Optimization and sensory analysis of a beetroot, apple, and oat-based beverage using response surface methodology

Year 2025, Volume: 9 Issue: 2, 374 - 383, 26.06.2025

Tuğba Gül Dikme

https://doi.org/10.31015/2025.2.11

Abstract

This study aimed to optimize a functional beverage formulation comprising beetroot juice, apple juice, and oats, with a focus on enhancing taste, consistency, and overall acceptability. Optimization was carried out using Response Surface Methodology (RSM) to identify the ideal proportions of ingredients that would maximize sensory quality. The developed regression models demonstrated high predictive accuracy, with R² values exceeding 0.94, indicating a strong correlation between the experimental data and model predictions. The optimized formulation 10.07% beetroot juice, 59.99% apple juice, and 8.86% oats yielded the highest sensory scores: 8.40 for taste, 7.19 for consistency, and 8.12 for overall acceptability. Lack-of-fit tests confirmed the adequacy and reliability of the models. Results revealed that apple juice effectively moderated the earthy flavor of beetroot juice, while oats improved texture when used at moderate levels but detracted from sensory appeal at higher concentrations. Overall, the study highlights the effectiveness of RSM in optimizing multi-ingredient beverage formulations based on sensory criteria.

Keywords

Fruit-vegetable beverage , Beetroot juice , Apple juice , Oats , Response surface methodology (RSM) , Sensory analysis , Optimization

Ethical Statement

Peer-review Externally peer-reviewed. Declaration of Interests The author declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article. Author contribution The author read and approved the final manuscript. The author verifies that the Text, Figures, and Tables are original and that they have not been published before.

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