| Literature DB >> 23911460 |
Hassan Joudaki1, Mohammad Mousavi, Mohammad Safari, Seyed Hadi Razavi, Zahra Emam-Djomeh, Seyed Mohammad Taghi Gharibzahedi.
Abstract
Doogh is a traditional Iranian fermented drink. Response surface methodology-central composite design (RSM-CCD) was used to determine optimum formulation for the production of Doogh stabilized by high methoxyl pectin (HMP). The effects of HMP (0.28-0.42% wt) and salt (0.4-1.1% wt) concentrations on the stability, viscosity, volume-weighted (D₄₃) and surface-weighted (D₃₂) mean diameters and Span were investigated. Graphical response surface plots were applied to locate the optimum point. The optimum composition for stable Doogh production was found to contain (% wt) HMP 0.4 and salt 0.62. These optimum conditions yielded the stability of 96.34%, viscosity of 2.05 mPas, D₄₃ of 11.922 μm, D₃₂ of 0.966 μm and Span value of 2.140. There was no significant difference between the physical, rheological and sensory attributes of Dooghs produced under optimum conditions and commercial samples.Entities:
Keywords: Fermented dairy drink; NaCl content; Particle size; Pectin carbohydrate; Protein–polysaccharide interaction; Response surface methodology; Stability
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Year: 2013 PMID： 23911460 DOI： 10.1016/j.carbpol.2013.05.056
Source DB: PubMed Journal: Carbohydr Polym ISSN： 0144-8617 Impact factor: 9.381