科研之友
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摘要
The objective of this study was to achieve a grape juice by evaporation and aerating with Chubak root extract. The Chubak extract was added to grape juice as a new source of hydrocolloid. Egg white was also added as an aerating agent. Addition of the Chubak extract and egg white resulted in significant variations in some of the parameters in samples containing both additives, through the extended duration of the process; evaluations for pH, a* index, and flow index behavior showed a decrease, while those of Brix value, L* index, and consistency coefficient showed an increase. The results suggest that the addition of the extraction Chubak extract and application of the evaporation process, together with mixing for 60min at 80 degrees C improved color, viscosity and other physiochemical properties of grape juice samples. These tests demonstrate that Chubak extract served as a natural emulsifier and an aerating agent with valuable pharmaceutical properties and a unique taste. Practical applicationsIt can be claimed that the use of mixture of grape juice and Chubak extract as an alternative to sugar in food formulations can prevent emergence of unfavorable qualitative changes in the final product caused by sugar removal and add to its nutritional value, making it a potentially great functional product. The Chubak plant extract and egg white were well able to aerate grape juice. Addition of 3% Chubak extract and egg white to grape juice and then application of evaporation and stirring at 80 degrees C at 270rpm for 60min resulted in brightening color of the grape juice color and incorporation of plenty of air that served to decrease density and increase porosity and viscosity.
- 出版日期2017-10
