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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۰، شماره ۶، صفحات ۲۰۲۸-۲۰۴۱
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عنوان انگلیسی Production and Characterization of Flavored Dairy Dessert Containing Grape Juice Concentrate
چکیده انگلیسی مقاله Grape Juice Concentrate (GJC) contains high amounts of natural sugars, vitamins, and polyphenols so it can be used as a natural sweetener and functional ingredient. The novelty of the present study was to produce flavored dairy desserts, as well as to evaluate the effect of GJC, gelatin, and cream on its physicochemical, mechanical, and sensorial properties. In this study, optimization of breakfast flavored dairy dessert formulation containing GJC was done using design expert and response surface methodology. The effects of cream (75-90 %), gelatin (0 - 0.5 %), and GJC (10-25 %) on the properties of flavored dairy desserts were evaluated. The samples were subjected to fat, acidity, pH, total solids content, sugar content, hardiness, color, antioxidant activity, and sensory attributes. At first, the modeling of responses was done using data regression analysis, and then 3D charts were drawn for each response. The results showed that the samples became firmer, and darker in color as the level of GJC increased. The antioxidant activity of the desserts was increased mostly by GJC level. The maximum hardness and radical inhibitory activity of samples were 1380 g and 73.5%, respectively. The general acceptability of the desserts was affected by Antioxidant; Dairy dessert; Grape juice concentrate; Response surface methodologyby the amount of GJC. Based on the standard range of responses and the most desirability, the optimal point was obtained. At the optimal point, the amounts of cream, GJC, and gelatin were 75.05, 20.59, and 4.36% respectively. Flavored dairy desserts could be considered to be a suitable source of vitamins, soluble fiber, antioxidants, amino acids, and a good source of natural sweets.
کلیدواژه‌های انگلیسی مقاله Antioxidant,Dairy Dessert,Grape Juice Concentrate,Response surface methodology
نویسندگان مقاله Sheida Zare |
Food Science and Technology Department, Sarvestan Branch, Islamic Azad University, Sarvestan, I.R. IRAN

Hannan Lashkari |
Department of Food Science and Technology, Zarin Dasht Branch, Islamic Azad University, Zarin Dasht, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_43474_b755e822aa071c441384ff045819c466.pdf
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