Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage

Abrol, Ghan Shyam; Kumar, Ashwani; Pal, Ranjit; Singh, Amit Kumar; Sharma, Priyanka; Sharma, Gaurav

doi:10.1590/1678-4324-2023220306

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 66 • 2023 • https://doi.org/10.1590/1678-4324-2023220306 copy

Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The effect of three independent variables i.e. blanching time (3- 7 minutes), L-ascorbic acid (25-75 mg) and lemon juice (2.5-7.5 mL) was studied on the quality of spinach- lemon- tulsi ready-to-serve (RTS) beverage. The process was optimized using BBD- RSM methodology and the linear effect of the independent variables on the quality parameter was studied using Canonical Correlation Analysis (CCA). A total of 15 runs including 3 centre points per block were obtained in BBD RSM and each run was analysed for different quality parameters i.e. total soluble solids (TSS), titratable acidity, reducing sugars, total sugars, ascorbic acid, antioxidant activity and overall acceptability. TSS, titratable acidity, reducing sugars, total sugars, ascorbic acid, DPPH free radical scavenging activity and overall acceptability ranged from 10.60 to 13.20°B, 0.37 to 0.50 % as citric acid, 1.70 to 3.10%, 6.30 to 8.20%, 42.30 to 64.90 mg/100 gm, 64.00 to 80.20%, and 6.6-8.3 (on a 9-point hedonic scale), respectively. The results analysed by BBD-RSM suggested a blanching time of 5.47 minutes, 75 mg L-ascorbic acid and 6.24 mL lemon juice are the optimum conditions for the preparation of spinach-lemon-tulsi RTS beverage. As per the CCA, the total variance of the independent variables on the dependent variables was 79%. L-ascorbic acid and lemon juice were found to have a positive effect on dependent variables. The model also suggested that an increase in blanching time could harm the quality of the beverage.

Keywords:
canonical correlation analysis; response surface methodology; physico-chemical properties; antioxidant activity; overall acceptability; beverage.

HIGHLIGHTS

• The process parameters was standardized for blanching time, L-ascorbic acid and lemon juice using BBD RSM.

• Canonical Correlation Analysis (CCA) was done to see the effect of variables on the product quality.

• Physiochemical and antioxidant properties of all the runs were studied and presented in the paper.

• Numerical optimization of Beverage was carried out for recommendation to the end users.

Run Order	Process variables			Responses
Run Order	Lemon juice (mL)	Ascorbic acid (mg)	Blanching (min.)	TSS (°B)	Titratable Acidity (%)	Reducing Sugars (%)	Total Sugars (%)	Ascorbic acid (mg/ 100g)	Antioxidant activity (%)	OAA (Maximum 9)
1	5	25	7	10.60	0.42	2.80	7.40	42.30	64.00	7.60
2	2.5	75	5	11.80	0.38	1.70	6.50	64.30	79.80	7.20
3	5	75	3	11.80	0.43	2.90	7.30	64.50	80.20	8.30
4	7.5	50	7	12.80	0.49	3.10	8.00	52.50	75.00	7.00
5	7.5	50	3	13.00	0.50	3.10	8.20	54.30	75.80	6.80
6	5	75	7	11.60	0.41	3.00	6.40	63.80	79.10	8.20
7	2.5	50	7	11.00	0.39	1.90	6.30	52.10	74.50	6.80
8	2.5	50	3	11.40	0.42	2.10	6.50	53.10	74.50	6.80
9	7.5	25	5	12.80	0.47	2.60	7.30	46.50	68.50	6.60
10	2.5	25	5	11.20	0.37	1.70	6.60	43.90	65.50	7.00
11	7.5	75	5	13.20	0.49	2.90	8.20	64.90	79.50	6.70
12	5	50	5	11.40	0.41	2.10	6.80	53.60	74.90	8.10
13	5	25	3	11.60	0.40	2.00	7.10	48.40	71.60	8.10
14	5	50	5	11.40	0.40	2.00	7.10	53.80	75.20	8.20
15	5	50	5	11.20	0.40	2.20	7.10	53.80	75.60	8.20

