Production of a mixed fruit juice powder using mixture analysis and a fuzzy model

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Hadis Aryaee, Davood Zare, Peiman Ariaii, Saeed Mirdamadi, Shahram Naghizadeh Raeisi
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引用次数: 1

Abstract

The present work aimed to find a mixed fruit juice powder with high antioxidant activity and sensory score. A two-step fuzzy algorithm and fuzzy toolbox were applied to produce acceptable sensory data for the mixture analysis design. The mixture design was then analysed using two responses of sensory and antioxidant activity, and the optimised beverage consisted of red grape (20.4%), mulberry (75.6%), and strawberry (4.0%). As compared to single fruit juices, the selected mixture yielded high content of phenolic compounds with desirable antioxidant activity and sensory score. Spray- and freeze-drying were then compared for the fruit juice powder production from selected mixed juices formulated with 20% maltodextrin (DE = 20). A significant (p < 0.05) difference was observed between the powder yield (82.0% in comparison to 51.7%), free radical scavenging activity (85.6% in comparison to 75.4%), and total phenolic content (2958.8 in comparison to 2791.4 mg GAE/L) of the freeze- and spray-dryer, respectively. Furthermore, the spray-dried powder was much lighter than the freeze-dried powder, with a lower chroma index, redness, and higher hue angle. Overall, freeze-drying was less destructive than spray-drying in the powder production from the mixed juice.
利用混合分析和模糊模型对混合果汁粉进行生产
本工作旨在寻找一种具有高抗氧化活性和感官评分的混合果汁粉。采用两步模糊算法和模糊工具箱生成可接受的感官数据,用于混合分析设计。然后对混合设计进行了感官和抗氧化活性两方面的分析,优化后的饮料由红葡萄(20.4%)、桑葚(75.6%)和草莓(4.0%)组成。与单一果汁相比,所选择的混合物产生了高含量的酚类化合物,具有理想的抗氧化活性和感官评分。对选择的麦芽糖糊精(DE = 20)含量为20%的混合果汁进行喷雾干燥和冷冻干燥生产果汁粉的比较。(p <结果表明,冷冻干燥和喷雾干燥分别在粉末率(82.0%比51.7%)、自由基清除能力(85.6%比75.4%)和总酚含量(2958.8比2791.4 mg GAE/L)方面存在0.05的差异。喷雾干粉比冷冻干粉轻得多,色度指数、发红度和色相角都较低。总的来说,冷冻干燥比喷雾干燥对混合果汁制粉的破坏要小。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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