Investigating the physicochemical and sensory properties of the Functional jelly powder formulation based on whey protein concentrate and licorice extract
Subject Areas :
Mohamad Javad Shakouri
1
,
Melika Usefi
2
,
Alireza shahab Lavasani
3
1 -
2 - 2. Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, P.O. Box 16511‑53311, Tehran, Iran.
3 -
Keywords: Licorice extract, Whey powder, Jelly powder,
Abstract :
Today, functional foods have opened a special place in food formulation, and the confectionery industry is no exception. In this research, licorice extract and whey powder in jelly formulation with percentages of 21.25, 42.56, 63.75 and 85% of licorice extract and amounts of zero, 3.5, 10.5 and 14% of whey powder. The combined form was used. Free radical inhibition percentage tests for extracts and moisture percentage tests, colorimetry, gel formation strength, syneresis percentage, water activity level and sensory properties were investigated for the product. The brightness index, redness significantly decreased and the yellowness index, moisture percentage, water activity increased significantly. There was a significant difference between the overall acceptance desirability scores of the treatments at the 95% confidence level (p≥0.05). In general, the sensory score of overall acceptance in the treatment (T1) showed no significant differences with the control treatment (p>0.05). Among the investigated features, the closest treatment to the control treatment was the treatment (T1).
Hosseini Nejad M, Mohteshmi M, Kamali S, Elahi M. Optimization of low-calorie fruit jelly powder formulation using sucralose and isomalt sweeteners. Research and Innovation in Food Science and Technology (JRIFST). 2014; 4(1): 65-74. [In Persian]
Khosravi A, Masoud Nia A, Ziabari SF. Investigating the effect of Shirin Bayan on the physicochemical and sensory properties of gluten-free cookies containing millet and soybean flour. Iranian Journal of Food Science and Technology. 2021; 18(115): 37-47. [In Persian]
Khan Ahmadi M, Naqdi Badi HA, Akhundzadeh Z, Khalighi Sigaroudi F, Mehr Afarin A, Shahriari S, Haji Aghaei R. A review of the medicinal plant Licorice L glabra Glycyrrhiza. Quarterly Journal of Medicinal Plants. 2011; 12(46): 1-12. [In Persian]
Sabohi MR, Baranji S, Nateghi L. Investigating the effects of using stevia and isomalt sweeteners to produce low-calorie milk chocolate. Iran food science and industry. 2019; 17(99): 31-44. [In Persian]
Mohammadi M, Mohibi Gh, Bolourian MM, Barmaker R, Ehsandost, A. Identification of bioactive compounds of Cystoseria.sp brown algae extract and evaluation of physicochemical and sensory properties of edible jelly enriched with it. Food Science and Nutrition. 2018; 17: 25-38. [In Persian]
Yazdani F, Bardani Amiri Z, Shahiri Tabarestani H. Preparation of low-calorie sour tea jelly with chicken skin gelatin and stevia and checking its quality properties. Food Science and Nutrition, 2021; 18(3): 55-68. [In Persian]
Fiszman SM, Lluch MA, Salvador A. Effect of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. International Dairy Journal. 2016; 9: 895–901
Rodbotten M, Martinsen BK, Borge GI, Mortvedt HS, Knusten SH, Lea P, Naes T. A cross-cultural study of preference for apple juice with different sugar and acid contents. Food Quality and Preference. 2009; 20: 277-284
Katibeei Moradi Z, Haghighi Khammami M, Kiyomurthi H, Dehfanzadeh H, Tamdani Jahormi S. Whey recycling, a suitable approach to prevent environmental damage. Environmental Research and Technology. 2019; 5(7): 91-99. [In Persian]
Shekarpour rudbari R, Motamedzadegan A, Hosseini Parvar S, Ovysipour M. The effect of hydrolysis intensity on nitrogen recovery and molecular size of white chin shark (Carcharhinus dussumieri) protein. Electronic Journal of Food Processing and Preservation.2010; 2(2): 99-110. [In Persian]
Haskaraca G, Demirok E, Kolsarıcı N, Öz F, Özsaraç N. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Research International. 2014; 63: 373-381
Ebrahimzadeh MA, Hosseinimehr SJ, Hamidinia A, Jafari M. Antioxidant and free radical scavenging activity of Feijoa Sellowiana fruits peel and leaves. Pharmacology. online. 2008; 1: 7-14.
Atai Nokabadi F, Nahchiri N, Karamat J, Momeni Shahraki M. Investigating the effect of replacing wheat flour with mung bean powder on texture, physicochemical and sensory characteristics of sponge cake. Iran Food Science and Industry Research Journal. 2022; 18(2): 195-202. [In Persian]
Peng Z, Regenstein JM. Comparison of water gel desserts from fish skin and pork gelatin using instrumental measurements. Journal of Food Science. 2007; 72 (4):197-201.
Yen GC, Chen HY. Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity. Journal of Agriculture and Food Chemistry. 1995; 43(1): 27-32. Doi: 10.1021/jf00049a007
Akbari Lalaei A, Dehpour joibari A, Rezaei S, Hashemian SF, Taheri M, Kiaei M, and Eshghi Z. Investigating the antioxidant effects of the ethanolic extract of green algae collected from the wetlands of Sari city. 2014 [In Persian]
Syukri D, Fitriani D, Jaswandi, Dewi KH. Using stevia powder to make low calorie Bolu Kemojo(Kemojo Cake)-Traditional Snack in Riau Province, Indonesia. Food Science and Technology. 2023; 11(1): 1-6.
Gallagher E, O’Brien CM, Scannell AGM, Arendt EK. Evaluation ofsugar replacers in short dough biscuit production. Journal of Food Engineering. 2003; 56(2): 261–263.
Wani SH, Gull A, Allai F, Safapuri TA. Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies. Cogent Food & Agriculture. 2015; 1: 1-9.
Hossain Md F, Parvez Md A Kh, Munshi Md M K, Khalil Md I, Huque R. Effect of radiation and chemical treatments on guava (Psidium guajava L.) to delay ripening in relation to organoleptic biochemical and microbiological properties. International Journal of Current Microbiology and Applied Sciences 2014; 3(12): 19-36.
