Volume 16, Issue 89 (2019)
FSCT 2019, 16(89): 35-45 |
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Abutalebi Z, pezeshki A, Ghanbarzadeh B, Khakbaz Heshmati M. Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars. FSCT 2019; 16 (89) :35-45
URL: http://fsct.modares.ac.ir/article-7-28137-en.html
URL: http://fsct.modares.ac.ir/article-7-28137-en.html
1- UNIVERSITY OF TABRIZ
2- Assistant Professor, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran ,a_pezeshky62@yahoo.com
3- Professor, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
4- Assistant Professor, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
2- Assistant Professor, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran ,
3- Professor, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
4- Assistant Professor, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
Abstract: (9373 Views)
Today, there are lots of researches on finding a good alternative to sweet gums, including the use of sugar-free gum (made from alcoholic sugar). Pistacia atlantica is the source of saghes juice from the wild pistachios, and researchers from medicinal plants use saghes to make natural gums. In this study, to improve the nutritional, antioxidant and rheological properties, production of gum has been studied using base Pistacia atlantica and alcoholic sugar. Nine test formulations produced using combinations of resin, sorbitol, xylitol and isomalt, as well as mono and di-glycerylic acid citric, monosodium monohydrate and glacial acetic anhydride, lecithin and glycerol plasticizer in different amounts. Also testing Physicochemical, rheological, antioxidant and sensory evaluation done in 60 days of storage. With increasing storage time, moisture content decreased in all samples. The amount of controlled sample sweetener (50% sugar, 30% resin and 20% glucose) was about 45.47%. While in other samples, considering the use of alcoholic sugars, their sweetness content was zero percent. In all samples with increasing amount of gum, total phenol and controlling DPPH free radical increased. In total samples 4, 5, 6 and second blank with common formulation (40% resin, 34% xylitol, 5% sorbitol, 20% isomalt, 0.3% glycerol, and 0.7% essential oil of mint) in terms of high antioxidant strength, mechanical properties, moisture, overall acceptability of texture, appearance, taste, have the highest reception from assessors. According to the results of this study, it can be concluded that using gum base with alcoholic sugars and preparing optimal formulation from them, we can obtain a natural product with nutritional, antioxidant and suitable texture as a replacement to industrial gums.
Article Type: Original Research |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2018/12/13 | Accepted: 2019/06/16 | Published: 2019/07/15
Received: 2018/12/13 | Accepted: 2019/06/16 | Published: 2019/07/15
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