Preparation and physicochemical analysis of a traditional beverage based on D. Sophia
الموضوعات : مجله گیاهان داروییفرنوش حسن پور 1 , محمد حجت الاسلامی 2 , محمد فاضل نجف آبادی 3
1 - گروه علوم و تکنولوژی غذایی، دانشگاه ازاد اسلامی، واحد خوراسگان، خوراسگان، ایران
2 - گروه علوم و تکنولوژی غذایی، دانشگاه ازاد اسلامی، واحد شهرکرد، شهرکرد، ایران
3 - گروه علوم و تکنولوژی غذایی، دانشگاه ازاد اسلامی، واحد خوراسگان، خوراسگان، ایران
الکلمات المفتاحية: D. sophia beverage stabilization, Physicochemical, Microbial analysis,
ملخص المقالة :
Background & Aim:The main aim of this study was stabilizing D. Sophia beverage and reduce its sedimentation rate. Experimental: Xanthan and Carboxy methyl cellulose gums have been used in three levels (0.05, .01 and .02 gr/lit) and mixture of Guar-xanthan and carboxymethyl cellulose (each .1 g/l) and extracted dried gum from D. Sophia in (1, 2 and 4 g/l) levels were added to beverage. Physicochemical, microbial and sensorial tests have been applied. Results: Results indicated that pH, acidity, color and turbidity have been changed by gum addition while sedimentation rate has been reduced that resulted more stable beverage. The relationship between sedimentation rate and viscosity also has been investigated which showed other factors more than viscosity were effective in sedimentation rate. Increasing absorption of matrix illustrated that other factors more than viscosity were effective in sedimentation rate. Increasing absorption of matrix during the time showed that dissolved material has been increased over the time. Microbial analysis showed increment during storage. Sensory evaluation indicated that commercial gums have no significant effect on acceptability of beverages while D. Sophia`s gum has undesirable effect on it.Recommended applications/industries: According to the obtained data, it was determined that mixture of xanthan – guar gum and xanthan gum in 0.05g level had the best effect on the D. sophia particles stabilization.
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