Abstract:

Supernatant of submerged fermented brown rice wort containing barley wort and soybean sprout slurry by Ganoderma lucidum was blended with various fruit juices for developing a healthcare beverage. To maximize sensory score of the beverage, D-optimal mixture design was used for investigating optimal formulation of the supernatant and apple, white grape and orange juices. Moreover, an optimal stabilizer for the beverage was determined according to the value of stability factor. Results showed that the optimal beverage formula resulting in the highest sensory score consisted of the supernatant 27.0%, apple juice 24.9%, white grape juice 20.2% and orange juice 27.9%. Xanthan gum at the concentration of 0.2% could well stabilize the beverage, which gave a stability factor of 99.3%.

Key words: D-optimal mixture regression design, germinated brown rice, Ganoderma lucidum, submerged fermentation