کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
604786 880322 2013 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A physical stability study of whey-based prickly pear beverages
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
A physical stability study of whey-based prickly pear beverages
چکیده انگلیسی


• Factors influencing beverages physical stability were studied by 23-1 design.
• Studied factors are added sugar and pectin and whey treatment.
• Measured responses are turbidity, sedimentation, serum separation and color index.
• The whey treatment was the most significant on color index and serum separation.
• The added sugar and pectin had the greatest influence on turbidity and sedimentation.

This study aimed at the development of whey-based prickly pear (WBP) beverages. Prickly pear juice and acid whey were characterized and a factorial design was used to study the effect of three factors. Four formulations of whey-based prickly pear beverages were prepared using the fractional 23-1 factorial design. To note, the three factors considered were whey treatment (WT) and added sugar and pectin (S and P). Two levels for each factor were tested, namely added sugar (5 or 10%), whey treatment (with or without heat treatment) and added pectin (0 or 0.05%). The turbidity percentage increase, the color-index percentage decrease, the sedimentation percentage increase, as well as the serum separation percentage were evaluated after 40 days of storage condition at 4 °C. The three factors optimization for the beverages' maximum stability were implemented by testing the main and interaction effects plots, the analysis of variance (ANOVA), the normal probability plots of standardized effects and residuals, the Pareto charts and the contour plots. The achieved results showed that the beverages were physically stabilized by sugar and HM-pectin amount increase using the heat-treated whey. Hence, regression models were suggested, which fitted the experimental data very well (R2 >75% and p < 0.05).

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 33, Issue 2, December 2013, Pages 234–244
نویسندگان
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