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Title

INVESTIGATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF PASTEURIZED NUTS MILK DURING STORAGE PERIOD

Pages

 Start Page 203 | End Page 213

Abstract

 In this study, PASTEURIZED NUTS MILK as a new flavored and functional product by using pasteurized milk with 1.5% fat, sugar, vanilla powder, commercial STABILIZER GBavo and NUTS POWDER containing the four nuts pistachio, walnut, almond and Hazelnut with equal proportions of each of the nuts were studied. Pasteurization was done in batch method. NUTS POWDER at three levels (2, 3 and 5 percent) and STABILIZER in three levels (0.2, 0.3 and 0.4 percent) were used. The samples were kept up to 12 days at 4oC. Physicochemical and sensory characteristics of samples were evaluated on first, third, sixth, ninth and twelfth days. The trend of acidity despite the pH, on the ninth and twelfth days was increased. The amount of STABILIZER had significant (p<0.05) effect on decreasing the syneresis of PASTEURIZED NUTS MILK during storage. Increasing the nuts had a positive effect on mouth feeling, color and overall acceptability until the third day, and it showed negative trend from the sixth day until the end. According to the physicochemical and sensory characteristics, the samples could be preserved at 4oC for a minimum of 9 days and in the twelfth day all samples were spoiled. Samples containing 5% nuts and 0.4 % STABILIZER and 3% nuts and 0.4 % STABILIZER had the best sensory quality.

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