Evaluation of the Antioxidant Activity of Massecuit III in Pasteurized Chocolate Milk Formulation
الموضوعات :
E. Afrasiabi
1
(M. Sc. Graduate of Food Science and Technology, Shahre-e-Qods Branch, Islamic Azad University, Tehran,
Iran.)
M. Honarvar
2
(Assistant Professor of the College of Food Science and Technology, Tehran Science and Research Branch,
Islamic Azad University, Tehran, Iran.)
M. Mizani
3
(Associate Professor of the College of Food Science and Technology, Tehran Science and Research Branch,
Islamic Azad University, Tehran, Iran.)
الکلمات المفتاحية: Antioxidant Activity, Massecuit III, Pasteurized Chocolate Milk,
ملخص المقالة :
Chocolate milk is a popular tasteful dairy product and sugar is one of the main participants inits formulation. Massecuit III is a type of brown sugar consisting of phenolic compounds and other componentsthat might exhibit antioxidant activity and could improve and affect the nutritional properties of the food. Theaim of the present study is to replace some or all of the white sugar used in the formulation of pasteurizedchocolate milk with massecuit III and evaluate its possible antioxidant activity. The new formulated productmight be produced less expensive with improved quality. In order to evaluate the investigation, series of testesconsisting of pH measurement, invert sugar content, sulfated ash, color determination and degree of thepolarization were carried out on the sample (massecuit III). Phenolic compounds were determined by HPLCapplication and the antioxidant activity was evaluated using DPPH method. Total phenolic compounds inmassecuit III was determined to be 126.27 mg/kg. It was concluded that by increasing the massecuit IIIconcentration, the antioxidant activity was increased while other factors namely pH, acidity and bacterial countswere in the acceptable standard range.
