Volume 16, Issue 91 (2019)
FSCT 2019, 16(91): 269-281 |
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Farmani B, Bodbodak S, Pashaei Bahram R. Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice. FSCT 2019; 16 (91) :269-281
URL: http://fsct.modares.ac.ir/article-7-30636-en.html
URL: http://fsct.modares.ac.ir/article-7-30636-en.html
1- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz , bfarmani@tabrizu.ac.ir
2- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz
3- Department of Food Science and Technology, Islamic Azad University, Mamaghan Branch
2- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz
3- Department of Food Science and Technology, Islamic Azad University, Mamaghan Branch
Abstract: (5242 Views)
The objective of this study was to evaluate the effects of pasteurization temperatures and cold shelf storage on chemical, microbial, and quality characteristics functional milk-carrot drinks. For this purpose, milk-carrot drinks based on cow milk were prepared with different concentration of carrot juice (10, 20, 30, 40, and 50%) and pasteurized at 65, 70, and 75 °C for 30 min. Physicochemical characteristic such as total acidity, pH, Sugar (total sugar, reducing sugar, and non-reducing sugar), total protein, coliform, pasteurization efficiency, stability, phase separation, and sensory parameters were measured during storage times (1, 4, 7, 10, and 13 d) at 4 °C. The results indicated that total acidity and pH of milk-carrot samples pasteurized at 70 °C had lower variation than other treatments during cold shelf. The highest non-reducing sugar content was belong to 50% carrot juice (75 °C) at 13 d and the highest reducing sugars was observed at 4 d for all samples in pasteurization temperatures were. Pasteurization temperatures and storage time had not significant effect on total protein of samples with different carrot juice content. Pasteurization efficiency test showed that all of the pasteurization temperature-time treatments could completely inactivated alkaline phosphatase enzyme. But in coliform test, samples with 50% carrot juice (65 °C) at 13 d and 30% carrot juice (75 °C) at 13 d showed 3 and 12 colonies respectively. Stability test and phase separation indicated that all treatments during cold shelf had necessary stability. Sensory evaluation determined that samples containing 40 and 50% carrot juice had the highest total acceptation. I t could be concluded that the optimum conditions for functional milk-carrot drink formulation, pasteurization and storage time for milk-carrot drink were 40 and 50% carrot juice substitution, 70 °C pasteurization and 10 d cold shelf stability respectively.
Article Type: Original Research |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2019/02/21 | Accepted: 2019/10/15 | Published: 2019/09/1
Received: 2019/02/21 | Accepted: 2019/10/15 | Published: 2019/09/1
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