Usta-Görgün, BuseYılmaz-Ersan, LütfiyeŞahin, Saliha2024-09-232024-09-232022-06-130022-1155https://doi.org/10.1007/s13197-022-05475-4https://link.springer.com/article/10.1007/s13197-022-05475-4https://hdl.handle.net/11452/45027Response surface methodology was used to optimize the chestnut beverage production under the effect of the independent variables including dilution rate (x(1)), dilution temperature (x(2)), pasteurization time (x(3)) and pasteurization temperature (x(4)). The experiments were based on a central composite design with linear and quadratic models employed to study the combined effects of four independent variables. The responses were selected with functional properties such as antioxidative attributes and total phenolic content. The optimal conditions (x(1), x(2), x(3) and x(4)) determined for development of chestnut based functional beverage were a dilution rate of 25.19 g/100 mL, a dilution temperature of 37.562 degrees C, a pasteurization time of 24.996 min. and a pasteurization temperature of 84.433 degrees C. After comparing the predicted and experimental results, the multi-response surface methodology was more stable with a good correlation for a functional chestnut beverage.eninfo:eu-repo/semantics/openAccessCastanea-sativa-mill.Antioxidant capacityCultivarsAcidOptimizationResponse surface methodologyChestnut beverageCcdFood science & technologyArticle0008096971000013210321959810.1007/s13197-022-05475-4