DETERMINATION OF SOME OF PHYSICO-CHEMICALTHE PROPERTIES AND SUITABLE STORAGE TIME OF CONCENTRATED MULBERRY IN KHORASAN REGION

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BASIRI SH.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:66 Page(s): 175-186

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Title

DETERMINATION OF SOME OF PHYSICO-CHEMICALTHE PROPERTIES AND SUITABLE STORAGE TIME OF CONCENTRATED MULBERRY IN KHORASAN REGION

Author(s)

BASIRI SH. | Issue Writer Certificate

Keywords

COLORQ2

CONCENTRATED MULBERRY JUICEQ2

PHYSICOCHEMICAL PROPERTIESQ2

STORAGEQ1

Abstract

White mulberry is native to China, Iran and Turkey. Since the mulberry has a lot of water, so its sensitive to handling and its maintenance is very hard and its waste is high. Mulberry molasses is one of the traditional foods in Iran that is concentrated from mulberry juice. It has a high nutritional value. The aim of this research is determination some of the PHYSICOCHEMICAL PROPERTIES and suitable shelf life of produced molasses of two cultivars of white mulberry in Khorasan province. The cultivars of Bokhara and Khardar mulberry are used for concentration. The concentration process at 2 levels (vacuum and atmospheric conditions) were done until the brix of final product reachs 70. The acidity, pH and COLOR expriments of the samples were done every 3 mounts. The experimental design was factorial in frame of complete randomized was performed in 3 replications. The result showed the effects of cultivar and concentration method in mulberry processing were significant. The shelf life of the products with high quality were determined up to 9 months. The sensory characteristics of final products such as L* a* b* COLOR indexs were in acceptable range. The best mulberry molasses was made of Bokhara mulberry in vacuum concentration condition.

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APA: Copy

BASIRI, SH.. (2017). DETERMINATION OF SOME OF PHYSICO-CHEMICALTHE PROPERTIES AND SUITABLE STORAGE TIME OF CONCENTRATED MULBERRY IN KHORASAN REGION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(66), 175-186. SID. https://sid.ir/paper/71673/en

Vancouver: Copy

BASIRI SH.. DETERMINATION OF SOME OF PHYSICO-CHEMICALTHE PROPERTIES AND SUITABLE STORAGE TIME OF CONCENTRATED MULBERRY IN KHORASAN REGION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(66):175-186. Available from: https://sid.ir/paper/71673/en

IEEE: Copy

SH. BASIRI, “DETERMINATION OF SOME OF PHYSICO-CHEMICALTHE PROPERTIES AND SUITABLE STORAGE TIME OF CONCENTRATED MULBERRY IN KHORASAN REGION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 66, pp. 175–186, 2017, [Online]. Available: https://sid.ir/paper/71673/en

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