List of Articles Beverage

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  1 - Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract
  Zahra Farahani
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  2 - Relationship between Corporate Reputation and Customer Loyalty on Nigerian Food and Beverages Industry: PLS Approach
  A. H. Gorondutse H. Hilman M. Nasidi
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  3 - The analysis of Gasy and noneGasy Beverages’ Caps in Tehran Province with Respect to microbial Load and Comparing them with Nano Antibacterial Caps
  حامد Ahari امیرعلی انوار علیرضا مختاری نکیسا سهرابی حقدوست مینا علی نواز سیما مرادی
  Technological achievements of today’s world have improved human being’s comfort whiledepreciated their tranquility. Apart from the nutritious complications which are currentlyconcerned by the academic associations, another problem dealt with canned beverages More

  Technological achievements of today’s world have improved human being’s comfort whiledepreciated their tranquility. Apart from the nutritious complications which are currentlyconcerned by the academic associations, another problem dealt with canned beverages is theirquality control in time of exitting the production saloon and then packaging in the factory.through this phase, a safe product may be contaminated by microbial , physical and evenchemical risks . These pollutants might enter consumers’ bodies in time of consumption. withinthis research, 150 canned fizzy beverages and metal can fruit, juices from the city Tehran werecollected; (25 ones collected out of the supermarkets having fridge, 25 out of off-roadwholesellers, 50 out of the manufacturing plants and 50 out of the restaurants inside Tehran.)these samples were moved to the food microbiological laboratory for the microbial test and totalcount.The survey was done in 2 ways. First. The smeared swap was moved to the broth areas. In thesecond approach, the swap was taken to the broth inside.tripticase media And after 24-48 hoursof incubation, 0.1ml of the sample was spread on the area. The numbers of fully grown coloniesinside the sealed cans of fruit juices and fizzy beverages after the incubation were as follow : 4colonies before opening the cans , 6 colonies on the edges of cans after consumption and 7colonies on the edge of the can after consumption which totally demonstrate lack of a biding bythe safety tips to the manufactured product after it gets out of the factory leading to poisoningthe consumer after all .In the second phase of the research, the nano-antibacterial stopples to protect 25 other cannedbeverages added to the final product from the last factory’s packaging were used. They sensiblyreduced the microbial load and made it reach to zero. Manuscript profile
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  4 - Functional, Sensory and Microbial Properties of Milk Fortified by Bioactive Peptides Derived from Fish Waste Collagen
  A. Samimiazad M.R. Ehsani Sh. Shabani
  10.30495/jfbt.2022.19730
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  5 - Presentation of a Model to Optimizing a Beverage for Iranian Airlines Customers with Penalty Analysis
  Alireza Fayazi Abdullah Naami Reza Aghamusa
  The competitive nature of the air transport industry has made it a high priority for customer satisfaction. Providing the right services in the airline is also a key factor in customer satisfaction. The main part of the service is the in-flight service, which is one of More

  The competitive nature of the air transport industry has made it a high priority for customer satisfaction. Providing the right services in the airline is also a key factor in customer satisfaction. The main part of the service is the in-flight service, which is one of the most important features of drinks and food. Therefore, the purpose of this study is to present a beverage product optimization model for Iranian Airlines customers. Accordingly, in this study, the basic product presented in order to extract the features that from the customer's point of view need fixing or modification was evaluated with the central test product approach. For this purpose, 130 judges over 10 years old with long-range flight experience were first selected. After testing the product, they expressed their views on 13 Jar-type product characteristics and overall product interest in the questionnaire. . Then the data were analyzed by Fine Analysis method using XLSTAT software. The results show that the characteristics of pickling, concentration and carbonation are out of reach of the customers and should be improved. The research findings help the research and development unit of the beverage company to finalize the optimum product that is in line with market preferences and customization by manipulating the compounds and tailoring these three characteristics; and, thus, Iranian airlines gain the competitive advantage through serving it Manuscript profile
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  6 - Production of probiotic beverage based on mixture of Red grape juice and Malt extract
  Hosain Rahimi Majd Mahnaz Hashemiravan Rezvan Pourahmad
  Increase monosaccharides and disaccharides to substrate of fermented probiotic productions intensify growth several probiotics. Malt extract, the result of fracture of starch duration malting comprise high maltose, intensify truly growth of probiotics. In this study, pr More

