7447

6953

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1391

سيزده، 90ص.: مصور، جدول، نمودار

ص.ع. به فارسي و اگليسي

اميرحسين گلي، علي نصيرپور

19/10/91

جواد كرامت، احمد رياسي

1396/09/22

كتابنامه

كشاورزي

مهندسي كشاورزي

ID6953

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

Evaluation of Physicochemical and Organoleptic Properties of Pomegranate Juice Milk Drink During Storage Elnaz Ghasemtabar e ghasemtabar@agr iut ac ir Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Amir Hossien Goli amirgoli@cc iut ac ir Ali Nasirpour Ali Nasirpour @cc iut ac ir Abstract Milk juice beverage is a type of acidified milk drink which has been produced from mixture of milk fruit juice sugar and stabilizer as necessary Today in order to prevent problems of bacterial cultures and considering the importance of economic issuse of production direct acidification methods of milk such as organic acid or fruit juice addition is used In recent years due to the reduction in consumption of fresh fruits and vegetables and the increase in usage of ready to drink beverages this type of beverage has attracted much attention so that consumption of these products has been increased by 30 in the last 10 years In this study the objectives were to produce stable milk pomegranate juice beverage with high nutritional value One of the main problems in production of the beverage is its low pH which makes milk casein to precipitate at pH 4 6 High methoxyl pectin is common stabilizer to reduce the aggregation of casein and to prevent whey separation in acidified milk drink To optimize of milk pomegranate juice beverage formulation three factors of milk pomegranate juice and pectin content were selected Finally formulation optimization and determination of optimum levels of each factor was done using response surface methodology RSM The results showed that the effect of milk and pectin content and milk pomegranate juice milk pectin and pomegranate juice pectin interactions were significant p 0 05 on sedimentation and separation responses in beverage but pomegranate juice content was insignificant The best results obtained in milk and pomegranate juice content less than of 27 and 35 respectively To study the effect of time and storage optimum milk pomegranate juice formulations were stored in refrigerator for 42 days 6 week and their physicochemical properties were evaluated The results showed that due to less content of water and higher content of phenolic compounds anthocyanins and antioxidant capacity treatment of 1 49 74 pomegranate juice 23 36 milk 26 9 water 0 5 pectin 2 42 94 pomegranate juice 21 56 milk 35 5 water 0 5 pectin 4 47 14 pomegranate juice 20 81 milk 32 05 water 0 5 pectin and 6 50 pomegranate juice 20 milk 30 water 0 63 pectin had more nutritional value According to sensory evaluation 1 and 2 treatments were best in taste and mouthfeel Key Words milk Pomegranate juice drink Response surface methodology RSM

اميرحسين گلي، علي نصيرپور

جواد كرامت، احمد رياسي