Formulation and Production of New Carbonated Malt and Jujube Drink and Evaluation of its Physicochemical, Microbial and Sensory Properties during Storage
الموضوعات :M. Mohseni 1 , A. Rahmani 2 , F. Soleimany 3
1 - MSc Graduated of the Department of Food Science and Technology, Khazar University, Mahmoudabad, Mazandaran, Iran.
2 - Assistant Professor, Food Technology and Agricultural Products Research Centre, Standard Research Institute, (SRI), Karaj, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Khazar University, Mahmoudabad, Mazandaran, Iran.
الکلمات المفتاحية: Drink, Jujube Extract, Malt Extract, Response Surface Methodology,
ملخص المقالة :
Malt and jujube are products with high nutritional value and wonderful medicinal properties. In order to benefit from the unique properties of both materials and to resolve problems related to malt soft drinks the production of a new beverage made of malt and jujube extracts was studied. In order to determine the optimal formulation, the central composite design (CCD) of response surface methodology (RSM) was applied. Malt extract, jujube extract and sugar were the independent variables of the design that 20 formulations were determined based on their limits. Optimization was conducted to achieve maximum phenolic content and general acceptance and the optimal formulation was determined as 2.97 ml of malt extract, 5.50 ml of jujube extract and 5.05 g of sugar per hundred ml of beverage. In order to improve optimal formulation of the drink, jujube essence was extracted and added to the drink. The physicochemical, microbial and sensory properties of the final carbonated drink of malt and jujube extracts were evaluated at production time and after three months of refrigeration. During this period, pH, acidity and Brix of the drinks did not change significantly, but the total phenol increase was significant. No microorganisms resistant to acids, yeast and mold was found in the beverage and the number of aerobic mesophilic bacteria was very low and within the standard range. Although the rate of sensory properties had decreased significantly at the end of the maintenance period, the scores were still high and within the acceptable range of judges.
Al-Reza, S. M., Bajpai, V. K. & Kang, S. C. (2009). Antioxidant and antilisterial effect of seed essential oil and organic extracts from Zizyphus jujuba. Food and Chemical Toxicology, 47(9), 2374-2380.
Al-Reza, S. M., Rahman, A., Lee, J. & Kang, S. C. (2010). Potential roles of essential oil and organic extracts of Zizyphus jujuba in inhibiting food-borne pathogens. Food Chemistry, 119(3), 981-986.
Anon. (2011). Malt drink - Properties. Iranian Institute of Standards and Industrial Research. Iranian National Standard No. 2279.
Anon. (2007). Malt drink – Test methods. Iranian Institute of Standards and Industrial Research. Iranian National Standard No. 2280.
Anon. (2007). Juices - Test methods. Iranian Institute of Standards and Industrial Research. Iranian National Standard No. 2685.
Anon. (2014). Barley malt extract - Properties and test methods. Iranian Institute of Standards and Industrial Research. Iranian National Standard No. 3897.
Awobusuyi, T. D. (2015). Quality and storage stability of provitamin A biofortified Amahewu, a non-alcoholic cereal beverage (Doctoral dissertation) Durban university, South Africa, 109 p.
Boroski, M., Giroux, H. J., Sabik, H., Petit, H. V., Visentainer, J. V., Matumoto-Pintro, P. T. & Britten, M. (2012). Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations. LWT-Food Science and Technology, 47(1), 167-174.
Busatta, C., Vidal, R. S., Popiolski, A. S., Mossi, A. J., Dariva, C., Rodrigues, M. R. A., Corazza, F. C., Corazza, M. L., Oliveira, J. V. & Cansian, R. L. (2008). Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage. Food Microbiology, 25(1), 207-211.
Elhamirad, A. M. & Mohammadi A. A. (2006). Formulation of carbonated beverages using pussy sweat and evaluation of its physicochemical and microbial changes during storage, Iranian Food Science and Technology Research,1, 27-39.
Farhangfar, A., Tajik, H., Rohani, S. R., Moradi, M. & Aliakbarlu, J. (2011). Combined Influence of the Clove Essential oil and Grape Seed Extract on the Spoilage Related Bacteria of Buffalo Patties during the Storage at 8 °C. Journal of Food Research, 21, 105-116.
