PRODUCTION AND OPTIMIZING FORMULATION OF MEDLAR SAUCE BY THE APPLICATION OF PERSIMMON JUICE AS A SWEETENER USING RESPONSE SURFACE METHODOLOGY

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RAFTANI AMIRI Z.; MIR ARAB RAZI S.; AMIRABADI S.; REZAEI ERAMI S.; MOHAMMAD T.; FATHOLLAHI I.

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Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:3 (55) Page(s): 5-14

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Title

PRODUCTION AND OPTIMIZING FORMULATION OF MEDLAR SAUCE BY THE APPLICATION OF PERSIMMON JUICE AS A SWEETENER USING RESPONSE SURFACE METHODOLOGY

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Keywords

MEDLAR SAUCEQ2

OPTIMIZATIONQ2

PERSIMMON JUICEQ2

SUGAR SUBSTITUTEQ2

Abstract

Introduction: The medlar is a typical climacteric fruit which has gained a value commercially and in human consumption. A long list of recipes utilizing medlar fruits in jams, Jellies, marmalade and medlar vinegar have been known. Meldar is a nutritionally beneficial fruit due to its antioxidant and bioactive components.Materials and Methods: In this study the MEDLAR SAUCE formulation was optimized using response surface methodology to analyse the effect of two independent variables, PERSIMMON JUICE (10, 30 and 50%) and salt as the additives (1, 1.75 and 2.5%), by using a central composite design with five control point. Viscosity, consistency, brix and the organoleptic evaluations concerned with thirteen different formulations were investigated. The relationship between sensory and device data were determined by using principal component analysis.Results: The results showed that by increasing the amount of PERSIMMON JUICE both the viscosity and brix increased and sauce consistency decreased. The effect of salt was not significant on the viscosity consistency of the samples but it has significant effect on the brix of sauces. Sensory analysis data indicated that there were not significant differences between color, smell and appearance of the samples. Samples containing 30% PERSIMMON JUICE received higher score in taste and overall acceptance from the assessors. Salt in the concentrations used did not have significant effect on sensory characteristics. The principal component analysis showed that there was a positive relationship between taste and overall acceptance.Conclusion: The highest score concerned with overall acceptability of formulated MEDLAR SAUCE was obtained by using 30.17% PERSIMMON JUICE and 1% salt.

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APA: Copy

RAFTANI AMIRI, Z., MIR ARAB RAZI, S., AMIRABADI, S., REZAEI ERAMI, S., MOHAMMAD, T., & FATHOLLAHI, I.. (2017). PRODUCTION AND OPTIMIZING FORMULATION OF MEDLAR SAUCE BY THE APPLICATION OF PERSIMMON JUICE AS A SWEETENER USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(3 (55)), 5-14. SID. https://sid.ir/paper/143379/en

Vancouver: Copy

RAFTANI AMIRI Z., MIR ARAB RAZI S., AMIRABADI S., REZAEI ERAMI S., MOHAMMAD T., FATHOLLAHI I.. PRODUCTION AND OPTIMIZING FORMULATION OF MEDLAR SAUCE BY THE APPLICATION OF PERSIMMON JUICE AS A SWEETENER USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(3 (55)):5-14. Available from: https://sid.ir/paper/143379/en

IEEE: Copy

Z. RAFTANI AMIRI, S. MIR ARAB RAZI, S. AMIRABADI, S. REZAEI ERAMI, T. MOHAMMAD, and I. FATHOLLAHI, “PRODUCTION AND OPTIMIZING FORMULATION OF MEDLAR SAUCE BY THE APPLICATION OF PERSIMMON JUICE AS A SWEETENER USING RESPONSE SURFACE METHODOLOGY,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 3 (55), pp. 5–14, 2017, [Online]. Available: https://sid.ir/paper/143379/en

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