Study of the effect of wheat fiber and extract in the physicochemical and sensory properties of orange juice during storage

Subject Areas : Journal of Food Safety and Processing

leyla Nateghi ¹ , fatemeh Zarei ² , Mahshid Rezaei ³

1 - Associate professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - Ph.D in Food science, Food and Drug Administration, Tehran, Iran.
3 - Department of Medicinal Plant, Varamin-pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2021-02-28 Accepted : 2021-04-30 Published : 2021-05-22

Keywords: Antioxidant, Orange juice, Wheat fiber, Wheat extract,

Abstract :

Currently, fruit and vegetable-based drinks are very popular among the people. Considering the health benefits of dietary fiber and plant extracts and the high content of bioactive compounds of these substances, enrichment of juices and fruits with these components can, in addition to improving the final quality of the drink, improve the health of the consumer. In this study, wheat extract and wheat fiber with concentrations of 0.5, 1, 1.5% were added separately and in a mixture of 50%, 50% to the orange juice drink. Test of pH, Brix, density, viscosity, Antioxidant activity, color evaluation (L *, a *, b *) and sensory evaluation (color, taste, body and general acceptance) during 72 days of storage at refrigerator temperature at intervals of 24 hours after production, 24 day, 48 day and 72 day were evaluated and compared with the control sample (without wheat extract or fiber).The results showed that the use of wheat extract and fiber had a significant effect on physicochemical and colorimetric properties. The use of wheat extract and wheat fiber increased their concentration significantly increased antioxidant activity compared to the control sample. Orange juice sample containing 1% wheat fiber showed the highest overall acceptance score after 72 days of refrigeration and was introduced as the best treatment. By choosing the optimal levels of wheat extract and wheat fiber, it is possible to achieve a useful orange juice with desirable quality properties and high acceptability.