EVALUATION OF CHANGES IN COLOR OF CLEAR APPLE JUICE SAMPLES CONTAIN INULIN, FRUCTOOLIGOSACCHARIDE AND POLYDEXTROSE DURING THE SIX MONTH STORAGE AT 4 AND 25OC

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HOMAYOUNI RAD A.; HOJAT ANSARI H.

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

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:56 Page(s): 173-180

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Title

EVALUATION OF CHANGES IN COLOR OF CLEAR APPLE JUICE SAMPLES CONTAIN INULIN, FRUCTOOLIGOSACCHARIDE AND POLYDEXTROSE DURING THE SIX MONTH STORAGE AT 4 AND 25OC

Author(s)

HOMAYOUNI RAD A. | HOJAT ANSARI H. | Issue Writer Certificate

Keywords

INULINQ2

FRUCTOOLIGOSACCHARIDEQ2

POLY DEXTROSEQ1

CLEAR APPLE JUICEQ2

COLORQ2

Abstract

There are many health effects of prebiotic products. Apple juice is a beverage that is used in most countries. Aim of this study was producing prebiotic CLEAR APPLE JUICE that moreover having healthy effects for consumers, have not any bad effects on its visual properties such as COLOR and clarity that are important factors in increasing customer acceptance of the product. Prebiotic combinations such as INULIN, FRUCTOOLIGOSACCHARIDE and polydextrose, each of them were added to CLEAR APPLE JUICE in three dosages: 1.5, 2.5 and 3.5 percent and one sample were prepared as a blank without adding any prebiotic. All of the samples were hold in 4 and 25 °c temperature for 6 month and their spectroscopic characteristics including a٭ (redness), b٭ (yellowness), l٭ (whiteness) and dE (color changing) On the first day of production and at intervals of one month for 6 months were measured. The results showed that increasing in temperature and time increases the rate of COLOR changing for each sample in comparison to the control sample. In samples that contain INULIN COLOR changing was further than blank, and in samples that contain polydextrose and FRUCTOOLIGOSACCHARIDE it was less than blank. Increasing the amount of fibers has not noticeable effect on the COLOR of samples and increasing in dosage of added material increases the variation amount in comparison to blank sample. Adding FRUCTOOLIGOSACCHARIDE and polydextrose in compare with INULIN create greater transparency and less COLOR changing in product and in terms of COLORimetric characteristics are more appropriate than INULIN for adding to apple juice.

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APA: Copy

HOMAYOUNI RAD, A., & HOJAT ANSARI, H.. (2016). EVALUATION OF CHANGES IN COLOR OF CLEAR APPLE JUICE SAMPLES CONTAIN INULIN, FRUCTOOLIGOSACCHARIDE AND POLYDEXTROSE DURING THE SIX MONTH STORAGE AT 4 AND 25^OC. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(56), 173-180. SID. https://sid.ir/paper/71846/en

Vancouver: Copy

HOMAYOUNI RAD A., HOJAT ANSARI H.. EVALUATION OF CHANGES IN COLOR OF CLEAR APPLE JUICE SAMPLES CONTAIN INULIN, FRUCTOOLIGOSACCHARIDE AND POLYDEXTROSE DURING THE SIX MONTH STORAGE AT 4 AND 25^OC. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(56):173-180. Available from: https://sid.ir/paper/71846/en

IEEE: Copy

A. HOMAYOUNI RAD, and H. HOJAT ANSARI, “EVALUATION OF CHANGES IN COLOR OF CLEAR APPLE JUICE SAMPLES CONTAIN INULIN, FRUCTOOLIGOSACCHARIDE AND POLYDEXTROSE DURING THE SIX MONTH STORAGE AT 4 AND 25^OC,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 56, pp. 173–180, 2016, [Online]. Available: https://sid.ir/paper/71846/en

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