Volume 20, Issue 143 (2023)
FSCT 2023, 20(143): 46-61 |
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talebi A, Rafiei L. production of functional gluten-free beverage based on oat containing ginger extract and using stevia as a sucrose substitute. FSCT 2023; 20 (143) :46-61
URL: http://fsct.modares.ac.ir/article-7-69538-en.html
URL: http://fsct.modares.ac.ir/article-7-69538-en.html
1- PhD candidate in Food Science and Technology, Agriculture Faculty, Urmia university, Urmia, Iran , anis.ta1994@gmail.com
2- PhD candidate in Food Science and Technology, Agriculture Faculty, Urmia university, Urmia, Iran
2- PhD candidate in Food Science and Technology, Agriculture Faculty, Urmia university, Urmia, Iran
Abstract: (1283 Views)
Nowadays, developing of safe, non-allergenic, enriched with nutrients and bioactive compounds foods in order to optimize the immune system, prevent and reduce diseases has increased; Therefore, the aim of this research was to prepare a gluten-free functional beverage based on oat containing ginger extract and stevia. For this purpose, the effect of ginger extract (1.5, 3, 4.5%) and the replacement of stevia with sucrose ( 25, 50, 75%) in the form of a factorial experiment based on a completely randomized design in the formulation of a functional gluten-free beverage based on oat containing L.plantarium bacteria was evaluated in order to investigate its physicochemical, sensory and microbial properties during the storage (21 days). The results showed that during the storage, in all treatments, the amount of Brix, total solid, pH and antioxidant capacity decreased significantly and the acidity of the samples increased and on the other hand, with the addition of ginger extract the amount of Brix, total solid and pH of the produced beverage samples decreased and the antioxidant capacity and acidity of the samples increased; Also, the replacement of stevia led to a decrease in Brix, total solid, acidity, but the pH and antioxidant capacity increased significantly. The results of the study of the survival of Plantarium bacteria showed that in all samples, the growth of bacteria decreased during the storage, but the amount of live bacteria was maintained within the standard range. Based on the sensory evaluation results, the sample containing 3% ginger extract and 25% stevia received a higher score from the panalists. Finally, based on all the results, it can be said that the addition of ginger extract and stevia in gluten-free functional beverage led to the improvement the properties of beverage and it can be introduced as a new functional beverage with favorable nutritional properties.
Article Type: Original Research |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2023/05/31 | Accepted: 2023/09/30 | Published: 2023/11/1
Received: 2023/05/31 | Accepted: 2023/09/30 | Published: 2023/11/1
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