Production of functional beverage of grape juice and lemon skin distilment contained Bacillus coagulans
Nowadays consumers' interest in processed foods such as probiotic beverages is increasing. Therefore, the purpose of this study was to produce a beverage made from sour grape juice and sour lemon peel containing Bacillus coagulans. In this experimental study, grape juice and sour lemon peel wer...
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| Format: | Article |
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Islamic Azad University, Tabriz Branch
2020-01-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_671218_481ce3b2728a9c4ab6e9fe6397c58567.pdf |
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| author | Z.S. Jaddi A. Ahmadi-Dastgerdi R. Sharafati-Chaloshtori |
| author_facet | Z.S. Jaddi A. Ahmadi-Dastgerdi R. Sharafati-Chaloshtori |
| author_sort | Z.S. Jaddi |
| collection | DOAJ |
| description | Nowadays consumers' interest in processed foods such as probiotic beverages is increasing. Therefore, the purpose of this study was to produce a beverage made from sour grape juice and sour lemon peel containing Bacillus coagulans. In this experimental study, grape juice and sour lemon peel were prepared. Treatments containing 12 (treatment 1) and 9 (treatment 2) percent grape juice plus 25% lemon peel sweat and 107 CFU/ml of Bacillus coagulans were prepared. The results showed that the acidity decreased during storage and the pH decreased. Brix and alcohol also had a steady trend. Phenolic compounds and antioxidant properties were higher in samples containing 12% grape juice than in samples containing 9% juice (p < 0.05). During the storage period, the amount of phenolic compounds decreased. The antioxidant property also decreased with time, with the effect of treatment 1 from 153.4 to 97.72 mmol Fe+2/g and in treatment 2 from 123.35 to 80.52 mmol Fe+ 2/g. The results showed that after 90 days, the treated beverages were free of microbial contamination (Coliforms, Escherichia coli, mold and yeast). The bacillus coagulans count was not less than 107 CFU/ml. Sensory results showed that the overall acceptance of treatment 1 was more than treatment 2 but there was no significant difference between the two groups. According to the results, our best treatment was 12% grape juice with 25% lemon sour skin and 107 CFU/ml Bacillus coagulans. |
| first_indexed | 2024-12-17T04:56:52Z |
| format | Article |
| id | doaj.art-0a801ca51bc148d79f083da6a94cdc85 |
| institution | Directory Open Access Journal |
| issn | 2228-7647 2476-6968 |
| language | fas |
| last_indexed | 2024-12-17T04:56:52Z |
| publishDate | 2020-01-01 |
| publisher | Islamic Azad University, Tabriz Branch |
| record_format | Article |
| series | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| spelling | doaj.art-0a801ca51bc148d79f083da6a94cdc852022-12-21T22:02:41ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682020-01-0194 (36) زمستان334710.30495/jfh.2020.671218671218Production of functional beverage of grape juice and lemon skin distilment contained Bacillus coagulansZ.S. Jaddi0A. Ahmadi-Dastgerdi1R. Sharafati-Chaloshtori2Graduated of Master, Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Ardestan, IranAssistant professor, Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Ardestan, IranAssistant professor, Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, IranNowadays consumers' interest in processed foods such as probiotic beverages is increasing. Therefore, the purpose of this study was to produce a beverage made from sour grape juice and sour lemon peel containing Bacillus coagulans. In this experimental study, grape juice and sour lemon peel were prepared. Treatments containing 12 (treatment 1) and 9 (treatment 2) percent grape juice plus 25% lemon peel sweat and 107 CFU/ml of Bacillus coagulans were prepared. The results showed that the acidity decreased during storage and the pH decreased. Brix and alcohol also had a steady trend. Phenolic compounds and antioxidant properties were higher in samples containing 12% grape juice than in samples containing 9% juice (p < 0.05). During the storage period, the amount of phenolic compounds decreased. The antioxidant property also decreased with time, with the effect of treatment 1 from 153.4 to 97.72 mmol Fe+2/g and in treatment 2 from 123.35 to 80.52 mmol Fe+ 2/g. The results showed that after 90 days, the treated beverages were free of microbial contamination (Coliforms, Escherichia coli, mold and yeast). The bacillus coagulans count was not less than 107 CFU/ml. Sensory results showed that the overall acceptance of treatment 1 was more than treatment 2 but there was no significant difference between the two groups. According to the results, our best treatment was 12% grape juice with 25% lemon sour skin and 107 CFU/ml Bacillus coagulans.http://jfh.iaut.ac.ir/article_671218_481ce3b2728a9c4ab6e9fe6397c58567.pdffunctional beveragegrape juicelemon skinbacillus coagulans |
| spellingShingle | Z.S. Jaddi A. Ahmadi-Dastgerdi R. Sharafati-Chaloshtori Production of functional beverage of grape juice and lemon skin distilment contained Bacillus coagulans Bihdāsht-i Mavādd-i Ghaz̠āyī functional beverage grape juice lemon skin bacillus coagulans |
| title | Production of functional beverage of grape juice and lemon skin distilment contained Bacillus coagulans |
| title_full | Production of functional beverage of grape juice and lemon skin distilment contained Bacillus coagulans |
| title_fullStr | Production of functional beverage of grape juice and lemon skin distilment contained Bacillus coagulans |
| title_full_unstemmed | Production of functional beverage of grape juice and lemon skin distilment contained Bacillus coagulans |
| title_short | Production of functional beverage of grape juice and lemon skin distilment contained Bacillus coagulans |
| title_sort | production of functional beverage of grape juice and lemon skin distilment contained bacillus coagulans |
| topic | functional beverage grape juice lemon skin bacillus coagulans |
| url | http://jfh.iaut.ac.ir/article_671218_481ce3b2728a9c4ab6e9fe6397c58567.pdf |
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