Optimization pistachio milk formulation using response surface methodology and evaluation of its viscosity, physicochemical and sensory properties
Author(s):
Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
In this research optimization of pistachio milk-as flavored dairy dessert- formulation was studied and then its textural and sensorial properties were evaluated. For this purpose, pistachio milk samples were produced from whole pistachio grain and fresh cow milk accompanied with gelatin, tragacanth and sugar and then they were evaluated according to marketing characteristics (appearance, texture, odor ans taste). In this research, response surface methodology was used to determine the appropriate ratio of the ingridients (milk, pistachio, gelatin, tragacanth and sugar) of the formulations. The optimum ratios were obtained by RSM method and then based on sensorial analysis; six different desserts with either gelatin or tragacanth were produced. The results showed that the use of tragacanth gum significantly increased viscosity, and water holding capacity of desserts. So that after two days of refrigerated storage water holding capacity of desserts were reached to 100 percent and didnnt show any syneresis. Pistachio milk samples produced with gelatin showed lower viscosity and water holding capacity compared with dessert made with tragacanth. The results of atomic force microscopy pistachio milk showed that samples containing tragacanth gum had more organized network and more coherent than control samples and the samples prepared with gelatin.
Keywords:
Language:
Persian
Published:
Food Science and Technology, Volume:15 Issue: 2, 2018
Pages:
161 to 172
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