evaluate the rheological properties for the preparation of chocolate flavored soybean-peanut beverage from the different combination of soybean, peanut and cocoa powder. A Box-Behnken design with three independent variables (soybean, peanuts and chocolate) and the dependent variables (acidity, brix and viscosity) produced 12 formulations. The optimized formulation determined from the data contained soy beans 40.76g/100g, peanuts 38.28g/100g and chocolate 5.66 g/100g. It was also observed that soy protein provides better result than soy flour and influence beverage characteristics.
Keywords: Response surface methodology, optimization, beverage, acidity, brix, viscosity, responses, peanuts, soybeans