Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product

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Soleimanian D.; PIRSA S.; Pirmohamadi R.; PAYAHOO L.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:88 Page(s): 27-36

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Title

Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product

Author(s)

Soleimanian D. | PIRSA S. | Pirmohamadi R. | PAYAHOO L. | Issue Writer Certificate

Keywords

ValerianQ2

Orange juiceQ1

Whey PowderQ1

Physicochemical propertiesQ2

Abstract

Juice is a liquid drink obtained from fresh fruit juices under controlled conditions. In this research, for the first time, the use of Valerian extract as an antioxidant and Whey Powder property as a rich source of vitamins in Orange juice has been nvestigated. In this research, scientific research was carried out on the antioxidant effects of Valerian extract and its compounds. Then, the effect of Valerian officinalis extract and Whey Powder on the chemical properties of Orange juice during the storage period was studied. The tests carried out on the prepared specimens. The studied factors include: formalin index, acidity, vitamin C, pH and antioxidant properties, which were analyzed by the Design Expert-7software in three-dimensional forms and plot charts. The results showed that the level of pH increased at high levels of Whey Powder and extract during the period of 1, 14, 30 days. Also, the reduction of acidity with increasing Whey Powder probably was due to the low acidity of Whey Powder. By adding different levels of Whey Powder and extract, the amount of vitamin C increased. Also, the adding of Valerian extracts effects vitamin reduction more than Whey Powder adding. The amount of formalin increased during the maintenance period with the addition of Whey Powder and extract.

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APA: Copy

Soleimanian, D., PIRSA, S., Pirmohamadi, R., & PAYAHOO, L.. (2019). Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(88 ), 27-36. SID. https://sid.ir/paper/400426/en

Vancouver: Copy

Soleimanian D., PIRSA S., Pirmohamadi R., PAYAHOO L.. Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(88 ):27-36. Available from: https://sid.ir/paper/400426/en

IEEE: Copy

D. Soleimanian, S. PIRSA, R. Pirmohamadi, and L. PAYAHOO, “Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 88 , pp. 27–36, 2019, [Online]. Available: https://sid.ir/paper/400426/en

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