Development of an Optimal Formulation for Flavored Doogh-Based Soft Drink Using Response Surface Methodology and Evaluate the Resulting Powder

Subject Areas : Microbiology

Z. Sarlak ¹ , F. Garavand ² , R. Mohammadi ³ , M. Hosseini ⁴ , M. Rouhi ⁵

1 - گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده تغذیه و علوم غذایی، مرکز تحقیقات تغذیه، دانشگاه علوم پزشکی شیراز، شیراز، ایران
2 - دانشجوی دکترای تخصصی بیوتکنولوژی غذایی، گروه علوم و صنایع غذایی، دانشکده مهندسی و فناوری کشاورزی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، کرج، ایران
3 - گروه علوم و صنایع غذایی، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی کرمانشاه، کرمانشاه، ایران
4 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ایلام، ایلام، ایران
5 - گروه علوم و صنایع غذایی، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی کرمانشاه، کرمانشاه، ایران

Received: 2018-02-23 Accepted : 2018-02-23 Published : 2018-03-21

Keywords: Doogh, Lime Extract, Mint Distillate, Powder, Response Surface Methodology,

Abstract :

Introduction: Doogh is a fermented drink that is consumed in Iran and other Middle Eastern countries. Due to the increased awareness of the harmful effects of carbonated drinks, Doogh consumption have been increased considerably because of its nutritional benefits. Using healthy and antibacterial flavoring agents such as lime extract and mint distillate, in certain concentrations, can reduce the viability of traditional yoghurt starters and be a good alternative to industrial thermal processes (in heated Doogh). In addition, the powder of these products under certain conditions will contribute to ease maintenance and transportation. Materials and Methods: In the present study, Doogh-based soft drink optimized with lime extract (0-6% v/v) and mint distillate (0-4% v/v) for sensorial and antioxidant properties, using response surface methodology (RSM) and studied during refrigerated storage at 5°C. Soft drink powder was produced by spray dryer in different input air temperatures to increase the product’s shelf life and weight loss. Results: The results showed that the the best model fitted on the sensory total score and IC50 was quadratic. The addition of 3.382% (v/v) lime extract and 2.484% (v/v) mint distillate to drink led to the highest sensory total score and lowest IC50 (the highest antioxidant activity). The optimized formulated drink was stable for 42 days with non-significant loss of sensory quality (p>0.05). For long term storage and production of powder by spray dryer, input hot air temperature at 170°C caused the highest percentage of solubility and sensory acceptability. The resulting powder also had acceptable moisture content, water activity (aw) and color total changes (ΔE). Conclusion: The consumption of Doogh-based products with traditional flavors, might be a strategy to increase the variety of soft drink market. The results of present study showed that Doogh formulated with 3.382% (v/v) lime extract and 2.484% (v/v) mint distillate had desirable sensorial and antioxidant properties. Moreover, the novel Doogh-based drink was transformed to powder that have high solubility and sensory score using spray drier at 170°C.

References:

بی نام. (1387). دوغ ساده- ویژگی‌ها و روش‌های آزمون. موسسه استاندارد و تحقیقات صنعتی ایران. استاندارد ملی ایران، شماره 2453.

مرتضویان، ا. م. (1386). بررسی اثرات عوامل اساسی فرمول بندی و فرایند ریزپوشانی پروبیوتیک‌ها بر ویژگی‌های کیفی دوغ پروبیوتیک. رساله دکتری رشته مهندسی کشاورزی- علوم و صنایع غذایی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران.

Altug, T. & Elmacy, Y. (2005). Sensory Evaluation in Foods. Izmir, Meta Publication, 130.

Banat, F., Jumah, R., Al‐Asheh, S. & Hammad, S. (2002). Effect of operating parameters on the spray drying of tomato paste. Engineering in life sciences, 2, 403-407.

Chegini, G. & Ghobadian, B. (2007). Spray dryer parameters for fruit juice drying. World Journal of Agricultural Sciences, 3, 230-236.

Christopher, M., Reddy, V. P. & Venkateswarlu, K. (2009). Viability during storage of two Bifidobacterium bifidum strains in set and stirred flavoured yoghurts containing whey protein concentrates. Indian Journal of Natural Products and Resources, 8, 25-31.

Eastman, J. E. & Moore, C. O. (1984). Cold-water-soluble granular starch for gelled food compositions. U. S. Patent. 06, 438, 088.

