Optimization of non-dairy fermented dessert formulations based on almond milk

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ARABI A.; Mehraban Sangh Atash m.; KARAZHIAN R.; EHTIATI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:94 Page(s): 113-126

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Title

Optimization of non-dairy fermented dessert formulations based on almond milk

Author(s)

ARABI A. | Mehraban Sangh Atash m. | KARAZHIAN R. | EHTIATI A. | Issue Writer Certificate

Keywords

Non-dairy fermented dessertQ1

PectinQ1

GelatinQ2

Almond milkQ1

Abstract

Nowadays, consumption of non-dairy-based desserts with a variety of flavors compounds is growing, that are consumed by different age groups due to nutritional value and organoleptic properties. The objective of this study was to investigate the optimization of non-dairy dessert formulations based on Almond milk. Additives in three levels of sugar (2, 3, and 4%), Pectin (0. 5, 0. 6 and 0. 7%) and Gelatin (0. 4, 0. 5 and 0. 6%) were used to produce desserts. For the production of non-dairy dessert, Almond milk was first brought to 40 ° C and then additives (Gelatin, Pectin and sugar) were added. Then the dissolution process was completed at 72 ° C for 10 minutes. The inoculum was mixed with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. as a 2% by weight primer and then incubated at 37 ° C for 24 hours. Then, the physicochemical properties of the produced dessert including pH, syneresis, viscosity, texture and colorimetric parameters of the produced dessert were measured. The results showed that by increasing the percentage of Pectin and sugar, the index L* decreased, by increasing the percentage of Gelatin and Pectin, a* decreases and by increasing Pectin percentage, b* decreased and the effect of Gelatin increase was not significant. Increasing the percentage of Gelatin and Pectin in all levels of sugar has increased the stiffness of dessert samples. By comparing the average values of the stiffness of the dessert texture produced at the fixed levels of Gelatin and Pectin, it can be concluded that sugar content has a significant effect on the stiffness of the dessert texture after production, and increasing the sugar content, Pectin and Gelatin increases the stiffness of the texture. In all levels of sugar, the viscosity of desserts increased with increasing Gelatin and Pectin percentages. By increasing the percentage of Gelatin and Pectin, the pH decreased. The addition of Gelatin and Pectin, especially in high concentrations, significantly reduced syneresis. The results of sensory analysis showed that there was a significant effect on sensory properties among the factors studied and their interactions. So that the concentration of Gelatin and sugar had the most effect on the sensory scores of the dessert samples. The best condition, including: 0. 6% Gelatin, 0. 64% Pectin and 3. 4% sucrose. In these conditions, sensory properties, stiffness, syneresis and initial pH were 6-8, 740. 1 N, 18. 4% and 4. 2, respectively.

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APA: Copy

ARABI, A., Mehraban Sangh Atash, m., KARAZHIAN, R., & EHTIATI, A.. (2019). Optimization of non-dairy fermented dessert formulations based on almond milk. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(94 ), 113-126. SID. https://sid.ir/paper/72705/en

Vancouver: Copy

ARABI A., Mehraban Sangh Atash m., KARAZHIAN R., EHTIATI A.. Optimization of non-dairy fermented dessert formulations based on almond milk. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(94 ):113-126. Available from: https://sid.ir/paper/72705/en

IEEE: Copy

A. ARABI, m. Mehraban Sangh Atash, R. KARAZHIAN, and A. EHTIATI, “Optimization of non-dairy fermented dessert formulations based on almond milk,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 94 , pp. 113–126, 2019, [Online]. Available: https://sid.ir/paper/72705/en

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