کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
19655 43115 2016 5 صفحه PDF ندارد دانلود رایگان
عنوان انگلیسی مقاله
Development and characterization of functional cultured buttermilk utilizing Aloe vera juice
ترجمه فارسی عنوان
توسعه و تعریف دوغ کاربردی کشت شده با استفاده از آب آلوئه ورا
کلمات کلیدی
شیر؛ جداسازی فاز؛ ویسکوزیته؛ حسگر غذای کاربردی
Milk; Phase separation; Viscosity; Sensory; Functional food
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی

Cultured buttermilk is an ancient dairy beverage with high nutritive and therapeutic value. In the present study, a novel cultured buttermilk beverage was formulated using Aloe vera juice fortification. The developed cultured buttermilk was analyzed for viscosity, phase separation, acidity, pH and sensory properties. Cultured buttermilk fortified with Aloe vera juice (5–20%) showed non-significant changes in buttermilk acidity and pH. However, Aloe vera juice decreased the phase separation and increased the viscosity of the beverage. The viscosity of the cultured buttermilk samples increased proportionally with increased levels of juice fortification. Sensory characteristics of Aloe vera fortified cultured buttermilk samples were also evaluated such as color and appearance, body and mouthfeel, flavor and overall acceptability. Samples with 10% Aloe vera juice level obtained the highest scores in the sensory evaluation. Aloe vera juice fortification at 10% level in cultured buttermilk improved nutritive, physicochemical and desirable sensory characteristics.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 15, 1 September 2016, Pages 105–109
نویسندگان
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