Optimization of orange juice formulation through using lactose-hydrolyzed permeate by RSM methodology.

At the second stage, which was the juice production and evaluation, the statistical analysis showed increasing trend of pH and sugar content, but density and vitamin C showed a decreasing trend during storage time ( p < .05).

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As shown in Figure 3 , increasing the permeate amount leads to an increasing trend of reducing sugar in the beverage, which is due to the hydrolyzed lactose in the permeate.

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