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The present investigation was done to develop ready to serve beverage from Palmyra palm (Borassus flabellifer Linn.) fruit pulp by optimizing the level of palmyra fruit pulp (PFP) and sugar through Central Composite Rotatable Design (CCRD) in Response Surface Methodology (RSM). The responses for optimization were acidity, pH, total soluble solids, total sugar, reducing sugar, non-reducing sugar, color, flavor, taste and after taste. A second order quadratic polynomial regression equation was fitted to the data for all responses to predict the level of PFP and sugar concentration. At linear level, the concentration of PFP significantly influenced the acidity (p<0.01), total soluble solids (p<0.01) and after taste score of ready to serve (RTS) beverage (p<0.05); the level of sugar had significant influence on the sensory attributes such as flavor (p<0.01), taste (p<0.01) and after taste of RTS beverage (p<0.05). The non-reducing sugar content of RTS beverage was negatively influenced (at p<0.05) by the interactive effect of PFP and sugar. At quadratic level, PFP had significant influence on acidity (p<0.01) and non-reducing sugar content of RTS beverage (p<0.05). The optimum level of PFP and sugar for the preparation of 100 ml of RTS beverage determined as per the set goals of 0.3% as maximum titrable acidity, 10% as minimum total soluble solids and 10% as minimum fruit pulp level with the desirability of 0.713 was 13.71 g and 18 g respectively.


Central Composite Rotatable Design, Palmyra Fruit Pulp, Ready to Serve Beverage, Response Surface Methodology, Responses, Second Order Quadratic Polynomial Regression Equation.
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