THE EFFECT OF INULIN ON THE QUALITATIVE CHARACTERISTICS OF MALT BEVERAGE DURING STORAGE AT DIFFERENT TEMPERATURES (SHORT COMMUNICATION)

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ESMAEILI S.; VAEZ E.; YASINI A.; MORTAZAVIAN A.M.; SOHRABVANDI S.; FERDOSI R.; KHOSRAVI DARANI K.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2016 | Volume:11 | Issue:1 Page(s): 113-120

Download Full-Text

Persian Verion

View:

869

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF INULIN ON THE QUALITATIVE CHARACTERISTICS OF MALT BEVERAGE DURING STORAGE AT DIFFERENT TEMPERATURES (SHORT COMMUNICATION)

Author(s)

Keywords

MALT EXTRACTQ2

PREBIOTICQ2

INULINQ3

Abstract

Background and Objectives: MALT EXTRACT (because of specific sensory and nutritional properties) is one of the most widely consumed beverages in the world. Enrichment of beverages with functional ingredients such as PREBIOTICs as a substitutive of sucrose can be used to improve public health practice. So, the aim of this research is production of PREBIOTIC MALT EXTRACT in laboratory scale by replacing sucrose with INULIN and investigating its physicochemical properties.Materials & Methods: Malt with Razak and INULIN alone or in combination with sucrose with specific ratios (inulin 3%, INULIN 1.5%, sucrose 1.5%, and sucrose 3%) were prepared, and after pasteurization, maintained at 4 and 25oC for every 2 months (4 months). Then physical and chemical tests (including pH, Brix, pH and color) were done on the samples.Results: The Brix of samples correlated with the amount of INULIN. The samples with maximum and minimum levels of Brix were INULIN 3% and control, respectively. Also addition of INULIN, and consequently, reducing the amount of sucrose led to decreasing the samples’ pH during storage (p-value³0.05). At the beginning, pH in the samples containing INULIN was the highest, which was decreased during the storage time. In all cases, the pH levels were not changed significantly but in the samples with INULIN 3%compared to INULIN1.5%, the pH levels were less decreased. Moreover, the reducing amount of INULIN caused increasing the acidity of the samples. According to investigations, the increased amount of INULIN was correlated with increasing the color and turbidity of the samples because of reducing light scattering. The changes of color during storage at 4 and 25oC were not significant (p-value³0.05).Conclusion: The results showed that addition of INULIN to MALT EXTRACT had no significant adverse effect on the physicochemical properties of the product. However, it could improve the nutritional characteristic of the product by production of a probiotic beverage, and thus have health effects on the public health and be an effective suitable alternative of sucrose.

Cites

No record.

References

Cite

APA: Copy

ESMAEILI, S., VAEZ, E., YASINI, A., MORTAZAVIAN, A.M., SOHRABVANDI, S., FERDOSI, R., & KHOSRAVI DARANI, K.. (2016). THE EFFECT OF INULIN ON THE QUALITATIVE CHARACTERISTICS OF MALT BEVERAGE DURING STORAGE AT DIFFERENT TEMPERATURES (SHORT COMMUNICATION). JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 11(1), 113-120. SID. https://sid.ir/paper/121555/en

Vancouver: Copy

ESMAEILI S., VAEZ E., YASINI A., MORTAZAVIAN A.M., SOHRABVANDI S., FERDOSI R., KHOSRAVI DARANI K.. THE EFFECT OF INULIN ON THE QUALITATIVE CHARACTERISTICS OF MALT BEVERAGE DURING STORAGE AT DIFFERENT TEMPERATURES (SHORT COMMUNICATION). JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2016;11(1):113-120. Available from: https://sid.ir/paper/121555/en

IEEE: Copy

S. ESMAEILI, E. VAEZ, A. YASINI, A.M. MORTAZAVIAN, S. SOHRABVANDI, R. FERDOSI, and K. KHOSRAVI DARANI, “THE EFFECT OF INULIN ON THE QUALITATIVE CHARACTERISTICS OF MALT BEVERAGE DURING STORAGE AT DIFFERENT TEMPERATURES (SHORT COMMUNICATION),” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 11, no. 1, pp. 113–120, 2016, [Online]. Available: https://sid.ir/paper/121555/en

Related Journal Papers