Multicriteria decision analysis for the formulation of a functional beverage based on natural ingredients

Metodología Multicriterio para la formulación de una bebida funcional con ingredientes naturales

Abstract

The purpose of the present research was to formulate a functional beverage composed of natural ingredients with antioxidant, antistress and antiinflamatory properties.  From literature findings we considered the following ingredients: toronjil (Melissa officinalis), green tea, jamaica flower ((hibiscus sabdariffa), Chamomile flower, ginger, curcuma (Curcuma longa)., honey and sweetener. For the formula selection, multicriteria decision making  tools were used, in specific the Analytical Hierarchy process (AHP), and data processing was carried with the use of Expert Choice 2000.  A 3x4 orthogonal experimental design was planned and 8 formulation alternatives were selected from here and analysed by a group of experts from industry and universities. The following six criteria were selected and previously weighted with the following scores: flavor 0.200, aroma 0,850, appearance 0,143, general acceptance 0,492 and sweetness intensity 0,080. Based on the relative order of the alternatives, the following formulation received the highest ranking:  toronjil, jamaica flower, ginger and honey. Four combinations of these ingredients at different levels were prepared and sensorial acceptance ranking was established. The formulation with the highest score, moisture, ashes, pH, acidity, soluble solids, and total solids were determined. We conclude that the proposed research methodology is a helpful tool in the development and decision making processes in food science.

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Keywords: functional drink, formulation, Analytical Hierarchy process Hierarchical, Multicriteria Decision Techniques.