Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed

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.

REZAZADEH BARI M.; Jahangoshayesh t.; ALIZADEH KHALEDABAD M.; AMIRI S.

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

Journal Paper

Paper Information

Journal: Journal of food science and technology Year:2021 | Volume:18 | Issue:112 Page(s): 199-211

Download Full-Text

Persian Verion

View:

619

Download:

Cites:

Information Journal Paper

Title

Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed

Author(s)

REZAZADEH BARI M. | Jahangoshayesh t. | ALIZADEH KHALEDABAD M. | AMIRI S. | Issue Writer Certificate

Keywords

SekanjabinQ1

HoneyQ2

Basil SeedQ1

Apple VinegarQ1

Abstract

The use of functional foods has grown rapidly in recent years. In the present study, the effect of Honey (40, 45 and 50 g), Apple Vinegar (6, 9 and 12 ml), Basil Seeds (1. 5, 2. 25 and 3 g) and storage time (1, 16 and 31 days) on the physicochemical characteristics of the Sekanjabin were studied using response surface methodology. Total sugar content, pH, acidity, turbidity, antioxidant activity, total phenolic compounds content and total acceptance of the Sekanjabin were evaluated. The results showed that at constant concentration of Basil Seeds, the amount of pH decreased significantly with increasing Honey content (p <0. 05). In constant concentrations of Honey, with increasing Basil Seeds, the pH increased significantly (p <0. 05). with passing of storage time, acidity decreased and then increased. The turbidity first decreased and then increased by increasing the storage time, the vinegar and the Basil Seeds. The antioxidant activity increased and then decreased by increasing the storage time. The phenolic content decreased and increased with increasing Honey content during storage time. According the results of numerical optimization, optimal conditions were obtained: 50 g of Honey, 10. 6 ml of Apple Vinegar, 2. 06 g of basil egg and 8 days of storage time. In these conditions, the physicochemical properties were 1. 37 g/ml acidity, 10. 81% antioxidant activity, 22. 18% phenolic content, 30. 63 g/ml total sugar. The results of this study showed the possibility of producing Sekanjabin containing Basil Seeds as a functional drink.

Cites

No record.

References

No record.

Cite

APA: Copy

REZAZADEH BARI, M., Jahangoshayesh, t., ALIZADEH KHALEDABAD, M., & AMIRI, S.. (2021). Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(112 ), 199-211. SID. https://sid.ir/paper/397553/en

Vancouver: Copy

REZAZADEH BARI M., Jahangoshayesh t., ALIZADEH KHALEDABAD M., AMIRI S.. Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(112 ):199-211. Available from: https://sid.ir/paper/397553/en

IEEE: Copy

M. REZAZADEH BARI, t. Jahangoshayesh, M. ALIZADEH KHALEDABAD, and S. AMIRI, “Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 112 , pp. 199–211, 2021, [Online]. Available: https://sid.ir/paper/397553/en

Related Journal Papers