Volume 16, Issue 88 (2019)                   FSCT 2019, 16(88): 27-36 | Back to browse issues page

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soleymanian D, pirmohamadi R, pirsa S, peyahu L. Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product. FSCT. 2019; 16 (88) :27-36
URL: http://journals.modares.ac.ir/article-7-22915-en.html
1- Faculty of Agriculture, Afagh University, Urmia, Iran
2- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P. O. Box 57561-51818, Urmia, Iran , pirsa7@gmail.com
3- Department of Animal Nutrition, University of Tabriz
Abstract:   (470 Views)
 In thisresearch, for the first time, the replacement of valerian extract with chemical preservatives in orange
juice has been investigated. Whey Permeate Powder is also used as a source of minerals and vitamins in orange
juice. In this experimental study, an antioxidant effect of valerian extract was determined and its
compounds were determined. Then, the effect of juice extract on three levels of 1.25, 0.63 and 0.13 ml
and 1.5, 1 and 0.5 percent of whey permeate powder on the chemical properties of orange juice during the
storage period in three intervals. The period of 1, 14 and 30 days was studied. The tests performed on
prepared samples including: formalin index, acidity, vitamin C, pH and antioxidant properties, and the
results obtained by Expert design-7 software are analyzed and shown in the diagram. The results indicated that the pH increased at high levels of whey permeate powder and extract during the period of 1, 14 and 30 days. Also, the decreasing in acidity with increasing whey permeate powder percent is probably due to the low acidity of whey permeate powder to the extract and the sample of orange juice's control (is a witness). By adding single levels of whey permeate powder and extract, the vitamin C increased and then decreased with increase of during maintenance. Also, the effect of valerian extract was greater than whey permeate powder in vitamin reduction over a period of time. 
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Received: 2018/07/9

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