Fogarasi, A. L., Kun, S., Tankó, G., Stefanovits-Bányai, É. & Hegyesné-Vecseri, B. (2015). A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts. Food Chemistry, 167, 1-6.
Galindo, A., Noguera-Artiaga, L., Cruz, Z. N., Burló, F., Hernández, F., Torrecillas, A. & Carbonell-Barrachina, Á. A. (2015). Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load. LWT-Food Science and Technology, 63(2), 899-905.
Guo, Y., Ni, Y. & Kokot, S. (2016). Evaluation of chemical components and properties of the jujube fruit using near infrared spectroscopy and chemometrics. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 153, 79-86.
Guo, S., Duan, J. A., Qian, D., Tang, Y., Wu, D., Su, S., Wang, H. & Zhao, Y. (2015). Content variations of triterpenic acid, nucleoside, nucleobase, and sugar in jujube (Ziziphus jujuba) fruit during ripening. Food Chemistry, 167, 468-474.
Hosseini, A. (2011). The production and selecting the best formula of oat malt beverage and the assessment of physicochemical and sensory properties. PHD Thesis of Food Science and Industry, Faculty of Agriculture, Industrial University Isfahan, 120 p.
Hosseini, E., Kadivar, M. & Shahedi, M. (2012). Physicochemical Properties and Storability of Non-alcoholic Malt Drinks Prepared from Oat and Barley Malts. Journal of Agricultural Science and Technology, 14, 173-182.
Hudina, M., Liu, M., Veberic, R., Stampar, F. & Colaric, M. (2008). Phenolic compounds in the fruit of different varieties of Chinese jujube (Ziziphus jujuba Mill.). The Journal of Horticultural Science and Biotechnology, 83(3), 305-308.
Islam, M. N., Begum, J. A. & Shams, U. D. (1990). Studies on carbonated beverage based on mango pulp. Bangladesh Journal of Agricultural Sciences, Minsensingh, 17(2), 169-172.
Jie, W., Lite, L. & Yang, D. (2003). The correlation between freezing point and soluble solids of fruits. Journal of Food Engineering, 60(4), 481-484.
Karami, Z., Imamjum'e, Z., Sadeghi Mahounak, A. & Khomairy M. (2012). Evaluation of the antimicrobial activity of ethanol extract of licorice root in Orange Soda. Iranian Journal of Food Science and Technology Research, 8 (2), 251-261.
Kim, S. H., Choi, Y. J., Lee, H., Lee, S. H., Ahn, J. B., Noh, B. S. & Min, S. C. (2012). Physicochemical properties of jujube powder from air, vacuum, and freeze drying and their correlations. Journal of the Korean Society for Applied Biological Chemistry, 55(2), 271-279.
Luckow, T. & Delahunty, C. (2004). Consumer acceptance of orange juice containing functional ingredients. Food Research International, 37(8), 805-814.
Majoni, S. (2006). Effects of Shelf-Life on Phytonutrient Composition in Stored Non-Alcoholic Beer. M.S. Thesis, University of Wisconsin-Stout, 128 p.
McCarthy, A. L., O’Callaghan, Y. C., Neugart, S., Piggott, C. O., Connolly, A., Jansen, M. A., Krumbein, A., Schreiner, M., Fitzgerald, R. J. & O’Brien, N. M. (2013). The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages. Food Chemistry, 141(3), 2567-2574.
Mirheydar, S. H. (2010). Herbal knowledge: use of herbs in the prevention and treatment of disease providing the latest scientific researches by scholars and scientists around the world. Islamic Culture Publication, Volume 6, 6th edition, 145 p.
Montgomery, D. C. (2012). Design and Analysis of Experiments, 7 edn wiley. New Delhi., 757 p.
Moris, P. C. & Bryce, J. H. (2000). Cereal Biotechnology. Wood head Publishing Limited, Washington, 237 p.
Negi, B. (2013). Development and functional characterization of beverages from seabuckthorn (Hippophae rhamnoides L.,) berries. Thesis for the degree of doctor of philosophy in biotechnology, Jaypee university of information technology Waknaghat, India, 270 p.
