Mixture Design for Optimization of a Functional Beverage Formula of Okra

In order to find the optimal ratio of okra functional beverages, the mixing design was used to study the effects of different ratios on the viscosity, suspension stability and sensory of okra functional beverages. The results showed that the optimal combination formula obtained by the model was:5% okra, 5% yam, 2.79% kale, 0.02% flavonoid, 0.02% polysaccharide and 87.17% water. Under the optimal formula, the theoretical values of viscosity and suspension stability and sensory evaluation were 38.33 mPa·s, 0.12 and 4.30, respectively. Three parallel measurements were performed on the optimized results, and the final actual values were 38.37 mPa·s, 0.125 and 4.32.Compared with okra juice, DPPH free radical scavenging rate, ABTS free radical scavenging rate, iron ion reducing capacity (FRAP), polysaccharide content and flavonoid content increased by 4.17%, 8.86%, 32.81%, 39.22% and 44.44%. The okra functional drink could be obtained under the conditions of the formula, which was sweet and delicious, had pure chroma and high antioxidant capacity.