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Information Journal Paper

Title

EVALUATION OF THE ANTIOXIDANT ACTIVITY OF MASSECUIT III IN PASTEURIZED CHOCOLATE MILK FORMULATION

Pages

  41-48

Abstract

 Chocolate milk is a popular tasteful dairy product and sugar is one of the main participants in its formulation. MASSECUIT III is a type of brown sugar consisting of phenolic compounds and other components that might exhibit ANTIOXIDANT ACTIVITY and could improve and affect the nutritional properties of the food. The aim of the present study is to replace some or all of the white sugar used in the formulation of PASTEURIZED CHOCOLATE MILK with MASSECUIT III and evaluate its possible ANTIOXIDANT ACTIVITY. The new formulated product might be produced less expensive with improved quality. In order to evaluate the investigation, series of testes consisting of pH measurement, invert sugar content, sulfated ash, color determination and degree of the polarization were carried out on the sample (massecuit III). Phenolic compounds were determined by HPLC application and the ANTIOXIDANT ACTIVITY was evaluated using DPPH method. Total phenolic compounds in MASSECUIT III was determined to be 126.27 mg/kg. It was concluded that by increasing the MASSECUIT III concentration, the ANTIOXIDANT ACTIVITY was increased while other factors namely pH, acidity and bacterial counts were in the acceptable standard range.

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    • Cite

    APA: Copy

    AFRASIABI, E., HONARVAR, M., & MIZANI, M.. (2016). EVALUATION OF THE ANTIOXIDANT ACTIVITY OF MASSECUIT III IN PASTEURIZED CHOCOLATE MILK FORMULATION. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 6(1), 41-48. SID. https://sid.ir/paper/664314/en

    Vancouver: Copy

    AFRASIABI E., HONARVAR M., MIZANI M.. EVALUATION OF THE ANTIOXIDANT ACTIVITY OF MASSECUIT III IN PASTEURIZED CHOCOLATE MILK FORMULATION. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2016;6(1):41-48. Available from: https://sid.ir/paper/664314/en

    IEEE: Copy

    E. AFRASIABI, M. HONARVAR, and M. MIZANI, “EVALUATION OF THE ANTIOXIDANT ACTIVITY OF MASSECUIT III IN PASTEURIZED CHOCOLATE MILK FORMULATION,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 6, no. 1, pp. 41–48, 2016, [Online]. Available: https://sid.ir/paper/664314/en

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