Volume 19, Issue 128 (2022)                   FSCT 2022, 19(128): 283-291 | Back to browse issues page

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1- Research & Development Manager , m.z.mohammadizadeh@gmail.com
2- Kilos food industries complex
Abstract:   (1109 Views)
The purpose of the present study was to design a functional apple drink based on barely milk, to transfer the nutritional ingredients of the barely milk to drink and improve the taste of barley milk products, in addition to use inulin to replace part of sucrose. Therefore, two levels of barley milk (30 and 50 gr per 100 ml), three levels of sugar and three levels of inulin with sugar to inulin ratios of 5:0, 3:2 and 1:4 (gr per 100 ml) respectively were used in the preparation of six formulation. Pure barely milk was selected as the control sample. Then the physicochemical properties and sensory evaluation of all samples were examined. The results showed that, adding the apple concentration, sugar and inulin to the samples affected all physical parameters such as Brix, pH and sensory properties of the samples. Based on the findings, it was observed that Brix of the samples increased in the presence of apple concentration, sugar and inulin compared to barely milk. On the other hand, using inulin alone in the formulations reduced the acceptance of taste and sweetness, but replacing part of sucrose with inulin improved the feeling of sweetness in consumers. Likewise, the use of apple concentration, sugar, inulin and citric acid in barley milk increased the taste acceptance in both 30 and 50 grams of barley. In the end, B30 formulation containing 30 gr milk, 2 gr sugar and 3 gr inulin was selected as the appropriate formula because of low Brix, suitable sweetness and taste superiority over other samples.
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Article Type: Original Research | Subject: Bioactive compounds
Received: 2022/06/26 | Accepted: 2022/08/10 | Published: 2022/10/2

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