		Estimated coefficient
Variables	df	TSS (°B)	Titratable Acidity (%)	Reducing Sugars (%)	Total Sugars (%)	Ascorbic acid (mg/ 100g)	Antioxidant activity (%)	OAA (Maximum 9)
Model	9	11.33	0.403	2.100	7.120	53.73	74.250	8.170
A-Lemon	1	0.80	0.049	0.538	0.725	0.600	0.563	-0.088
B-Ascorbic acid	1	0.28	0.006	0.175	0.000	9.550	6.130	0.138
C-Blanching	1	-0.23	-0.005	0.088	-0.125	-1.200	-1.190	-0.050
AB	1	-0.05	0.003	0.075		-0.500		-0.025
AC	1	0.05	0.005	0.050		-0.200		0.050
BC	1	0.20	-0.010	-0.175		1.350		0.100
A²	1	0.78	0.030	0.000		-0.292		-1.250
B²	1	0.13	-0.005	0.125		1.460		-0.046
C²	1	-0.07	0.017	0.450		-0.442		-0.071
Lack of fit	3
R²		0.99	0.984	0.934	0.775	0.997	0.909	0.957
Adj R²		0.97	0.956	0.814	0.714	0.991	0.885	0.880
C.V. %		1.18	2.08	9.34	4.74	1.31	2.27	3.12

		F-values
Variables	df	TSS (°B)	Titratable Acidity (%)	Reducing Sugars (%)	Total Sugars (%)	Ascorbic acid (mg/ 100g)	Antioxidant activity (%)	OAA (Maximum 9)
Model	9	49.77	34.58	7.83	12.66	167.54	36.78	12.44
A-Lemon	1	264.8^* * Significant at p<0.05	242.7^* * Significant at p<0.05	45.77^* * Significant at p<0.05	36.89^* * Significant at p<0.05	5.70	0.89	1.14^* * Significant at p<0.05
B-Ascorbic acid	1	31.29^* * Significant at p<0.05	3.99	4.85	0.00	1443.84^* * Significant at p<0.05	105.48^* * Significant at p<0.05	2.81
C-Blanching	1	20.95^* * Significant at p<0.05	2.55	1.21	1.10	22.80^* * Significant at p<0.05	3.96	0.37
AB	1	0.52	0.32	0.45		1.98		0.05
AC	1	0.52	1.28	0.20		0.32		0.19
BC	1	8.28^* * Significant at p<0.05	5.11	2.43		14.43^* * Significant at p<0.05		0.74
A²	1	117.2^* * Significant at p<0.05	41.25^* * Significant at p<0.05	0.00		0.62		106.46
B²	1	3.40	1.38	1.14		15.54^* * Significant at p<0.05		0.14
C²	1	0.85	13.76^* * Significant at p<0.05	14.81^* * Significant at p<0.05		1.43		0.34
Lack of fit	3	1.75	3.25	7.75	4.42	62.50	27.98	26.25

				Responses
Lemon juice (mL)	Ascorbic acid (mg)	Blanching (min.)		TSS (°B)	Titratable Acidity (%)	Reducing Sugars (%)	Total Sugars (%)	Ascorbic acid (mg/ 100g)	Antioxidant activity (%)	OAA (Maximum 9)	Desirability
6.24	75	5.47	Predicted (through RSM)	12.47	0.45	2.89	7.42	64.50	80.06	7.91	0.87
			Experimental	12.20	0.45	2.95	7.30	64.35	79.30	7.45
			Differences	0.27	0.00	-0.07	0.12	0.15	0.76	0.46

Set no.	Correlation	Eigen- value	Variance (%)	Wilks Statistic	Set 1 by Self	Set 1 by Set 2	Set 2 by Self	Set 2 by Set 1	F	Num D.F	Sig.
1	0.997	149.51	79.0	0.000	0.333	0.331	0.402	0.399	15.50	21.00	<0.001
2	0.987	38.34	20.8	0.019	0.333	0.325	0.287	0.279	6.27	12.00	0.002
3	0.506	0.35	0.2	0.744	0.333	0.085	0.068	0.017	0.48	5.00	0.780

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