Optimization of Fruit Punch Using Mixture Design.

A highly acceptable dehydrated fruit punch was developed with selected fruits, namely lemon, orange,
and mango, using a mixture design and optimization technique. The fruit juices were freeze dried, powdered, and
used in the reconstitution studies. Fruit puncheswere prepared according to the experimental design combinations
(total 10) based on a mixture design and then subjected to sensory evaluation for acceptability. Response surfaces
of sensory attributes were also generated as a function of fruit juices. Analysis of data revealed that the fruit punch
prepared using 66% of mango, 33% of orange, and 1% of lemon had highly desirable sensory scores for color (6.00),
body (5.92), sweetness (5.68), and pleasantness (5.94). The aroma pattern of individual as well as combinations of
fruit juices were also analyzed by electronic nose. The electronic nose could discriminate the aroma patterns of
individual as well as fruit juice combinations by mixture design. The results provide information on the sensory
quality of best fruit punch formulations liked by the consumer panel based on lemon, orange, and mango.