Volume 16, Issue 93 (2019)                   FSCT 2019, 16(93): 35-47 | Back to browse issues page

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Motevali S S, Mousavi nadushan R, rabani M. Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin. FSCT. 2019; 16 (93) :35-47
URL: http://fsct.modares.ac.ir/article-7-27661-en.html
1- MSC Student, Department of Food Science and Technology, ،North Tehran Branch, Islamic Azad University, Tehran,Iran
2- Professor, Department of of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran , mousavi.nadushan@gmail.com
3- Professor, Department of of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
Abstract:   (2856 Views)
The purpose of this study was to investigate the functional properties and production of ultrasound yoghurt using collagen skin of Sangar. The results of collagen samples showed that the lowest reducind power was observed in normal collagen samples (0.2%) and the highest in collagen hydrolysis (5%) (P<0.05).The least antioxidant activity belonged to normal collagen (0.2%) and normal collagen (1%). The highest antioxidant activity was observed in collagen hydrolysis (5%) (P<0.05). The highest solubility belonged to the collagen hydrolysis sample (pH=4) and the lowest solubility belonged to the collagen hydrolysis sample (pH =10) (P <0.05).The results of tests of yoghurt samples showed that the pH of sample code 5 was significantly higher on day 1 and pH of treatments of code 2 (containing 1% of normal collagen) and 3 (containing 1.5% collagen hydrolysis) There was a significant low level of other treatments (P<0.05). Antioxidant activity of code 4 (containing 50% collagen + 50% capsule) was highest and antioxidant activity The samples were higher than the control sample.On the 14th day, the highest index of Associated Thiobarbituric acid belonged to the control (no collagen) and the least amount belonged to code 5 (containing 100% capsule). On day 1, it was found to be lowest in code 4 (50% collagen content + 50% capsule) and 5 (100% capsule contents). On the 14th day, the highest control group was observed and the lowest was observed in code 4 (containing 50% collagen + 50% capsule) (P<0.05). In both days, a significant difference was found in the color score the taste; odour of the samples were not observed. Only on the first day, the taste and odour of the code 2 sample were significantly lower than other treatments. (P<0.05). Treatment of code 4 (containing 50% collagen + 50% capsule) was introduced as a superior treatment.
Key Words: Yoghurt, Collagen, Microcapsulation, Pectin
Full-Text [PDF 428 kb]   (435 Downloads)    
Article Type: Original Research | Subject: Enriching food
Received: 2018/11/30 | Published: 2019/11/1

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