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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2016 , Volume 26 , Number 1; Page(s) 123 To 137.
 
Paper: 

INVESTIGATING PRODUCTION OF FUNCTIONAL CHOCOLATE MILK USING SWEETNERS REBAUDIOSIDE A, INULIN, OLIGOFRUCTOSE AND ISOMALT

 
 
Author(s):  JAFARI M., FADAEI NOGHANI V.*, DANESHI M.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, SHAHR-E- QODS BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

The aim of this research was to produce functional cacao milk by the use of sugar substitutes that its sensory characteristics are similar to cacao milk containing sugar. Rebaudioside A, inulin, oligofructose and isomalt have been used as sugar substitutes in functional cacao milk. After producing 36 functional cacao milk samples with different formulations, treatment T1 (containing 65% rebaudioside A, 5%inulin, 10% oligofructose, 20%isomalt) and treatment T2 (containing 65% rebaudioside A, 10%inulin, 10%oligofructose, 15% isomalt were chosen. The other treatments were not accepted due to the bitter after-taste. The results of physicochemicall tests indicated that viscosity and pH of T1 and T2 samples were higher in comparison with control sample. The viscosity of treatments increased significantly during storage time (p<0.05). The results of pH tests revealed that pH decreased during storage time (p<0.05). There was no significant difference between acidity of samples in 1st and 3rd days (p>0.05). Meanwhiles, acidity of treatments increased significantly during storage time (p<0.05). The results of overall acceptability assessment showed that there was no significant difference between T1 and control treatments, while there was a significant difference between T2 and control samples (p<0.05). Also, treatment T1 gained more score in comparison with treatment T2; so, it can be concluded that treatment T1 was very similar to control treatment and it could be used in producing functional cacao milk.

 
Keyword(s): CACAO MILK, INULIN, ISOMALT, OLIGOFRUCTOSE, REBAUDIOSIDE A
 
 
References: 
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Click to Cite.
APA: Copy

JAFARI, M., & FADAEI NOGHANI, V., & DANESHI, M. (2016). INVESTIGATING PRODUCTION OF FUNCTIONAL CHOCOLATE MILK USING SWEETNERS REBAUDIOSIDE A, INULIN, OLIGOFRUCTOSE AND ISOMALT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 123-137. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509002



Vancouver: Copy

JAFARI M., FADAEI NOGHANI V., DANESHI M.. INVESTIGATING PRODUCTION OF FUNCTIONAL CHOCOLATE MILK USING SWEETNERS REBAUDIOSIDE A, INULIN, OLIGOFRUCTOSE AND ISOMALT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2016 [cited 2021May11];26(1):123-137. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509002



IEEE: Copy

JAFARI, M., FADAEI NOGHANI, V., DANESHI, M., 2016. INVESTIGATING PRODUCTION OF FUNCTIONAL CHOCOLATE MILK USING SWEETNERS REBAUDIOSIDE A, INULIN, OLIGOFRUCTOSE AND ISOMALT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 26(1), pp.123-137. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509002.



 
 
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