Abstract

Trinh Thi Hong Van*, Phan Thi Giang, Nguyen Thi Thanh Nguyet, Ho Thi Kim Oanh, Nguyen Tran Gia My and Nguyen Đuc Loi

ABSTRACT

Bird's Nest is a famous food with high nutritional value and health benefits, so this article focuses on optimizing the composition of antioxidant drinks from bird's nests. Ingredients of beverages such as Bird's Nest Essence (20-30%), Ginkgo biloba (0.1-0.3%), Chamomile (0.1-0.3%), and Glucosamine (0.3-0.9%) are studied and optimized. The target functions were sensory characteristics, brix degree, and reducing power activity with 25 experiments and triplication three times. The results showed that the highest sensory point, Brix degree, and reducing power capacity were 18.88, 9.4, and 1.2, respectively, with 24.79% of bird's nest essence, 0.18% of Ginkgo biloba, 0.23% of Chamomile, and Glucosamine of 0.8%. Lack of fit of target functions was non-significance in statistics (p>0.05). The adjusted R2 of models was over 0.8 exhibiting the high correlation between input factors and target functions. The bird’s nest beverage could be fully deployed on an industrial scale.