THE EFFECT OF DATE CONCENTRATE AS A SUBSTITUTE FOR SUGAR ON PHYSICOCHEMICAL PROPERTIES OF GRAPE-APPLE JUICE BLEND

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PIRSA S.; ALIZADEH M.; GHAHREMANNEJAD N.

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Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2018 | Volume:12 | Issue:4 Page(s): 53-64

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Title

THE EFFECT OF DATE CONCENTRATE AS A SUBSTITUTE FOR SUGAR ON PHYSICOCHEMICAL PROPERTIES OF GRAPE-APPLE JUICE BLEND

Author(s)

PIRSA S. | ALIZADEH M. | GHAHREMANNEJAD N. | Issue Writer Certificate

Keywords

DATE CONCENTRATEQ2

GRAPE-APPLE JUICEQ2

SUBSTITUTEQ2

PHYSICOCHEMICAL PROPERTYQ1

Abstract

Background and Objectives: In this study DATE CONCENTRATE was used as a sugar SUBSTITUTE in the blend fruit juice (grape-apple). The Effect of five factors including; sugar syrup (%Wt), DATE CONCENTRATE (%Wt), apple concentrate (%Wt), peach puree (%Wt) and storage time (day) on the physicochemical/color properties of juice samples were investigated.Materials and Methods: An experimental design based on a D-Optimal Combine Design (DOCD) was used to study the different factors effecting (in 5 levels) the physicochemical properties of provided mixed fruit juices. Different quality indices, including acidity, vitamin C content, antioxidant capacity, none enzymatic browning index (NEBI), hydroxyl methyl furfural (HMF) and formalin index were measured and modeled.Results: Results showed that the sugar in grape-apple blend juice can be easily replaced by DATE CONCENTRATE, the blend of fruit juice containing DATE CONCENTRATE had higher HMF, vitamin C, antioxidant activity and NEBI indices than fruit juice blend containing sugar, which has significant health implications.Conclusion: The DATE CONCENTRATE was used as a sugar SUBSTITUTE in fruit juice blend (grape-apple) and this substitution of sugar with DATE CONCENTRATE produced juices with higher HMF, vitamin C, antioxidant activity and NEBI indices.

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APA: Copy

PIRSA, S., ALIZADEH, M., & GHAHREMANNEJAD, N.. (2018). THE EFFECT OF DATE CONCENTRATE AS A SUBSTITUTE FOR SUGAR ON PHYSICOCHEMICAL PROPERTIES OF GRAPE-APPLE JUICE BLEND. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 12(4 ), 53-64. SID. https://sid.ir/paper/121327/en

Vancouver: Copy

PIRSA S., ALIZADEH M., GHAHREMANNEJAD N.. THE EFFECT OF DATE CONCENTRATE AS A SUBSTITUTE FOR SUGAR ON PHYSICOCHEMICAL PROPERTIES OF GRAPE-APPLE JUICE BLEND. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2018;12(4 ):53-64. Available from: https://sid.ir/paper/121327/en

IEEE: Copy

S. PIRSA, M. ALIZADEH, and N. GHAHREMANNEJAD, “THE EFFECT OF DATE CONCENTRATE AS A SUBSTITUTE FOR SUGAR ON PHYSICOCHEMICAL PROPERTIES OF GRAPE-APPLE JUICE BLEND,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 12, no. 4 , pp. 53–64, 2018, [Online]. Available: https://sid.ir/paper/121327/en

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