Volume 13, Issue 57 (0)                   FSCT 0, 13(57): 45-54 | Back to browse issues page

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Ahmad Zade Ghavidel R, Askari H, Ghiyafe Davoodi M. Investigation on the effect of carrageenan gum addition on the qualitative characteristics of walnut drink. FSCT. 0; 13 (57) :45-54
URL: http://fsct.modares.ac.ir/article-7-6267-en.html
Abstract:   (3956 Views)
 Walnut (Juglans regia. L) belongs to juglandaceae, is a native fruit of Iran. Walnut is a rich source of unsaturated fatty acids like omega-3 and contains high levels of vitamin E, polyphenols, flavonoids, arginine and fiber. On the other hand, walnut causes many positive effects on human health that makes it worth. In this study, we used downgrade walnut to processing it to the walnut drink as a new drink that is nutritious and healthy. For production of walnut drink carrageenan gum addition was investigated. In this regard, carrageenan gum was added in three levels 0.3, 0.6 and 0.9% and the effect of carrageenan gum addition on walnut beverage was investigated. The effects of gum on pH, Brix, Acidity and total sugars were analyzed and overall acceptability was evaluated by Hedonic scale. Walnut drink color was estimated and analyzed by Image J software. Based on the results, the carrageenan gum addition at level 0.6%, were effective on physicochemical characteristics and quality improving at P<0.05. Sensory analysis showed that, carrageenan gum addition had a significant effect on walnut drink stabilization. Statistical analysis showed that the increasing of gum causes L* index to be declined. The effect of gum on b* and a* indicated that treatments contained less gum inclined more towards yellow and less green respectively.
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Received: 2015/04/5 | Accepted: 2015/10/8 | Published: 2016/11/21

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