Gitanjali Singh Maurya

Formulation Optimization and Nutritional Profiling of Karonda–Mango Blended Syrup Using Box–Behnken Response Surface Methodology

Amit Kumar Singh, Gitanjali Singh Maurya, Vigya Mishra, Bijendra Kumar Singh & Sunil Kumar · European Journal of Nutrition & Food Safety · 2026

Karonda and mango pulps were blended to develop a fruit syrup and optimise the proportions of karonda pulp, mango pulp, sugar, and citric acid using response surface methodology. A four-factor Box–Behnken design comprising 27 experimental runs was used to evaluate total soluble s...