Volume 18, Issue 116 (2021)
FSCT 2021, 18(116): 103-115 |
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Berenjy S, Nateghi L. Investigation of physical-chemical and sensory properties of jelly enriched with calcium and vitamin D3. FSCT 2021; 18 (116) :103-115
URL: http://fsct.modares.ac.ir/article-7-47793-en.html
URL: http://fsct.modares.ac.ir/article-7-47793-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Varamin-pishva Branch, Islamic Azad University, Varamin, Iran
2- Department of Food Science and Technology, Faculty of Agriculture, Varamin-pishva Branch, Islamic Azad University, Varamin, Iran ,leylanateghi@yahoo.com
2- Department of Food Science and Technology, Faculty of Agriculture, Varamin-pishva Branch, Islamic Azad University, Varamin, Iran ,
Abstract: (2018 Views)
Vitamin D is needed to adjust the absorption of calcium and phosphorus from the diet and their placement in bone. Inadequate calcium intake can also lead to osteoporosis in children and adults.
The aim of the present study was to investigate the possibility of enriching the jelly with vitamin D3 in concentrations (40, 70 and 100 IU /100g) and calcium in the form of calcium carbonate in the levels (500, 750 and 1000 mg /100 g). According to this, 9 treatments with control sample (jelly without vitamin D3 and calcium) were designed according to a completely randomized design. Chemical tests (soluble solids, acidity and ash) and texture properties (hardness, cohesiveness and chewability) on the first day and calcium and vitamin D3 stability tests and sensory properties (color, taste and smell, texture and general acceptability) during 60 Storage days were evaluated with 3 replications. The results showed that the use of different concentrations of vitamin D3 had no significant effect on the amount of moisture, acidity, synersis, texture properties and sensory properties of fortified jellies compared to the control sample. According to the results, the use of different concentrations of calcium had a significant effect on the rate of decrease in moisture, increase in acidity, decrease in synersis, increase in hardness, consistency and chewability and decrease in color and taste points.
The aim of the present study was to investigate the possibility of enriching the jelly with vitamin D3 in concentrations (40, 70 and 100 IU /100g) and calcium in the form of calcium carbonate in the levels (500, 750 and 1000 mg /100 g). According to this, 9 treatments with control sample (jelly without vitamin D3 and calcium) were designed according to a completely randomized design. Chemical tests (soluble solids, acidity and ash) and texture properties (hardness, cohesiveness and chewability) on the first day and calcium and vitamin D3 stability tests and sensory properties (color, taste and smell, texture and general acceptability) during 60 Storage days were evaluated with 3 replications. The results showed that the use of different concentrations of vitamin D3 had no significant effect on the amount of moisture, acidity, synersis, texture properties and sensory properties of fortified jellies compared to the control sample. According to the results, the use of different concentrations of calcium had a significant effect on the rate of decrease in moisture, increase in acidity, decrease in synersis, increase in hardness, consistency and chewability and decrease in color and taste points.
Keywords: Jelly, Enrichment
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2020/11/20 | Accepted: 2021/05/15 | Published: 2021/10/2
Received: 2020/11/20 | Accepted: 2021/05/15 | Published: 2021/10/2
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