OPTIMIZATION OF FORMULATION FERMENTED DRINK YOGHURT WITH FRUIT JUICE USING RESPONSE SURFACE METHODOLOGY

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.

GODARZI O.; MAZAHERI TEHRANI M.; PORAZERANG H.

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

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:11 | Issue:1 Page(s): 1-12

Download Full-Text

Persian Verion

View:

1,316

Download:

Cites:

Information Journal Paper

Title

OPTIMIZATION OF FORMULATION FERMENTED DRINK YOGHURT WITH FRUIT JUICE USING RESPONSE SURFACE METHODOLOGY

Author(s)

GODARZI O. | MAZAHERI TEHRANI M. | PORAZERANG H. | Issue Writer Certificate

Keywords

RHEOLOGICAL PROPERTIESQ2

RESPONSE SURFACE DESIGNQ1

MINITABQ1

PH AND ACIDITYQ2

Abstract

In recent years, water or sugar syrup, flavoring agents such as fruit juice or fruit juice concentrates and stabilizers have been added to the acidified dairy beverage composition. Nowadays, the popularity of low fat and defatted fruit yoghurt drinks are mainly growing. The purpose of this study was to diversify the acidified dairy products by determining the sensory, rheological and stability attributes of these kinds of dairy products with considering added elements and hydrocolloids as variables and then optimizing the formulation of fermented beverage, being directly flavored with the fruit concentrates. Moreover, mutual effects of total solid materials, concentrate, sweetener and stabilizer were inspected using MINITAB software and response surface methodology. In this regard, consistency, viscosity, PH AND ACIDITY, sensory characteristics and yeast and mold counts were assessed. Surveys indicated that contrary to flow behavior index, the stability and straightness index increased with adding stabilizer and decreasing water content. According to sensory evaluation, white samples got lower score in comparison with black cherry ones. Furthermore, adding high amount of hydrocolloids negatively affected the total acceptance. Not only yeast but also mold was grown on the optimal sample after 28 day storage at refrigerator temperature. Generally speaking, it can be concluded that highly viscose and extremely sweet products as well as samples with high amount of stabilizer were rejected by panelists whereas the ones with high amount of concentrate were accepted. According to mentioned properties, the optimum amounts of ingredients are as follow: 13% total solid materials, 9.5% concentrate, 6.2% sweetener and 0.78% stabilizer. This sample with 2.3% of serum scored 7.93 in mouth feel, 8.25 in texture, 7.68 in acidic and 7.84 in fruit flavor, 7.89 in color, 7.78 in sweetness and 7.93 in total acceptance and also had 84.36% of total satisfaction.

Cites

No record.

References

No record.

Cite

APA: Copy

GODARZI, O., MAZAHERI TEHRANI, M., & PORAZERANG, H.. (2015). OPTIMIZATION OF FORMULATION FERMENTED DRINK YOGHURT WITH FRUIT JUICE USING RESPONSE SURFACE METHODOLOGY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(1), 1-12. SID. https://sid.ir/paper/143750/en

Vancouver: Copy

GODARZI O., MAZAHERI TEHRANI M., PORAZERANG H.. OPTIMIZATION OF FORMULATION FERMENTED DRINK YOGHURT WITH FRUIT JUICE USING RESPONSE SURFACE METHODOLOGY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(1):1-12. Available from: https://sid.ir/paper/143750/en

IEEE: Copy

O. GODARZI, M. MAZAHERI TEHRANI, and H. PORAZERANG, “OPTIMIZATION OF FORMULATION FERMENTED DRINK YOGHURT WITH FRUIT JUICE USING RESPONSE SURFACE METHODOLOGY,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 1, pp. 1–12, 2015, [Online]. Available: https://sid.ir/paper/143750/en

Related Journal Papers