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Information Journal Paper

Title

OPTIMIZATION OF FORMULATION OF FERMENTED DAIRY BEVERAGE (DOOGH) CONTAINING WHEY POWDER AND COMMERCIAL STABILIZER USING RESPONSE SURFACE DESIGN

Pages

  39-47

Abstract

 DOOGH is a fermented dairy product that derived from a combination of water and yoghurt and some flavoring additives. In this study, the effect of adding of whey powder in range of 0.2 to 0.4%, commercial stabilizer in range of 0.2 to 0.4% and milk powder in range of 0.3 to 0.5%, on PHASE SEPARATION of DOOGHby RESPONSE SURFACE METHODOLOGY and also the rheological andorganoleptic properties by 5-point hedonic method were investigated. The results showed that with increasing stabilizer PHASE SEPARATION decreasedas well as increased whey powder to 0.3% (P<0.05).The results of optimization showed that the PHASE SEPARATION of DOOGHwas 57% by using of 0.4% commercial stabilizer, 0.35% whey powder and 0.4% milk powder. Also, increasing of these compounds changedDOOGH rheologicalbehavior from newtonian to shear thinning. The optimized formulation gained the highest score of sensory evaluation.

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    APA: Copy

    MESHKANI, S.M., & MORTAZAVI, S.A.. (2017). OPTIMIZATION OF FORMULATION OF FERMENTED DAIRY BEVERAGE (DOOGH) CONTAINING WHEY POWDER AND COMMERCIAL STABILIZER USING RESPONSE SURFACE DESIGN. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(66), 39-47. SID. https://sid.ir/paper/71672/en

    Vancouver: Copy

    MESHKANI S.M., MORTAZAVI S.A.. OPTIMIZATION OF FORMULATION OF FERMENTED DAIRY BEVERAGE (DOOGH) CONTAINING WHEY POWDER AND COMMERCIAL STABILIZER USING RESPONSE SURFACE DESIGN. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(66):39-47. Available from: https://sid.ir/paper/71672/en

    IEEE: Copy

    S.M. MESHKANI, and S.A. MORTAZAVI, “OPTIMIZATION OF FORMULATION OF FERMENTED DAIRY BEVERAGE (DOOGH) CONTAINING WHEY POWDER AND COMMERCIAL STABILIZER USING RESPONSE SURFACE DESIGN,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 66, pp. 39–47, 2017, [Online]. Available: https://sid.ir/paper/71672/en

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