Volume 22, Issue 159 (2025)
FSCT 2025, 22(159): 267-286 |
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Peymannia A, shahab A, Zand N. The study of physicochemical, textural and organoleptical properties of symbiotic apple jelly based on carrageenan. FSCT 2025; 22 (159) :267-286
URL: http://fsct.modares.ac.ir/article-7-75468-en.html
URL: http://fsct.modares.ac.ir/article-7-75468-en.html
1- Department of Food Science and Technology, College of Agriculture, Varamin –Pishva Branch, Islamic Azad University, Varamin, Iran
2- Associate Professor Department of Food Science and Technology, College of Agriculture, Varamin –Pishva Branch, Islamic Azad University, Varamin, Iran ,shahabam20@yahoo.com
3- Assistant Professor Department of Food Science and Technology, College of Agriculture, Varamin –Pishva Branch, Islamic Azad University, Varamin, Iran
2- Associate Professor Department of Food Science and Technology, College of Agriculture, Varamin –Pishva Branch, Islamic Azad University, Varamin, Iran ,
3- Assistant Professor Department of Food Science and Technology, College of Agriculture, Varamin –Pishva Branch, Islamic Azad University, Varamin, Iran
Abstract: (61 Views)
In this study, the production of synbiotic apple jelly containing inulin (0 to 3%) and Lactobacillus acidophilus bacteria (108 cfu/ml) was studied. The amount of pH, brix, syneresis, turbidity, viability, textural characteristics and sensory evaluation tests were conducted. These evaluations were performed during the 30-day maintenance period. The results indicated that with the increase in the amount of inulin, pH, Brix and turbidity of the samples increased. The syneresis of apple jelly samples also decreased with the increase of inulin. Adding probiotic bacteria to apple jelly increased the syneresis of the samples. The results showed that with increasing time, the pH of apple jelly samples decreased from 4.07 to 3.98. The turbidity of the samples also increased significantly during the storage period. The most changes in the 30-day storage period were related to the syneresis tests, which increased the syneresis of the samples as the storage time increased. Synbiotic apple jelly samples had a softer texture than the control sample. The synbiotic apple jelly sample had better chewability than the control sample. Lactobacillus acidophilus had a higher viability in the sample containing inulin, which decreased with increasing time.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2024/06/4 | Accepted: 2024/11/13 | Published: 2025/04/21
Received: 2024/06/4 | Accepted: 2024/11/13 | Published: 2025/04/21
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