Volume 18, Issue 112 (2021)                   FSCT 2021, 18(112): 299-308 | Back to browse issues page

‎ 10.52547/fsct.18.112.299

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
lotfi F, Yasini Ardakani A. Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using Response-Surface Methodology (RSM). FSCT 2021; 18 (112) :299-308
URL: http://fsct.modares.ac.ir/article-7-46815-en.html
Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using Response-Surface Methodology (RSM)
Farzaneh Lotfi1 , Ali Yasini Ardakani 2
1- university
2- university , A.yasini@gmail.com
Abstract:   (1434 Views)
The aim of this study was to investigate the feasibility of producing a pastilles based on dates puree and concentrated whey and optimizing its formulation. In order to optimize the production conditions of pastilles based dates and concentrated whey,response- surface methodology was used.In this study,the conditions of production of pastilles product(concentration of xanthan gum (0.1-0.5%)and agar(0.3-0.9%) as well as concentration of whey(5-15%)were optimized to achieve maximum protein and total acceptability and total color index.According to the results of the statistical analysis of the data,a linear model for moisture, water activity, pH and total color index and a quadratic model for total acceptability were selected.The results showed that the concentration of whey had a significant effect on all responses.Increased concentration of whey had a positive effect on moisture of the samples and had a reverse effect on water activity,pH and total color index.The overall acceptability index did not show a steady trend,with a 10% increase in concentrated whey increasing and then decreasing.As the xanthan gum and agar gum content increased, the moisture content of the samples increased,but water activity decreased.The overall acceptability index also showed the highest value in average percentages for the two gums(as was the case for whey).The optimum operating conditions obtained for the jelly production process included xanthan gum concentration of 0.36% (w / w),agar gum concentration of 0.46% (w / w) and concentrated whey 13.92% (w / w).The predicted responses under these conditions were 36.62% moisture content, 0.66% water activity, 3.25 pH, 1.17 protein content,overall acceptability score of 6.56 and total color index of 45.94%.After the evaluation,it was found that the actual results were very close to the model estimates,indicating accurate model prediction. 
Keywords: Agar, whey, pastilles, total color, xanthan, water activity
Full-Text [PDF 1805 kb]   (668 Downloads)    
Article Type: Qualitative Research | Subject: food industry engineering
Received: 2020/10/13 | Accepted: 2021/01/5 | Published: 2021/06/6
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.