Ferdousi, R., Rouhi, M., Mohammadi, R., Mortazavian, A. M., Khosravi-Darani, K. & Homayouni Rad, A. (2013). Evaluation of probiotic survivability in yogurt exposed to cold chain interruption. Iranian Journal of Pharmaceutical Research, 12, 139-144.

Forooghi Nia, S., Abbasi, S. & Hamidi Esfahani, Z. (2007). Individual and combined effect of addition of gum tragacanth and guar gum on stabilization of Doogh. Iranian Journal of Nutrition Sciences & Food Technology, 2, 15-25.

Gaiani, C., Scher, J., Schuck, P., Hardy, J., Desobry, S. & Banon, S. (2006). The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach. International Dairy Journal, 16, 1427-1434.

Hall, C. W. & Hedrick, T. I. (1971). Drying of milk and milk products. Westport, Connecticut, USA, AVI Publishing Co. Inc.

ISIRI (2006). Dried milk-Determination of moisture content (Reference method), Institute of Standard and Industrial Research of Iran.

Koc, B., Yilmazer, M. S., Balkir, P. & Ertekin, F. K. (2010). Spray drying of yogurt: Optimization of process conditions for improving viability and other quality attributes. Drying Technology, 28, 495-507.

Marshall, V. M. (1992). Inoculated ecosystems in a milk environment. Journal of Applied Bacteriology, 73.

Mohammadi, R., Mohammadifar, M. A., Mortazavian, A. M., Rouhi, M., Ghasemi, J. B. & Delshadian, Z. (2016). Extraction optimization of pepsin-soluble collagen from eggshell membrane by response surface methodology (RSM). Food chemistry, 190, 186-193.

Mohammadi, R., Rouhi, M. & Mortazavian, A. (2011). Effects of music waves on

 

fermentation characteristics and viability of starter cultures in probiotic yogurt. Milchwissenschaft-Milk Science International, 66, 193-196.

Mortazavian, A., Ehsani, M., Azizi, A., Razavi, S., Mousavi, S., Sohrabvandi, S. & Reinheimer, J. (2008). Viability of calcium-alginate-microencapsulated probiotic bacteria in Iranian yogurt drink (Doogh) during refrigerated storage and under simulated gastrointestinal conditions. Australian journal of dairy technology, 63, 25-30.

Mortazavian, A. & Sohrabvandi, S. (2006). Probiotic and Probiotic foods, Tehran, Ata publishing.

Parris, N., Barford, R., White, A. & Mozersky, S. (1989). Effect of processing temperature and storage time on nonfat dry milk proteins. Journal of Food Science, 54, 1218-1221.

Rashidi, K., Mashayekh, M., Mortazavian, A. M. & Amiri, Z. (2015). Effects of fat and dry matter content on some properties of Doogh powder produced in laboratory scale. Journal of Food Science and Technology, 12, 71-78.

Riaz, R. A. & Ali, A. (1986). Effect of pre heating and packaging on chemical and reconstitutional characteristics of spray-dried whole milk. Food Science and Technology, 23, 36-44.

Rouhi, M., Mohammadi, R., Mortazavian, A. M. & Sarlak, Z. (2015). Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk. Dairy Science & Technology, 95, 115-133.

Sangatash, M., Jamab, M., Karajian, R., Nourbakhsh, R., Gholsai, F., Vosough, A. & Mohsenzadeh, M. (2011). Evaluation of microbiological contamination sources on swelling of Iranian yoghurt drink during production processes. J Food Res, 1, 45-55.

Sarlak, Z., Rouhi, M., Mohammadi, R., Khaksar, R., Mortazavian, A. M., Sohrabvandi, S. & Garavand, F. (2017). Probiotic biological strategies to decontaminate aflatoxin M 1 in a traditional Iranian fermented milk drink (Doogh). Food Control, 71, 152-159.

Schanda, J. (2007). Colorimetry: understanding the CIE system. John Wiley & Sons.

Shrestha, A. K., Howes, T., Adhikari, B. P. & Bhandari, B. R. (2007). Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder. LWT-Food Science and Technology, 40, 1593-1600.

Son, S. & Lewis, B. A. (2002). Free radical scavenging and antioxidative activity of caffeic acid amide and ester analogues: structure-activity relationship. Journal of Agricultural and Food Chemistry, 50, 468-472.

Tamime, A. & Robinson, R. (1999). Yogurt Science and Technology. Woodhead Publ. Cambridge, England, and CRC Press, Boca Raton, FL.