Volume 15, Issue 85 (2019)
FSCT 2019, 15(85): 125-139 |
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kaveh S, Sadeghi Mahoonak A, sarabandi K, graeely Z, ghasemnejad A. Evaluation of partial replacement of sugar with spray dried stevia powder on the physicochemical and sensory properties of Aloe Vera jelly. FSCT 2019; 15 (85) :125-139
URL: http://fsct.modares.ac.ir/article-7-15222-en.html
URL: http://fsct.modares.ac.ir/article-7-15222-en.html
Shima Kaveh1 
, Alireza Sadeghi Mahoonak 2, Khashayar Sarabandi1 , Zeinab Graeely1 , Azim Ghasemnejad3
, Alireza Sadeghi Mahoonak 2, Khashayar Sarabandi1 , Zeinab Graeely1 , Azim Ghasemnejad3
1- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2- Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3- Associate Professor, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2- Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3- Associate Professor, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Abstract: (5901 Views)
The purpose of this study was to produce the spray dried stevia extract and evaluation of Arabic gum concentration on production yield, physicochemical and morphological properties of stevia powder. the effect of sucrose replacement with stevia powders on physicochemical, texture and sensory properties of Aloe Vera jelly were investigated. The spray drying process was carried out at 10, 20 and 30% w/v concentrations. Then, 25, 50 and 75% of sucrose in the formulation of Aloe Vera jelly was replaced with 0.25, 0.50 and 0.75% of stevia powders. the maximum yield of powder(47.73%)has been obtained at 10:90 ratio. The amount of moisture, aw and hygroscopicity of powders decreased with increasing the carrier ratio.Other properties such as bulk, particle and true density, solubility and wettability of powders decreased with increasing the carrier ratio. These properties were varied in the range of 0.39-0.46 g/ml, 0.42-0.57g/ml, 1.42-1.55g/ml, 89.10-92.30%, and 15.39- 27.52 s. Also, flow ability behavior of samples improved by increasing the carrier ratios. According to the results of scanning electron microscopy, the increase of carrier concentration also led to the production of larger particles with wrinkled surface and irregular shapes. Evaluation of the physicochemical properties of the jelly samples revealed that by increasing the stevia concentration, the moisture content, synersis and acidity of samples increased, while the brix, gel strength and pH decreased. Treatments A, B and D(containing 0.25, 0.50 and 0.25% of G1 and G2 powder respectively)showed higher acceptability regarding sensory characteristics and did not show significant differences with the control sample
Article Type: Original paper |
Subject:
Food quality control
Received: 2018/01/7 | Accepted: 2018/08/27 | Published: 2019/03/15
Received: 2018/01/7 | Accepted: 2018/08/27 | Published: 2019/03/15
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