EVALUATING SYNERGETIC EFFECTS BETWEEN PECTIN AND CARBOXYMETHYLCELLULOSE IN MILK-RASPBERRY JUICE DRINK

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.

ABEDI VALOKALAEI S.F.; MOHAMADI SANI ALI; KARAZHIYAN HOJJAT; ATAYE SALEHI E.

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

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:1 (7) Page(s): 1-10

Download Full-Text

Persian Verion

View:

1,233

Download:

Cites:

Information Journal Paper

Title

EVALUATING SYNERGETIC EFFECTS BETWEEN PECTIN AND CARBOXYMETHYLCELLULOSE IN MILK-RASPBERRY JUICE DRINK

Author(s)

ABEDI VALOKALAEI S.F. | MOHAMADI SANI ALI | KARAZHIYAN HOJJAT | ATAYE SALEHI E. | Issue Writer Certificate

Keywords

CARBOXYMETHYLCELLULOSEQ2

PECTINQ1

MILK-RASPBERRY JUICE DRINKQ3

STABILIZERQ2

Abstract

Serum separation during milk- juice drinks storage is one of the major problems which happens due to low pH (£4.00) and aggregation of casein. To prevent or reduce the sedimentation of milk protein (i.e. casein), milk- juice drinks are commonly stabilized with hydrocolloids. Therefore, in the present study the influences of PECTIN and CARBOXYMETHYLCELLULOSE on the stability of milkraspberry juice drink and their blend synergistic effect were investigated. For this purpose, milkraspberry juice drink samples were prepared using pure PECTIN and CARBOXYMETHYLCELLULOSE at concentration 0.2%, 0.3% and 0.35%, blend of PECTIN and CARBOXYMETHYLCELLULOSE (ratios, 25: 75, 33.4: 66.6 and 34.3: 65.7) at concentrations 0.2%, 0.3 % and 0.35%, during a certain process. Moreover, the stabilization mechanisms were studied using rheological, apparent viscosity and sedimentation percent measurements. Based on the findings of the present study, the best fitted rheological model for the samples was Power law. Samples including the blend of PECTIN and CARBOXYMETHYLCELLULOSE were more stable and viscose than those including pure CARBOXYMETHYLCELLULOSE (P<0.05).

Cites

No record.

References

No record.

Cite

APA: Copy

ABEDI VALOKALAEI, S.F., MOHAMADI SANI, ALI, KARAZHIYAN, HOJJAT, & ATAYE SALEHI, E.. (2011). EVALUATING SYNERGETIC EFFECTS BETWEEN PECTIN AND CARBOXYMETHYLCELLULOSE IN MILK-RASPBERRY JUICE DRINK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(1 (7)), 1-10. SID. https://sid.ir/paper/176506/en

Vancouver: Copy

ABEDI VALOKALAEI S.F., MOHAMADI SANI ALI, KARAZHIYAN HOJJAT, ATAYE SALEHI E.. EVALUATING SYNERGETIC EFFECTS BETWEEN PECTIN AND CARBOXYMETHYLCELLULOSE IN MILK-RASPBERRY JUICE DRINK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(1 (7)):1-10. Available from: https://sid.ir/paper/176506/en

IEEE: Copy

S.F. ABEDI VALOKALAEI, ALI MOHAMADI SANI, HOJJAT KARAZHIYAN, and E. ATAYE SALEHI, “EVALUATING SYNERGETIC EFFECTS BETWEEN PECTIN AND CARBOXYMETHYLCELLULOSE IN MILK-RASPBERRY JUICE DRINK,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 1 (7), pp. 1–10, 2011, [Online]. Available: https://sid.ir/paper/176506/en

Related Journal Papers