بررسي خصوصيات فيزيكوشيميايي و حسي نوشيدني آب آلبالو بر پايه آب پنير در طي نگهداري

چكيده انگليسي :

Study of Physicochemical and sensory properties of Whey based Sour cherry beverage during the Storage Seiedeh Fatemeh Ahmadi f ahmadi@ag iut ac ir December 24 2012 Department of Food Science and Technology Isfahan University of Technology Esfahan 84156 83111 Iran Degree M Sc Language Farsi Ali Nasirpour ali nasirpour@cc iut ac ir Seied AmirhoseinGoli Abstract Social economic and scientific changes in human society lead to notable transition in life style and nutritional behavior of consumers Recently several researches in field of high value added products are presented to the markets in order to enhance consumer s health an example for those food products is whey based acidic beverage Due to high nutrition value good adaptability and solubility of whey proteins in acidic condition also referring to environmental problems research about how to use this by product in food formulation seems necessary Some researches have been done on production of whey based fruit drink In this study effect of whey proteins and Farsi gum concentration thermal treatment of biopolymer solutions and method of solution preparation of protein and gum on physic chemical and sensory properties of whey proteins beverage were evaluated In this study effects of four concentrations of whey protein 3 4 5 7 Farsi gum 0 5 0 75 1 1 5 thermal treatment of protein and gum solution were evaluated Moreover the method of mixing of solution compound premixing and make a separate protein and gum solution and their effect on viscosity serum separation and sedimentation of product using RSM during 28 days storage in 5 C were examined In addition acidity pH electrical conductivity distribution of particle size and sensory characteristics were studied during storage in some of the sample Model of 2FI was the best model for determination of viscosity and serum separation A quadratic equation was suggested for determination of sedimentation rate Results showed that increasing of protein gum amount and thermal treatment led to higher viscosity and lower serum separation In contrast in thermal treated solutions which are contained 3 5 proteins and 1 5 gum increasing the amount of proteins led to higher serum separation Thermal treated solutions led to increase in sedimentation rate Interaction of whey protein and gum had a notable effect on increase of sedimentation additionally The lowest sediment amount was dedicated to solution which is made with mixture of protein and gum powder and then use of them for make solution Despite of samples contained 7 5 3 protein and 1 1 5 and 1 5 gum respectively which are showed pseudoplastic behavior the other samples showed a Newtonian behavior Results during storage showed that the higher the concentration of gum in sample the higher the sedimentation of solution Serum separation during storage was increased that is based on amount of whey and gum Viscosity in non thermal treated solutions which contained 7 proteins and 1 5 gum and were prepared using separate mixture of protein and gum was decreased during storage Sensory evaluation showed that the highest acceptance based on the taste and general acceptance was dedicated to non thermal processed solutions contained 3 proteins and 1 gum which was prepared using separate mixture of protein and gum Keywords Beverage Farsi Gum Method of solution RSM Design Stabilization Thermal processing Whey Protein

احمدي، فاطمه

بررسي خصوصيات فيزيكوشيميايي و حسي نوشيدني آب آلبالو بر پايه آب پنير در طي نگهداري

پايدار سازي , پروتئين آب پنير , صمغ فارسي , طرح RSM , فرايند حرارتي , محلول سازي , نوشيدني