Volume 21, Issue 152 (2024)
FSCT 2024, 21(152): 30-50 |
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Amiri S, Asadi M B, mehrnoosh F, Ahmadigheslagh پ. Optimizing the formulation of aloe vera-based vegetable diet drink. FSCT 2024; 21 (152) :30-50
URL: http://fsct.modares.ac.ir/article-7-71048-en.html
URL: http://fsct.modares.ac.ir/article-7-71048-en.html
1- PhD. Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Iran.
2- M.Sc. in Food Science and Engineering, Saba Urmia Non-Profit Institute, Iran (Corresponding author). ,b.asadi502@gmail.com
3- M.Sc. in Food Science and Engineering, Faculty of Agriculture, Urmia University, Iran.
4- Ph.D. candidate in Food Science and Engineering, Faculty of Agriculture, Urmia University, Iran
2- M.Sc. in Food Science and Engineering, Saba Urmia Non-Profit Institute, Iran (Corresponding author). ,
3- M.Sc. in Food Science and Engineering, Faculty of Agriculture, Urmia University, Iran.
4- Ph.D. candidate in Food Science and Engineering, Faculty of Agriculture, Urmia University, Iran
Abstract: (381 Views)
The aim of this research was to produce a diet beverage based on aloe vera and investigate its physicochemical, microbiological, antioxidant, and sensory properties. To achieve this goal, aloe vera gel at concentrations of 5%, 5.7%, and 10% underwent heat treatment at 80°C for 30 minutes (Treatment A) and 90°C for 3 minutes (Treatment B). Aspartame was added at concentrations of 100, 150, and 200 ppm, and the beverages were stored for a period of 31 days. The study was conducted using a fractional factorial design with 34 samples under investigation. Optimization was performed based on a maximum amount of 10 gr of aloe vera, 200 ppm of aspartame, and a minimum amount of 5 gr of aloe vera and 100 ppm of aspartame. The use of the sweetener aspartame was highly effective in improving the taste of the beverage, as it provides a much sweeter sensation compared to saccharide sugars and is beneficial for diabetic patients. Based on the microbiological test results, the heat treatment (pasteurization) was successful. Furthermore, sensory evaluation showed improvements in taste, aroma, texture, and mouthfeel with the addition of aloe vera gel to the samples with no undesirable characteristics observed. After determining the models and variable combinations using the Design Expert software, an optimized sample was introduced, containing 200 ppm of aspartame, 10 gr of aloe vera, and the optimized pasteurization process, which was Treatment B for 30 minutes. The results of this study indicate that a vegetable-based diet beverage containing aloe vera can be successfully produced as a beneficial product with desirable sensory characteristics that are acceptable to consumers.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2023/08/14 | Accepted: 2023/10/28 | Published: 2024/09/22
Received: 2023/08/14 | Accepted: 2023/10/28 | Published: 2024/09/22
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