Volume 16, Issue 94 (2019)                   FSCT 2019, 16(94): 113-126 | Back to browse issues page

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arabi A, Mehraban sangatash M, Karazhyan R, Ehtiati A. Optimization of non-dairy fermented dessert formulations based on almond milk. FSCT 2019; 16 (94) :113-126
URL: http://fsct.modares.ac.ir/article-7-30537-en.html
1- Department of Food Science and Technology, ACECR Kashmar Higher Education Institue
2- Department of Food quality and safety, Iranian Academic Center for Education Culture and Research (ACECR) , mmehrabans@yahoo.com
3- Department of industrial biotechnology on microorganisms, Iranian Academic Center for Education Culture and Research (ACECR)
4- Department of Food quality and safety, Iranian Academic Center for Education Culture and Research (ACECR)
Abstract:   (4392 Views)

Nowadays, consumption of non-dairy-based desserts with a variety of flavors compounds is growing, that are consumed by different age groups due to nutritional value and organoleptic properties. The objective of this study was to investigate the optimization of non-dairy dessert formulations based on almond milk. Additives in three levels of sugar (2, 3, and 4%), pectin (0.5, 0.6 and 0.7%) and gelatin (0.4, 0.5 and 0.6%) were used to produce desserts. Then, the physicochemical properties of the produced dessert including pH, syneresis, viscosity, texture and colorimetric parameters of the produced dessert were measured. The results showed that by increasing the percentage of pectin and sugar, the index L* decreased, by increasing the percentage of gelatin and pectin, a* decreases and by increasing pectin percentage, b* decreased and the effect of gelatin increase was not significant. Increasing the percentage of gelatin and pectin in all levels of sugar has increased the stiffness of dessert samples. By comparing the average values of the stiffness of the dessert texture produced at the fixed levels of gelatin and pectin, it can be concluded that sugar content has a significant effect on the stiffness of the dessert texture after production, and increasing the sugar content, pectin and gelatin increases the stiffness of the texture. In all levels of sugar, the viscosity of desserts increased with increasing gelatin and pectin percentages. By increasing the percentage of gelatin and pectin, the pH decreased. The addition of gelatin and pectin, especially in high concentrations, significantly reduced syneresis.

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Article Type: Original Research | Subject: Food formulations
Received: 2019/02/17 | Accepted: 2019/10/23 | Published: 2019/12/1

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