Nikbakht, M. & Pourali, P. (2015). Survey of biological and antibacterial effects of silver nanoparticles of aqueous and methanol extracts of Berberis Vulgaris. Medical Science Journal of Islamic Azad Univesity-Tehran Medical Branch, 25(2), 112-118.
Obuzor, G. U. & Ajaezi, N. E. (2010). Nutritional content of popular malt drinks produced in Nigeria. African Journal of Food Science, 4(9), 585-590.
Oehlert, G. W. (2010). A First Course in Design and Analysis of Experiments. University of Minnesota press, 679 p.
Ogushi, K., Barr, A. R., Takahashi, S., Asakura, T., Takoi, K. & Ito, K. (2002). Lofty Nijo: A High Quality Malting Barley Variety Released from an Australian‐Japanese Collaboration. Journal of the Institute of Brewing, 108(1), 13-18.
Okon, E. U. & Akpanyung, E. O. (2005). Nutrients and antinutrients in selected brands of malt drinks produced in Nigeria. Pakistan Journal of Nutrition, 4(5), 352-355.
Osuntogun, B. & Aboaba, O. O. (2004). Microbiological and Physico-chemical Evaluation of Some Non-alcoholic Beverages. Pakistan Journal of Nutrition, 3 (3), 188-192.
Pareek S. (2013). Nutritional composition of jujube fruit. Emirates Journal of Food and Agriculture, 25, 463-470.
Pascoe, H. M., Ames, J. M. & Chandra, S. (2003). Critical stages of the brewing process for changes in antioxidant activity and levels of phenolic compounds in ale. Journal of the American Society of Brewing Chemists, 61(4), 203-209.
Peighambardoust, S. H. (2009a). The technology of cereal products. Tabriz University of Medical Sciences publication, volume 1, first edition, 186 p.
Peighambardoust, S. H. (2009b). The technology of cereal products. Tabriz University of Medical Sciences publication, volume 2, first edition, 302 p.
Piljac-Žegarac, J., Valek, L., Martinez, S. & Belščak, A. (2009). Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage. Food Chemistry, 113(2), 394-400.
Qingming, Y., Xianhui, P., Weibao, K., Hong, Y., Yidan, S., Li, Z., Yanan, Z., Yuling, Y., Lan, D. & Guoan, L. (2010). Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo. Food chemistry, 118(1), 84-89.
Sedaghat, N. & Hosseini, F. (2010). Evaluation of physicochemical and sensory properties of PET containers packed lemon juice. Iranian Journal of Food Science and Technology, 8 (1), 93-100.
Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
Umelo, M. C. (2012). Production of Malt Flavoured Low-Sugar Drink from Banana (Musa sapientum) Fig Using Amyloglucosidase. Nigerian Food Journal, 30(2), 89-94.
Varnam, A. & Sutherland, J. M. (1994). Beverages: technology, chemistry and microbiology (Vol. 2). Springer Science & Business Media, 464 p.
Wang, H., Chen, F., Yang, H., Chen, Y., Zhang, L. & An, H. (2012). Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes. Carbohydrate Polymers, 89(4), 1180-1188.
Wang, B., Huang, Q., Venkitasamy, C., Chai, H., Gao, H., Cheng, N., Cao, W., Lv, X. & Pan, Z. (2016). Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages. LWT - Food Science and Technology, 66, 56-62.
Wu, C. S., Gao, Q. H., Guo, X. D., Yu, J. G. & Wang, M. (2012). Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.). Scientia Horticulturae, 148, 177-184.
Yan, Y. H. & Gao, Z. P. (2002). Industrialization of Chinese jujube. Chinese Journal of Northwest Science and Technology University of Agriculture and Forestry, 30 (12), 95-98.
Zhang, H., Jiang, L., Ye, S., Ye, Y. & Ren, F. (2010). Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China. Food and Chemical Toxicology, 48(6), 1461-1465.
Zhao, H. X., Zhang, H. S. & Yang, S. F. (2014). Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube. Food Science and Human Wellness, 3(3-4), 183-190.