  Increase monosaccharides and disaccharides to substrate of fermented probiotic productions intensify growth several probiotics. Malt extract, the result of fracture of starch duration malting comprise high maltose, intensify truly growth of probiotics. In this study, production of beverage based on mixture of malt extract and red grape juice, by Lactobacillus casei carried out. Bacterial growth, pH, titratable acidity, brix and checked during fermentation and 28 days of cold storage at 4°C. For production of probiotic fermented mixture of malt extract and red grape juice, was prepared the microbial Lactobacillus casei suspension with initial concentration about 108 cfu/ml and added from microbial suspension to the nature of malt extract with 4, 6, 8% concentrations and red grape juice with 15, 20% concentrations. This juice incubated at 37°C for 72 hours. Data analysis was conducted based on completely randomized design, means compared by Duncan test, contained 7 treatments and was repeated 3 times. Bacteria growth and titratable acidity in mixture of malt extract and red grape juice could increase, but pH and brix decrease (p<0.05). The sample of contained 20% red grape juice, 6% malt extract and 108 cfu/ml of Lactobacilius casei was considered as the best treatment. This samle had the optimum rates of cell viability during 4 weekes of cold storage at 4 °C in The Standard range. Totally the outcomes of this study revealed that mixture of malt extract and red grape juice are a suitable substrate for the growth of lactic acid bacteria and production of functional beverage. Manuscript profile
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  7 - Artificial sugars in the beverage industry and its relationship with food security
  Bijan Khorshidpour Nobandengani Zeinab Esmaili Sara Abbasi Vardeh
  Diet drink is a common term to describe drinks that have been sweetened with non-nutritive or artificial sweeteners (ASB). Marketing strategies often imply that consumption of these drinks promises weight control or weight loss (1). High consumption of free sugars, espe More

  Diet drink is a common term to describe drinks that have been sweetened with non-nutritive or artificial sweeteners (ASB). Marketing strategies often imply that consumption of these drinks promises weight control or weight loss (1). High consumption of free sugars, especially through soft drinks, is a health concern on a global scale. Therefore, several measures, including taxation, were tentatively employed to reduce their consumption. However, the reduction of sugars in soft drinks has mostly come at the expense of adding non-nutritive sweeteners (NNS) (5). Demand for zero-calorie sweeteners and natural derivatives have increased dramatically over the past decade as consumers become more health conscious. For several decades, sweeteners have been used to make food palatable and attract consumers. (C) Poor diet is one of the main causes of non-communicable diseases. Due to the increasing prevalence of overweight and obesity, there is a lot of focus on dietary overconsumption and energy restriction. Many strategies focus on improving energy balance to achieve successful weight loss. One of the ways to reduce energy consumption is to refrain from consuming sugars and replace them with artificial sweeteners, which maintain the taste without consuming calories. However, the safety and health benefits of consuming artificial sweeteners are a matter of debate in the scientific community and society at large. Manuscript profile
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  8 - Production of functional beverage of grape juice and lemon skin distilment contained Bacillus coagulans
  Z.S. Jaddi A. Ahmadi-Dastgerdi R. Sharafati-Chaloshtori
  10.30495/jfh.2020.671218
  Nowadays consumers' interest in processed foods such as probiotic beverages is increasing. Therefore, the purpose of this study was to produce a beverage made from sour grape juice and sour lemon peel containing Bacillus coagulans. In this experimental study, grape juic More

  Nowadays consumers' interest in processed foods such as probiotic beverages is increasing. Therefore, the purpose of this study was to produce a beverage made from sour grape juice and sour lemon peel containing Bacillus coagulans. In this experimental study, grape juice and sour lemon peel were prepared. Treatments containing 12 (treatment 1) and 9 (treatment 2) percent grape juice plus 25% lemon peel sweat and 107 CFU/ml of Bacillus coagulans were prepared. The results showed that the acidity decreased during storage and the pH decreased. Brix and alcohol also had a steady trend. Phenolic compounds and antioxidant properties were higher in samples containing 12% grape juice than in samples containing 9% juice (p < 0.05). During the storage period, the amount of phenolic compounds decreased. The antioxidant property also decreased with time, with the effect of treatment 1 from 153.4 to 97.72 mmol Fe+2/g and in treatment 2 from 123.35 to 80.52 mmol Fe+ 2/g. The results showed that after 90 days, the treated beverages were free of microbial contamination (Coliforms, Escherichia coli, mold and yeast). The bacillus coagulans count was not less than 107 CFU/ml. Sensory results showed that the overall acceptance of treatment 1 was more than treatment 2 but there was no significant difference between the two groups. According to the results, our best treatment was 12% grape juice with 25% lemon sour skin and 107 CFU/ml Bacillus coagulans. Manuscript profile
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  9 - Positioning a Beverage to Introduce in Iran Airline Industry by Sensory Analysis
  alireza fayazi Abdollah Naami Reza Aghamusa
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  10 - تولید یک نوشیدنی تجاری بر پایه D. Sophia و ویژگی های فیزیکوشیمیایی آن
  فرنوش حسن پور محمد حجت الاسلامی محمد فاضل نجف آبادی
  10.18869/JHD.2017.121
  مقدمه و هدف: هدف اصلی این تحقیق پایدارسازی نوشیدنی خاکشیر   D. Sophiaو کاهش میزان ته نشینی آن ها می باشد. روش تحقیق: زانتان و هیدروکسی متیل سلولز در 3 غلظت (05/0، 1/0 و 2/0 گرم بر لیتر) و مخلوط گوار-زانتان و کربوکسی متیل سلولز (هر یک 1/0 گرم بر لیتر) و صمغ خشک More

