Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations
The aim of this study was to investigate the effect of black plum peel puree (40-60%) and pectin (0%, 0.25%, and 0.5%) concentrations on the chemical compositions, sensory attributes, rheological properties, antioxidant activity, and total phenolic compounds of black plum peel sharbat. Increasing th...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1754235 |
| _version_ | 1819054261694103552 |
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| author | Toktam Mohammadi-Moghaddam Ali Firoozzare Zahra Parak Mohaddese MohammadNia |
| author_facet | Toktam Mohammadi-Moghaddam Ali Firoozzare Zahra Parak Mohaddese MohammadNia |
| author_sort | Toktam Mohammadi-Moghaddam |
| collection | DOAJ |
| description | The aim of this study was to investigate the effect of black plum peel puree (40-60%) and pectin (0%, 0.25%, and 0.5%) concentrations on the chemical compositions, sensory attributes, rheological properties, antioxidant activity, and total phenolic compounds of black plum peel sharbat. Increasing the pectin concentration decreased the acidity. The results of sensory properties showed that increasing the pectin concentration reduced color, consistency, water-solubility, and sweetness. The increase of black plum puree led to a rise in aroma score and decreased water-solubility. The sample with 50% black plum peel puree without pectin had the highest acceptability. Black plum peel sharbat behaved as a pseudo-plastic fluid. The power-law model was found to be the most appropriate to fit the flow curves of black plum peel sharbat. Increasing the pectin level increased the consistency coefficient. Flow behavior index, consistency coefficient, and apparent viscosity of black plum peel sharbat were in the range of 0.41–0.72, 1.16–41.78 (Pa.sn) and 11.09–72.78 (Pa.s), respectively. Antioxidant activity and phenolic compounds of black plum peel sharbat increased with increasing the puree concentration. PLS analysis showed that the results of sensory and rheological properties were in agreement with each other. |
| first_indexed | 2024-12-21T12:48:49Z |
| format | Article |
| id | doaj.art-8ec4151278284b858063b614d3ca504d |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-21T12:48:49Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-8ec4151278284b858063b614d3ca504d2022-12-21T19:03:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-0123166567610.1080/10942912.2020.17542351754235Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrationsToktam Mohammadi-Moghaddam0Ali Firoozzare1Zahra Parak2Mohaddese MohammadNia3Neyshabur University of Medical SciencesCollege of Agriculture, Ferdowsi University of MashhadProfessional and Technical College GirlsNeyshabur University of Medical SciencesThe aim of this study was to investigate the effect of black plum peel puree (40-60%) and pectin (0%, 0.25%, and 0.5%) concentrations on the chemical compositions, sensory attributes, rheological properties, antioxidant activity, and total phenolic compounds of black plum peel sharbat. Increasing the pectin concentration decreased the acidity. The results of sensory properties showed that increasing the pectin concentration reduced color, consistency, water-solubility, and sweetness. The increase of black plum puree led to a rise in aroma score and decreased water-solubility. The sample with 50% black plum peel puree without pectin had the highest acceptability. Black plum peel sharbat behaved as a pseudo-plastic fluid. The power-law model was found to be the most appropriate to fit the flow curves of black plum peel sharbat. Increasing the pectin level increased the consistency coefficient. Flow behavior index, consistency coefficient, and apparent viscosity of black plum peel sharbat were in the range of 0.41–0.72, 1.16–41.78 (Pa.sn) and 11.09–72.78 (Pa.s), respectively. Antioxidant activity and phenolic compounds of black plum peel sharbat increased with increasing the puree concentration. PLS analysis showed that the results of sensory and rheological properties were in agreement with each other.http://dx.doi.org/10.1080/10942912.2020.1754235black plum peelsharbatrheologyantioxidant activity |
| spellingShingle | Toktam Mohammadi-Moghaddam Ali Firoozzare Zahra Parak Mohaddese MohammadNia Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations International Journal of Food Properties black plum peel sharbat rheology antioxidant activity |
| title | Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations |
| title_full | Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations |
| title_fullStr | Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations |
| title_full_unstemmed | Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations |
| title_short | Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations |
| title_sort | physicochemical properties sensory attributes and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations |
| topic | black plum peel sharbat rheology antioxidant activity |
| url | http://dx.doi.org/10.1080/10942912.2020.1754235 |
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