Multiple optimization of sensory attributes applied to malt drink formulation

Health-friendly soft drinks are gaining popularity because of their ingredients, such as enzymatically hydrolyzed proteins, easily digestible carbohydrates, and high nutritional value. Consequently, the demand for barley has also increased as it is the primary raw material for these beverages. The present study aimed to develop a new health-friendly soft drink made from malt (MHFSD) that takes into account multiple sensory attributes and purchase intention simultaneously using a desirability function-based approach. To predict the impact of light and dark malt extract concentrations (LME and DME) and added sugar (AS) on MHFSD formulations, a central composite rotational design (CCRD) was used. Optimum formulations for MHFSD attributes and purchase intention were determined using this design. The desirability function-based approach was implemented to examine optimization possibilities. For the scenario with the highest degree of optimization, the input param -eters were 5.40% LME, 14.11% DME, and 10.80% AS. The optimized response values for sensory attributes were good, with scores of 8.5 for color, 6.0 for carbonation, 7.3 for flavor and overall impression, and 3.3 for purchase intention. The results indicated good acceptance and purchase intention for the optimized MHFSD. Unlike commonly used approaches in the literature, the desirability function-based approach enabled the consideration of multiple responses simultaneously, which aided decision-making about MHFSD formulation.