3684

3483

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1386

چهارده، 128، [II] ص.: مصور، جدول، نمودار

ص. ع. به فارسي و انگليسي

جواد كرامت، شهرام دخاني

محمد فضيلتي

21/6/86

مهدي كديور، بهرام باني نسب

1396/02/25

كتابنامه

كشاورزي

مهندسي كشاورزي

ID3483

به فارسي و انگليسي: قابل رويت در نسخه ديجيتال

High Intensity Sweeteners Substitution for Sucrose in The Formulation of Sour Cherry Syrup and Their Effect on Sensory Properties and Shelf lifeAbstract It is now generally recognized that a high calorie diet with inadequate physicalactivity results in overweight or obesity which in turn could lead to many disease The most significant trend in soft drinks has been towards to use the high intensitylow calorie sweeteners in recent years Aspartame and acesulfame k are the mostsuccessful approved high intensity sweeteners Other properties of sugar such asmouthfeel are difficult to be achieved using high intensity sweeteners alone Pectincan be classified as a low calorie bulking agent It is of great interest because of itsthickening properties In this study diet sour cherry syrup using aspartame andacesulfame k as high intensity low calorie sweeteners and pectin as a bulking agentwas formulated In first part of this study sensory evaluation of 36 formulas wasmeasured and the best formulas were selected Results showed that aspartame caneasily be used to produce diet sour cherry syrup similar to the reference containingsugar sample but acesulfame k showed that can not be used to make the syrup similarto the reference in any concentration Sensory evaluation of the formulas having 0 4 aspartame and different percentage pectin 0 4 0 8 and 1 2 had no significantdifferences with the reference In second part of this study the effect of period ofstorage 1 2 3 and 4 months temperature room temperature and 40 C and type offormulation diet syrups containing 0 4 0 8 and 1 2 pectin on sensoryevaluations viscosity and aspartame anthocyanins and pectin stability wereinvestigated Results showed that time and temperature had significant p 0 001 effects on sensory properties and aspartame and anthocyanins stability but had nosignificant effect on pectin stability Since type of formulation different percentage ofpectin had no effect on sensory evaluation and stability of aspartame andanthocyanins and more ever viscosity of diluted syrup which contains 0 4 aspartameand 0 4 pectin was similar to diluted reference syrup and regard to economic aspectsof the production formulation containing 0 4 aspartame and 0 4 pectin wasselected as the best formulation Shelf life of the product was determined about 2months at room temperature and one month at 40 C

جواد كرامت، شهرام دخاني

محمد فضيلتي

مهدي كديور، بهرام باني نسب