Application of RSM and MR Optimization in the Development of Ready-to-serve (RTS) Beverage

Response surface methodology (RSM) and multiple response (MR) techniques were used for modeling and optimization for the development of sugarcane juice based ready to serve (RTS) beverages. Previous works have suggested that both RSM and MR technique explain and optimize the product in better way than one variable at a time (OVAT) technique. This work further highlights this fact in an analytical experimentation. It is demonstrated that the MR technique is biased and that this bias can lead to the choice of a nonoptimal product or process. Experimental data from a beverage optimization confirms that the careful use of the RSM and MR optimization is required in achieving meaningful results.