کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
6403885 1330898 2014 8 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of processing treatments and storage conditions on stability of fruit juice based beverages enriched with dietary fibers alone and in mixture with xanthan gum
ترجمه فارسی عنوان
اثر تیمارهای پردازشی و شرایط نگهداری بر پایداری نوشیدنیهای آبمیوه حاوی تنها با ریزش ریخته شده و در مخلوط با رزین زانتان
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کلمات کلیدی
آدامس گوار ²-گلوکان، کنجک مانان، صمغ زانتان، ویسکوزیته،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- A synergistic effect of xanthan and different hydrocolloids on pasteurized beverage's viscosity observed.
- Rheological behavior of dietary fibers alone in clarified juice changed over time.
- Xanthan addition to fibers slow down degradation reactions with a protecting effect.
- Pasteurization stabilized viscosity of beverages enriched in xanthan and β-glucan.

The present work aims to study the synergistic effect between xanthan gum (X) with a range of hydrocolloids such as barley β-glucan (Bg), guar gum (G), and konjac-mannan (K) on the viscosity of heat-treated fruit juice based beverages. The protective effect of X on the stability of Bg, G, and K in a fruit juice based beverage during processing and storage (0-16 weeks at 4 °C or 20 °C) was also evaluated. The results showed that pasteurization stabilized viscosity and turbidity of beverages enriched in Bg and BgX. However, the viscosity of pasteurized beverages enriched in K and G varied with storage time. In general, addition of X showed a complete protective effect against degradation at 4 °C for K (KX) whereas it provides no protection at all for G (GX). Viscosity and turbidity of beverages prepared with Bg and BgX increased significantly while those with G and K decreased slightly over time. Viscosity and turbidity changes are rapid when beverages are stored at 20 °C. We clearly evidenced that processing and storage treatments along with proper formulation are crucial to ensure technological stability of dietary fibers and X proved to be efficient to stabilize other fibers.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 55, Issue 1, January 2014, Pages 131-138
نویسندگان
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