DETERMINATION OF OPTIMAL PARAMETERS TO EXTRACTION AND FORMULATION OF FUNCTIONAL DRINK FROM GREEN TEA AND DETERMINING ITS PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES

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MOKHTARIAN MOHSEN; TAVAKOLIPOUR HAMID; JAFARI SAVAREH SHADI; AMIRI MARYAM

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Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:1 Page(s): 51-66

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Title

DETERMINATION OF OPTIMAL PARAMETERS TO EXTRACTION AND FORMULATION OF FUNCTIONAL DRINK FROM GREEN TEA AND DETERMINING ITS PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES

Author(s)

MOKHTARIAN MOHSEN | TAVAKOLIPOUR HAMID | JAFARI SAVAREH SHADI | AMIRI MARYAM | Issue Writer Certificate

Keywords

FORMULATIONQ2

FUNCTIONAL DRINKQ2

GREEN TEAQ2

RHEOLOGICAL MODELINGQ2

Abstract

In this research, optimization of extraction process of GREEN TEA extract to maximize extracted solid yield and minimize turbidity of the samples was carried out using response surface methodology (RSM). The effects of two factors, extraction temperature in three levers 40, 70 and 100oC and extraction time in levers of 5, 62.5 and 120 minutes on extracted solid yield and turbidity were investigated by Central Composite Design (CCD). The result indicated that the optimum conditions for extraction of GREEN TEA extract, the extraction temperature 52.33ºC and extraction time 24.7 minute were determined. At optimum point, extracted solid yield and turbidity were reported 130.37 g.kg-1 and 84.62%, respectively. The result of sensory evaluation of different FORMULATION showed that, drink formulated with sucralose (i.e. FORMULATION F3) in between the other FORMULATIONs has the highest score among the other FORMULATIONs. Surveying the rheological properties of FUNCTIONAL DRINK GREEN TEA indicated that, Arrhenius plot relationship was able to fit viscosity and density with high correlation with R2 equal 0.9975 and 0.9614, respectively.

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APA: Copy

MOKHTARIAN, MOHSEN, TAVAKOLIPOUR, HAMID, JAFARI SAVAREH, SHADI, & AMIRI, MARYAM. (2014). DETERMINATION OF OPTIMAL PARAMETERS TO EXTRACTION AND FORMULATION OF FUNCTIONAL DRINK FROM GREEN TEA AND DETERMINING ITS PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(1), 51-66. SID. https://sid.ir/paper/234121/en

Vancouver: Copy

MOKHTARIAN MOHSEN, TAVAKOLIPOUR HAMID, JAFARI SAVAREH SHADI, AMIRI MARYAM. DETERMINATION OF OPTIMAL PARAMETERS TO EXTRACTION AND FORMULATION OF FUNCTIONAL DRINK FROM GREEN TEA AND DETERMINING ITS PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(1):51-66. Available from: https://sid.ir/paper/234121/en

IEEE: Copy

MOHSEN MOKHTARIAN, HAMID TAVAKOLIPOUR, SHADI JAFARI SAVAREH, and MARYAM AMIRI, “DETERMINATION OF OPTIMAL PARAMETERS TO EXTRACTION AND FORMULATION OF FUNCTIONAL DRINK FROM GREEN TEA AND DETERMINING ITS PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 1, pp. 51–66, 2014, [Online]. Available: https://sid.ir/paper/234121/en

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