  مقدمه و هدف: هدف اصلی این تحقیق پایدارسازی نوشیدنی خاکشیر   D. Sophiaو کاهش میزان ته نشینی آن ها می باشد. روش تحقیق: زانتان و هیدروکسی متیل سلولز در 3 غلظت (05/0، 1/0 و 2/0 گرم بر لیتر) و مخلوط گوار-زانتان و کربوکسی متیل سلولز (هر یک 1/0 گرم بر لیتر) و صمغ خشک استخراج شده خاکشیر (1، 2 و 4 گرم بر لیتر) به نوشیدنی اضافه شد و خواص فیزیکوشیمیایی، میکروبی و حسی تیمارها مورد بررسی قرار گرفت. نتایج و بحث: نتایج نشان داد که pH، اسیدیته، رنگ و کدورت با افزایش صمغ تغییر می کند درحالیکه سرعت ته نشینی کاهش می یابد که باعث پایداری بیشتر نوشیدنی شد. ارتباط بین سرعت ته نشینی و ویسکوزیته نیز مورد بررسی قرار گرفت که نشان داد فاکتورهای بیشتری از ویسکوزیته در سرعت ته نشینی موثر است. افزایش میزان جذب مایع زمینه ای نوشیدنی نشان داد که مواد محلول در نوشیدنی در طول زمان افزایش می یابد. آنالیز میکروبی نشانگر شیب افزایش در طول نگهداری بود. آزمون های حسی نیز نشان داد که صمغ های تجاری اثر معنی داری بر میزان پذیرش نوشیدنی خاکشیر D. Sophia ندارند درحالیکه صمغ خاکشیر اثر نامطلوبی بر پذیرش حسی نوشیدنی داشت. توصیه کاربردی/ صنعتی: براساس نتایج بدست آمده مشخص گردید که مخلوط صمغ زانتان-گوار و زانتان در سطح 05/0 گرم بر لیتر بهترین اثر را بر ثبات نوشیدنی خاکشیر داشت. Manuscript profile
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  11 - Drawing Mental Value Map of Iran Airlines Costumers on Consumption of In-flight Beverage with ZMET
  Alireza Fayazi Abdollah Naami Reza Aghamusa
  Providing appropriate services in the airline industry is a key factor in customer satisfaction. Also, serving food and beverages is one of the most important parts of in-flight services. Therefore, the purpose of this study is to draw the mental value map of Iran airli More

  Providing appropriate services in the airline industry is a key factor in customer satisfaction. Also, serving food and beverages is one of the most important parts of in-flight services. Therefore, the purpose of this study is to draw the mental value map of Iran airline customers on consumption in-flight beverage by ZMET projection method in order to achieve a model to examining consumer behavior. For this purpose, based on the saturation point logic, 15 participants involved in the issue were selected by judgment. Then interviews with semi-structured approach per interviewer accomplished, and contents base upon a customized model of the means-end chain was directional analyzed. Thus, the most repetitive key elements and structures were extracted. After that by means of Atlas ti software collective map of mental values of customers was drawn. Accordingly, 4 elements at the attributes level, 13 elements at the criteria level, 14 elements at the benefits level, and finally 3 elements at the end values level were identified, and their priority was determined for the target community. The results help to obtain the variables affecting the perception and mental decision-making process of customers and provide the basis for product satisfaction and repetition of the desired behavior. Manuscript profile