{"title":"Production of a mixed fruit juice powder using mixture analysis and a fuzzy model","authors":"Hadis Aryaee, Davood Zare, Peiman Ariaii, Saeed Mirdamadi, Shahram Naghizadeh Raeisi","doi":"10.47836/ifrj.30.4.21","DOIUrl":null,"url":null,"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.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47836/ifrj.30.4.21","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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