Preparation and physicochemical analysis of a traditional beverage based on D. Sophia

الموضوعات : مجله گیاهان دارویی

فرنوش حسن پور ¹ (گروه علوم و تکنولوژی غذایی، دانشگاه ازاد اسلامی، واحد خوراسگان، خوراسگان، ایران)
محمد حجت الاسلامی ² (گروه علوم و تکنولوژی غذایی، دانشگاه ازاد اسلامی، واحد شهرکرد، شهرکرد، ایران)
محمد فاضل نجف آبادی ³ (گروه علوم و تکنولوژی غذایی، دانشگاه ازاد اسلامی، واحد خوراسگان، خوراسگان، ایران)

تاريخ الإرسال : 29 الأربعاء , ذو الحجة, 1438 تاريخ التأكيد : 29 الأربعاء , ذو الحجة, 1438 تاريخ الإصدار : 29 الأحد , شوال, 1438

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.

المصادر:

 Abedinirad M, Nimrouzi M, Babaei AH.Studying the Opinions and experiences of drAhmadieh about therapeutic effects of the traditional product descurainiasophia.MED Q J. 2012; 4: 105-123.

Al-Jaber NA.Phytochemical and biological studies of SisymbriumirioL. Saudi J. Chem Soc. 2011; 4: 26–31.DOI.org/10.1016/j.jscs.2011.04.010

Behbahani M, Abbasi S. Stabilization of Flixweed (DescurainiasophiaL.) syrup using native hydrocolloids. Iran J NutrSci Food Technol. 2014; 9: 31-38.

Farahnaky A, Askari H, Majzoobi M, MesbahiGh. The impact of concentration, temperature and pH on dynamic rheology of psyllium gels. Journal of Food Engineering.2010; 100: 294-301.DOI.org/10.1016/j.jfoodeng.2010.04.012

Foroughinia S, Abbasi S, Hamidi Z. Influence of Shear Stirring and Homogenization on Serum Separation of Doogh. EJFPP.2009; 3: 83-100.

Iranian National Standardization Organization number 2852. Milk and dairy products, Determination of pH and acidity. Test methods. 2010.

Iranian National Standardization Organization number 6330. Flixweed, Specifications and test methods.1st Revision.

Iranian National Standardization Organization number 6332.Specification of piffevent kind of concentrate in asptic and septic package.1st Revision.

Khan M, Wang N.Descurainiasophia(L.): a weed with multiple medicinal uses.Punjab Univ. J. Zool. 2012; 27: 45-51.

MohammadiHashemi M. Study on effect of Xanthan and Arabic gum on enzymatic activity and functional properties of lysozyme and its application in food system. MSc thesis, Agriculture Academy, Shiraz University.2011.

Muthuraman G, Sasikala S. Removal of turbidity from drinking water using natural coagulants. J IndEng Chem. 2014; 20: 1727-1731.DOI.org/10.1016/j.jiec.2013.08.023

Paradkar MM, Irudayaraj J.A rapid FTIR spectroscopic method for estimation of caffeine in soft drinks and total methylxanthines in tea and coffee. J. Food Sci. 2002; 67: 2507–2511.DOI: 10.1111/j.1365-2621.2002.tb08767.x

Saricoban C, Yilmaz MT. Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology. World ApplSci J. 2010; 9: 14-22.

Sedaghat N, Hosseini F. Evaluation of physicochemical and sensory properties of PET containers packed lemon juice. JFST.2011; 8: 93-100.

Skoog DA, West D. Principles of Instrumental Analysis, 5th edn. New York. 1997; pp. 464.

Whistler RL, Bemiller JN.Industrial Gums Polysaccharides and Their Derivatives, 3rd edn. (New York), 1992; p. 642.