An Investigation of Maintaining Physicochemical, Antioxidant and Sensory Properties of Pomegranate Juices, Barberry and Their Mixture in One Month Maintenance

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Ommat Mohammadi Elham; FEIZI JAVAD; Khani Majid

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:13 | Issue:2 Page(s): 53-64

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Information Journal Paper

Title

An Investigation of Maintaining Physicochemical, Antioxidant and Sensory Properties of Pomegranate Juices, Barberry and Their Mixture in One Month Maintenance

Author(s)

Ommat Mohammadi Elham | FEIZI JAVAD | Khani Majid | Issue Writer Certificate

Keywords

Maintenance

Pomegranate

Barberry

Fruit juice

Antioxidant

Abstract

It appears necessary to produce drinks which are full of phenolic compounds and Antioxidant, according tothe style of modern life and importance of confront with oxidative stress and changing the people's taste in using ready-made and carbonated drinks. The aim of this study was to investigate the effect of storage conditions on physicochemical, sensory and shelf-life characteristics of three samples of Pomegranate juice, Barberry and their mixture of in order to improve quality. In this study, indicators of Antioxidant properties, color, vitamin C and sensory evaluation of three drinks, Pomegranate, Barberry and their mixture (50: 50 v/v) in one month period in differenttemprature conditions (4, 17 and 30°, C) and light was kept and measured for each indicator. Results indicate that treatment type, keeping time and mutual effects of these two factors have meaningfull effect on these three drinks (P≤, 0. 05). This study showed that decreasing rate of Antioxidant property in one month in carbonated and gas free type does not have a meaningful different and in some case carbonated type showed more capability in keeping its properties. Considering the public tendency for using carbonate drinks this is important. With regard to the obtained results and for keeping valuable trophic properties of drinks, they should be kept in low temperature after producing and consumed in a short period after producing.

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APA: Copy

Ommat Mohammadi, Elham, FEIZI, JAVAD, & Khani, Majid. (2021). An Investigation of Maintaining Physicochemical, Antioxidant and Sensory Properties of Pomegranate Juices, Barberry and Their Mixture in One Month Maintenance. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 13(2 ), 53-64. SID. https://sid.ir/paper/1067309/en

Vancouver: Copy

Ommat Mohammadi Elham, FEIZI JAVAD, Khani Majid. An Investigation of Maintaining Physicochemical, Antioxidant and Sensory Properties of Pomegranate Juices, Barberry and Their Mixture in One Month Maintenance. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2021;13(2 ):53-64. Available from: https://sid.ir/paper/1067309/en

IEEE: Copy

Elham Ommat Mohammadi, JAVAD FEIZI, and Majid Khani, “An Investigation of Maintaining Physicochemical, Antioxidant and Sensory Properties of Pomegranate Juices, Barberry and Their Mixture in One Month Maintenance,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 13, no. 2 , pp. 53–64, 2021, [Online]. Available: https://sid.ir/paper/1067309/en

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