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:: Volume 12, Number 2 (Summer 2017) ::
2017, 12(2): 65-74 Back to browse issues page
The effect of adding different values of pumpkin in orange juice
Z Hamidi, H Hosseini Ghaboos *, A Fadavi
Assistant Professor استادیار گروه علوم و مهندسی صنایع غذایی، واحد آزادشهر، دانشگاه آزاداسلامی، آزادشهر، ایران
Abstract:   (540 Views)

Background and Objectives: Today, production and supply of functional drinks is faced with ongoing growth. Among the drinks, orange juice due to its nutritional and organoleptic characteristics and reasonable price is welcomed and more popular. The goal of this study is to investigate orange juice properties containing pumpkin powder.

Materials and Methods: In this study, pumpkin powder in four levels of 0, 5, 10 and 15 percent is added in the formulation of orange juice. Sample characteristics include  acidity, viscosity, density, β-carotene, ash, color and sensory properties which were evaluated.

Results: Results showed that addition of pumpkin powder to orange juice increases its value to 15%, increased the viscosity, density, β-carotene, and ash of orange juice and reduce the amount of acidity. Addition of pumpkin powder to orange juice because of the large amount of pectin, increased the viscosity of orange juice from 45cp in control sample to 42000 cp in the sample containing 15 % pumpkin powder. Minimum and maximum amount of β-carotene was in the control sample (0.465 mg/g) and samples containing 15% pumpkin powder (1.312 mg/g), respectively. Addition of pumpkin due to the high content of β-carotene increased the yellowish and redness parameter of orange juice.

Conclusion: Based on the sensory evaluation results, orange juice with 5% pumpkin powder had highest rating in terms of color, odor, flavor, texture and overall acceptability.

Keywords: Color, β-carotene, Orange juice, Pumpkin powder, Viscosity
Full-Text [PDF 516 kb]   (209 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2016/12/29 | Accepted: 2017/04/10 | Published: 2017/06/20
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Hamidi Z, Hosseini Ghaboos H, Fadavi A. The effect of adding different values of pumpkin in orange juice. Iranian Journal of Nutrition Sciences & Food Technology. 2017; 12 (2) :65-74
URL: http://nsft.sbmu.ac.ir/article-1-2362-en.html
Volume 12, Number 2 (Summer 2017) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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