[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 7, Issue 3 (Autumn 2012 2012) ::
2012, 7(3): 31-42 Back to browse issues page
The effect of two types of Iranian gum tragacanth on some rheological, physical and sensory properties of date milk beverage
M Keshtkaran , MA Mohammadifar * , Gh.M Asadi
Abstract:   (8310 Views)
Background and Objective: Date syrup, as a native and nutritious additive, is one of the best choices for milk flavoring. In this study, some of the rheological, physical and sensory properties of date milk made from three different concentrations of two types of Iranian gum tragacanth, as a substitute for imported gums, were determined. Materials and Methods: Rheological properties of samples of date milk containing three different concentrations (0.1%, 0.2%, 0.3% w/w) of two types of gum tragacanth (Astragalus.gossypinus and Astragalus.rahensis) were measured using a rheometer at 3○C, and at three different time periods (one, two and three days) after production. Particle size distribution was determined by laser diffractometry, and colorimetric assays were done by using reflection spectrometer. Sensory analysis was performed by 25 semi trained panelists, using a 5-point hedonic scale. Results: Findings showed that flow behavior parameters, particle size and color parameters (L*, a*,b*) were significantly affected by concentration of the gum tragacanth and the impact severity was influenced by the type of gum. Based on sensory evaluation, samples containing 0.3% A.gossypinus and 0.2% A.rahensis showed higher desirability than others. Conclusion: Using an appropriate type and concentration of gum in date milk formulation can improve the milk texture and mouthfeel by affecting the particle size and flow behavior. Keywords: Date milk, Date syrup, Gum tragacanth, Rheology, Sensory evaluation
Keywords: Date milk, Date syrup, Gum tragacanth, Rheology, Sensory evaluation
Full-Text [PDF 439 kb]   (3144 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2012/10/8
Add your comments about this article
Your username or Email:

Write the security code in the box >


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Keshtkaran M, Mohammadifar M, Asadi G. The effect of two types of Iranian gum tragacanth on some rheological, physical and sensory properties of date milk beverage. Iranian Journal of Nutrition Sciences & Food Technology. 2012; 7 (3) :31-42
URL: http://nsft.sbmu.ac.ir/article-1-855-en.html


Volume 7, Issue 3 (Autumn 2012 2012) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.11 seconds with 31 queries by YEKTAWEB 3708