Effect of fructooligosaccharide fortification on quality characteristic of some fruit juice beverages (apple &orange juice)
Journal Title: International Journal of Farming and Allied Sciences - Year 2014, Vol 3, Issue 2
Abstract
Today, using of Prebiotic and probiotic products is growing in many advanced countries because of their special functional properties. Fortification of selected fruit juice beverages (Apple and Orange juice) with fructooligosaccharides (FOSs), have been discussed. Smaple1 contain only sucrose, sample 2, 3 and 4 contain 2/3, 1.2 and 1/3 sucrose and 1/3, 1/2 and 2/3 FOS respectively. Sample 5 contained only FOS. The FOS and sugar content of fruit juice beverages are 0, 72.33, 108.5, 144.66 and 217 g/1000mL, 70, 46.6, 35, 23.33 and 0 g/1000mL respectively. Fruit juice beverages were evaluated for physicochemical, microbial and sensory attributes during 2 months of storage at refrigeration temperature (4˚C). The pH, TSS, titratable acidity and color did not change significantly (P≥ 0.05) during storage. Overall quality of the fruit juice beverages fortified with FOS for 2 months of storage at (4˚C) temperature were acceptable as indicated by sensory, physicochemical and microbial analysis.
Authors and Affiliations
Reihaneh Ahmadzadeh Ghavidel, Mehdi Karimi, Mehdi Davoodi, Reza Jahanbani, Ahmad Fahim Adib Asl
Keywords
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