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Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246
Online ISSN 1827-160X
Mashkour M., Maghsoudlou Y., Ghorbani M., Hadi Solymani M.
Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources, Iran
Aim: In this study we tried to prepare and fortify cherry juice by hops extract because of its functional property. Considering that beverage sugar is effective in diabetes, it is therefore necessary to use other sweeteners rather than sugar to decrease sugar in the formulation by replacing it with stevia.
Methods: In order to optimise the formulation of the drink, response surface methodology was used considering physicochemical features such as antioxidant capacity, total sugar, brix, pH, color changes, opacity and sensory evaluation of the beverage. The effects of pasteurisation and storage conditions on the antioxidant activity and Vitamin C content of the product were investigated.
Results: Results showed that the cherry concentrate had a significant effect on sensory evaluation, color changes and antioxidant parameters of fortified drinking. By increasing the hops extract, antioxidant capacity increased. Increasing stevia up to the average quantities, the sensory evaluation score was increased significantly (P<0.05).
Conclusion: The best product, considering quality attributes, included 230-235 ppm hops, 45.38% cherry extract and 10 ppm stevia. The antioxidant activity and vitamin C content of the product were affected significantly by pasteurisation and storage conditions.