Optimization of a chocolate-flavored, peanut-soy beverage using response surface methodology (RSM) as applied to consumer acceptability data

By R. Deshpande, M. Chinnan, K. Mcwatters. 2008

61 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/def5e3a7c8b4683f2332ed442b4911a4dde89012

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. R. Anurag
2. Swati Sethi
3. S. Tyagi

In Food Science

1. R. Anurag
2. Swati Sethi
3. S. Tyagi

In Plant Science

1. R. Anurag
2. Swati Sethi
3. S. Tyagi

Citations in the corpus

• Plant-based milk alternatives an emerging segment of functional beverages: a review (2016, methodology): “Deshpande et al. (2008) used response surface methodology to optimize chocolate flavored peanut-soy beverage on the basis of sensory parameters and it was observed that the beverages prepared with soy protein isolates were more acceptable than those with soy flour.”
• Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology (2012, background): “RSM is reported to be effective in optimizing various process parameters involving levels of ingredients and formulation such as in the production of cassava cake (14), processing sausage (15), snack food (16), biscuits dough (17), puri (18), appetizer (19), chocolate-flavors and peanut-soy beverage”