This study was conducted to develop wheatgrass‐pomegranate blended juice using response surface methodology (RSM) and the storage study of optimized juice was studied at ambient and refrigerated conditions. In the experimental design, wheatgrass juice (30–60%), pomegranate juice (35–65%), and pectin (0.1–0.3%) were taken as independent variables that produced 20 different combinations which were studied to investigate the effect of these variables on product responses, viz., pH, total soluble solutes (TSS), sensory score, vitamin C and chlorophyll content. With the increase in concentration of wheatgrass juice, TSS and sensory score were found to decrease whereas the pH, vitamin C and chlorophyll content increased. Increase in pomegranate juice concentration resulted in higher pH, TSS, sensory score and vitamin C and lower chlorophyll content whereas increasing concentration of pectin resulted in higher TSS. The optimized values of ingredients were found to be 35% wheatgrass juice, 65% pomegranate juice and 0.1% pectin. Practical Applications Wheatgrass‐pomegranate juice is very useful against health issues and combat against various diseases. It can serve the consumers demand at very low cost and can reduce the dependency on the fruits and vegetables to acquire maximum nutrients. So due to potential health benefits of wheatgrass‐pomegranate blended juice, it can be commercialized and fulfill the demand of healthy cum functional and therapeutical beverage.

Effectiveness of the Hydrocolloid Carboxymethyl Cellulose (CMC) on Bottle Gourd Juice was investigated in this study. The influence of carboxymethyl cellulose (CMC) on the colloidal stability of cloudy Bottle Gourd juice has been studied. Concentrations of CMC from 0.1–0.4% completely inhibited juice clarification. Juices with CMC were more stable.Characterization of rheology is important for clarification of the product and storage.Use of hydrocolloid was only to enhance viscosity and creating gel structure of juice.Temperatures ranging from 5-35ºC were used in carrying out the experiments . The purpose of this research was to study the clarification, quality improvement and shelf life of Bottle gourd juice.

The objective of this work is to develop -carotene rich noodles using response surface methodology. In this study the carrot pomace powder (10-30%), wheat flour (50-70%) and guar gum (0.1% to 0.3%) as independent variables were optimized using RSM. The -carotene, Bulk density, Water absorption index, Water solubility index, and Sensory characteristics were measured as responses. In the experimental design, 20 different combinations were produced and were studied to know the effect of independent variables on responses. The optimized value of carrot pomace powder, wheat flour, and guar gum were obtained as 70 g, 30 g and 0.10 g, respectively. The beta carotene, bulk density, water absorption index, water solubility index, and sensory characteristics were found 4.609 mg, 0.5498 g/cm 3 , 8.55 g/g, 81% and 6.3, respectively.