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.
  • Faramarz Khodaiyan 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.
چکیده مقاله:

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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منابع مشابه

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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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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عنوان ژورنال

دوره 1  شماره 1

صفحات  54- 64

تاریخ انتشار 2015-06-01

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