date juice decolourised by ultra-filtration and its use with stevioside sweetener in beverage formulation

نویسندگان

behnoud eslami

department of food science and engineering, faculty of agricultural engineering and technology, university of tehran, karaj, iran. mohsen labbafi

department of food science and engineering, faculty of agricultural engineering and technology, university of tehran, karaj, iran. faramarz khodaiyan

department of food science and engineering, faculty of agricultural engineering and technology, university of tehran, karaj, iran.

چکیده

date juice was treated by cross- flow ultra-filtration with molecular weight cut-off (mwco) of 5 kda. optimized levels of feed brix, tmp and operation time were determined as 47.13, 82.11 psi and 30 min, respectively. under such conditions, 80.94% decolourisation and 97.78 % turbidity reduction were obtained while loss of glucose and fructose were estimated to be only 3.49% and 9.62%, respectively. regarding sweetness, the results of beverage sensory indicated that samples prepared by 100% decolorized date juice, 50% sugar, + 50% stevioside, 50% decolorized date juice and + 50% stevioside did not show significant differences compared with the sample prepared by 100 % sugar. from the view point of the bitter aftertaste, samples prepared by 100 % sugar and 100 % stevioside had the highest and lowest desirability, respectively, while there was no significant difference between colour and clarity of the samples.

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Date juice decolourised by ultra-filtration and its use with stevioside sweetener in beverage formulation

Date juice was treated by cross- flow ultra-filtration with molecular weight cut-off (MWCO) of 5 kDa. Optimized levels of feed brix, TMP and operation time were determined as 47.13, 82.11 psi and 30 min, respectively. Under such conditions, 80.94% decolourisation and 97.78 % turbidity reduction were obtained while loss of glucose and fructose were estimated to be only 3.49% and 9.62%, respectiv...

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Date Juice decolourised by ultra-filtration and its use with stevioside sweetener in beverage formulation

Date juice was treated by cross- flow ultra-filtration with molecular weight cut-off (MWCO) of 5 kDa. Optimized levels of feed brix, TMP and operation time were determined as 47.13, 82.11 psi and 30 min, respectively. Under such conditions, 80.94% decolourisation and 97.78 % turbidity reduction were obtained while loss of glucose and fructose were estimated to be only 3.49% and 9.62%, respectiv...

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Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation

Date juice was treated by cross- flow ultra-filtration with molecular weight cut-off (MWCO) of 5 kDa. Optimized levels of feed brix, TMP and operation time were determined as 47.13, 82.11 psi and 30 min, respectively. Under such conditions, 80.94% decolourisation and 97.78% turbidity reduction were obtained while loss of glucose and fructose were estimated to be only 3.49% and 9.62%, respective...

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عنوان ژورنال:
journal of food and bioprocess engineering

جلد ۱، شماره ۱، صفحات ۵۴-۶۴

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