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应用响应面法优化无糖番茄鲜汁配方.docx

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应用响应面法优化无糖番茄鲜汁配方 Title:OptimizationofSugar-FreeTomatoFreshJuiceRecipeUsingResponseSurfaceMethodology Abstract: Inrecentyears,thedemandforhealth-consciousfoodoptionshasbeenincreasing,leadingtoagrowinginterestinsugar-freealternatives.Tomatofreshjuice,apopularbeverage,oftencontainsasignificantamountofaddedsugarswhichcanhaveadverseeffectsonhealth.Inthisstudy,weaimedtooptimizeasugar-freetomatofreshjuicerecipeusingtheresponsesurfacemethodology(RSM).TheRSMwasemployedtoinvestigatethemainandinteractiveeffectsofkeyparametersandoptimizetherecipeintermsoftaste,color,andoverallacceptability.Theresultsofthisstudyprovidevaluableinsightsintocreatingadeliciousandhealthysugar-freetomatofreshjuice. 1.Introduction Tomatoesarewidelyrecognizedfortheirhealthbenefits,includingbeingrichinvitamins,minerals,andantioxidants.However,thehighsugarcontentincommerciallyavailabletomatofreshjuicelimitsitssuitabilityforindividualsconcernedabouttheirsugarintake.Thisstudyaimstodevelopanoptimizedrecipeforasugar-freetomatofreshjuicethatmaintainsthehealthbenefitsoftomatoeswhilemeetingthedemandforhealthierbeverageoptions. 2.Methodology 2.1ExperimentalDesign Theresponsesurfacemethodology(RSM)isastatisticalapproachwidelyusedforprocessoptimization.Inthisstudy,anoptimizedrecipeforsugar-freetomatofreshjuicewasformulatedbyconsideringthreeindependentvariables:tomatoconcentration,lemonjuiceconcentration,andsteviasweetenerconcentration.Box-Behnkendesignwasemployedtoconducttheexperiments,withatotalof15runs. 2.2SensoryEvaluation Toevaluatetheacceptabilityofthesugar-freetomatofreshjuice,asensoryevaluationwasconductedusingapaneloftrainedtasters.Thekeyattributes,suchastaste,color,andoverallacceptability,wereevaluatedonahedonicscale.Statisticalanalysiswasperformedtoassesstheinfluenceoftheindependentvariablesonthesensoryattributes. 3.ResultsandDiscussion 3.1OptimizationofSugar-FreeTomatoFreshJuice TheRSManalysisindicatedthatthetomatoconcentrationandsteviasweetenerconcentrationsignificantlyinfluencedtaste,color,andoverallac