Optimization of blending ratios in asparagus-lemon juice using response surface methodology

In this study, the effects of degradation on ascorbic acid (AA) in asparagus-lemon juice with different blending ratios were investigated during storage. The R2 values first-order kinetic model for predicting AA loss 0.8216-0.9990, indicating that described well ratios. Response surface methodology (RSM) was applied to optimize ratio optimum selected by RSM were: 23%, 26%, 27%, 28% and 29% diluted asparagus blended 85% lemon juice, desirability 0.820. correlation coefficients (R2) between experimental predicted ranged from 0.6394 0.9975. Therefore, may be effective tools juices.