Volume 16, Issue 91 (2019)                   FSCT 2019, 16(91): 181-195 | Back to browse issues page

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karazhiyan H, Keyhani V. Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration. FSCT 2019; 16 (91) :181-195
URL: http://fsct.modares.ac.ir/article-7-29805-en.html
Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration
Hojjat Karazhiyan 1, Vahid Keyhani2
1- Department of Food Science and Technology, Islamic Azad University, Torbat-e Heydarieh Branch, Torbat-e Heydarieh, Iran , hojjat_karazhiyan@yahoo.com
2- Department of Food Science and Technology, Islamic Azad University, Torbat-e Heydarieh Branch, Torbat-e Heydarieh, Iran
Abstract:   (4927 Views)
Berry is expanded in different regions of Iran. Due to short time of harvesting season and sensitiveness to storage drying is a method for its preservation. Due to high wastages of this fruit in the country, importance of processing industry and evidences about high disadvantages of using sugar in foods, the aim of current research is based on achievement to a kind of concentrate from dried berry with profit properties for further usages in food formulations as a sugar or invert syrup substitute in different foods. After cleaning and maceration of dried berry, the obtained extract was evaporated using a rotary evaporator at a constant rate and temperature and 0, 30, 60, 90 and 120 minutes. Rheological properties, pH, density, brix and colour indices were evaluated. Results demonstrated that pH, b*, L* indices and flow index behavior decreased and brix, density, a* index and consistency coefficient increased during evaporation time. Flow behavior showed an intensified in pesudoplastic behavior.
 
Keywords: Dried berry, Physicochemical properties, Rheological properties., concentrate
Full-Text [PDF 565 kb]   (1821 Downloads)    
Article Type: Original Research | Subject: food industry engineering
Received: 2019/01/26 | Accepted: 2019/06/17 | Published: 2019/09/1
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