Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   MAY 2017 , Volume 14 , Number 63; Page(s) 73 To 81.
 
Paper:  PRODUCTION OF SYNBIOTIC JUICE: STUDY ON THE EFFECT PH, BRIX, FORMALIN INDEX AND RHEOLOGICAL
 
Author(s):  HOSSEINI M.Y.*, REZAZAD BARI M., ALIZADEH KHALEDABAD M.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, UNIVERSITY OF URMIA, URMIA, IRAN
 
Abstract: 

Today, nutritious drinks enriched by probiotics find many importance and this importance is due to these bacterial role in prevention more multitude of infectious diseases. Synbiotic products are products that have probiotic and prebiotic components. the aim of the research was study of industrial new juice production as synbiotic sour cherry juice and apple juice that inoculated with lactobacillus casei and lactobacillus acidophilus bacteria and inulin added as prebiotic. Physiochemical properties of produced juice under controlled conditions of preservation times 1, 7, 14, 21 and 28 day after production including pH, Brix, Formalin index and Rheological properties were measured. Experimental results revealed that inulin addition motivate starter metabolic activity and cause increasing acidity and reducing pH. Brix of samples that have longer preservation time, reduces from 12.25 reduce to 12.15, and samples that prepared first day, had increased brix. Formalin index don't reduce meaningfully by considering encapsulation. Apple juice have minimum viscosity but sourcherry juice have high viscosity that depend on it's formulation and fruit component type. Totally, these results colud be planned for introducing synbiotic juice as new product with society culturing for it's consumption time like dairy family by considering industrial and economical view. We determined maximum expiration time one month by refer to physicochemical analysis. Also, samples that contain encapsulated micro-organisms have best expiration time toward others, and this time reduces in acidic fruits that physicochemical analysis of juice changes significantly from 21 th day later.

 
Keyword(s): APPLE JUICE, ENCAPSULATION, LACTOBACILLUS ACIDOPHILUS, LACTOBACILLUS CASEI, SOURCHERRY JUICE