The aim of this study was to optimize the formulation of a milk beverage with added proanthocyanidins from purple corn by one-factor-at-a-time and orthogonal array design methods. Beverage samples with different proportions of white soft sugar, milk powder, CMC and citric acid were examined for stability and sensory attributes. The results showed that the milk beverage formulated from 6% soft sugar, 3% milk powder, 0.10% CMC and 0.15% citric acid was stable and had a pure taste and an excellent quality.

A high-dietraty fiber ice cream was developed with shiitake stipes. Using one-factor-at-a-time and orthogonal array design experiments, the optimum ice cream composition for improved overrun, melting rate and sensory score was determined as shiitake stipe powder 2% with a particle size of 140 mesh, gelatin 0.3%, CMC-Na 0.1%, and monostearate 0.1%. The resulting ice cream had uniform and exqusite texture, soft and smooth taste, desired overrun, proper melting resistance, and strong shiitake flavor.