A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh

作者：Joudaki Hassan; Mousavi Mohammad^*; Safari Mohammad; Razavi Seyed Hadi; Emam Djomeh Zahra; Gharibzahedi Seyed Mohammad Taghi

来源：Carbohydrate Polymers, 2013, 97(2): 376-383.

DOI：10.1016/j.carbpol.2013.05.056

• Fermented dairy drink
• Pectin carbohydrate
• NaCl content
• Stability
• Particle size
• Protein-polysaccharide interaction
• Response surface methodology

Doogh is a traditional Iranian fermented drink. Response surface methodology-central composite design (RSM-CCD) was used to determine optimum formulation for the production of Doogh stabilized by high methoxyl pectin (HMP). The effects of HMP (0.28-0.42% wt) and salt (0.4-1.1% wt) concentrations on the stability, viscosity, volume-weighted (D-43) and surface-weighted (D-32) mean diameters and Span were investigated. Graphical response surface plots were applied to locate the optimum point. The optimum composition for stable Doogh production was found to contain (% wt) HMP 0.4 and salt 0.62. These optimum conditions yielded the stability of 96.34%, viscosity of 2.05 mPa s, D-43 of 11.922 mu m, D-32 of 0.966 mu m and Span value of 2.140. There was no significant difference between the physical, rheological and sensory attributes of Dooghs produced under optimum conditions and commercial samples.

• 出版日期2013-9-12