9788

9032

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1393

شانزده، 86ص.: جدول، نمودار

ص.ع. به فارسي و انگليسي

اميرحسين گلي، علي نصيرپور

94/1/26

نفيسه سلطاني زاده، علي اسحق بيگي

1396/09/25

كتابنامه

كشاورزي

مهندسي كشاورزي

ID9032

87 Production of barberry juice milk drink and evaluation of its physicochemical and organoleptic properties Asma Emami Asma emami@ag iut ac ir 15 November 2014 Department of Food Science College of Agriculture Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisors S Amir Hossein Goli amirgoli@cc iut ac ir Ali Nasirpour Ali nasirpour@cc iut ac irAbstractDue to the high nutritional value dairy products especially milk are widely consumed by people whichcaused manufacture to produce various products Milk juice beverage is a type of acidified milk drinkwhich has been produced from mixture of milk fruit juice sugar and stabilizer as necessary Barberryjuice is considered one of the most delicious drinks that Iranian people consume it in the summer as ablood purifier This juice contains organic acids malic acid and tartaric acid phenolic compounds andanthocyanin as well as enzymes like phenolase poly phenolase and glycosidase Whey separation is acommon problem in production and storage of acidified milk drinks AMDs which is due to the caseininstability and sedimentation at low pH 4 6 To prevent or reduce protein aggregation differentstabilizers are used In this study pectin carboxymethyl cellulose CMC and their mixture at 50 50ratio at concentrations of 0 2 0 4 0 6 w w were used to improve stability of milk barberry juicedrink The effect of barberry juice content was also evaluated at conce rterations of 40 50 and 60 Intreatments the parameters of viscosity sedimentation and whey separation were determined after two week storage Based on the findings treatments containing 0 2 pectin 0 4 pectin 0 2 mixture of pectin carboxymethyl cellulose 0 2 carboxymethyl cellulose 0 6 pectin and 0 4 mixture of pectin carboxymethyl cellulose with 60 barberry juice had the highest stability respectively After that theoptimal formulation was prepared and stored at refrigeratedor for 42 days and its physicochemicalproperties were investigated The results showed that the effect of milk or barberry juice and pectincontent were significant p 0 05 on sedimentation and whey separation In all treatments the amount ofanthocyanin phenolic compounds and antioxidant capacity increased over storage The treatmentcontaining 60 barberry juice 10 milk 30 water and 0 2 pectin was selected as the best product dueto the lowest sedimentation and whey separation The results revealed that the that production of milk barberry juice drink by the low sedimantation and whey separation could be feasible using pectin cmcand their mixture respectively Keywords Barberry juice Hydrocolloids Sedimentation Skim Milk Stability

اميرحسين گلي، علي نصيرپور

نفيسه سلطاني زاده، علي اسحق بيگي