Abstract: Black raspberry juice and fresh milk were mainly used to develop a black raspberry milk beverage. An L9(34) orthogonal array design was employed to optimize its formulation, and its composite stabilizer was optimized using simplex-centroid design. The results showed that the combination of 8% black raspberry juice, 35% fresh milk and 6% sucrose resulted in the best product quality with a sensory evaluation score of 92. The best stability was obtained using a composite stabilizer composed of 0.129% CMC, 0.037% xanthan gum and 0.084% guar gum, resulting in a minimum precipitation rate of 2.77%.

Key words: black raspberry, milk beverage, process