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.

High-temperature, high-pressure extruded Tremella fuciformis was applied in a dairy beverage. Beverage samples were prepared with different proportions of citric acid, Tremella fuciformis, milk powder, composite stabilizer and white soft sugar and were evaluated for stability and sensory attributes. The optimal proportions of these ingridents were optimized by orthogonal array design to be 0.10%, 15%, 2%, 0.20% and 8%, respectivley. The resulting beverge was stable, rich in nutrients and had a pure flavor.

A dairy beverage was developed mainly from ginseng roots and milk powder. One-facor-at-a-time and orthogonal array design experiments were used for formulation optimizatio of the dairy beverage based on stability and sensory score. Four factors in decreasing order of their effect on its quality were ginseng powder granulity, citric acid concentration, ginseng powder concentration and xanthan gum concentration. The optimum beverage formulation was milk powder 5%, soft sugar 8%, ginseng powder 0.3%, xanthan gum 0.20%, citric acid 0.15%, and ginseng powder granulity 0.076 mm. The beverage obtained under these condiitons was stable and abundant in nutrients and had a pure taste without bitterness.

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.