Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties
Summary Functional beverage with suspended gel beads made with Jujube extract (as phenolic compounds source), whey protein isolated and chickpea protein concentrated was investigated in this study. There were three types of beads including sodium alginate/insoluble fraction of Persian gum (IFPG), so...
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| Veröffentlicht in: | International journal of food science & technology 2022-01, Vol.57 (1), p.499-505 |
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| container_title | International journal of food science & technology |
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| creator | Farahani, Zahra Khoshdouni Mousavi, Seyed Mohamad ali Ebrahimzadeh Seyedain Ardebili, Seyed Mahdi Bakhoda, Hossein |
| description | Summary
Functional beverage with suspended gel beads made with Jujube extract (as phenolic compounds source), whey protein isolated and chickpea protein concentrated was investigated in this study. There were three types of beads including sodium alginate/insoluble fraction of Persian gum (IFPG), sodium alginate/IFPG/whey protein isolated and sodium alginate/IFPG/pea protein concentrated. The evaluation included pH, acidity, Brix, turbidity, viscosity and sensory properties. The acidity and pH of beverages had a reverse relation as the increase in pH can be due to partial release of the extract. The outcomes showed that the highest viscosity was related to beverages containing chickpea and alginate/IFPG beads. There was a vice versa relation between the spindle round and viscosity. Moreover, the most turbidity was shown in alginate/IFPG/PPC beads' beverage on 14th day (232 NTU). Finally, the resulting beverages also showed good sensory properties.
Functional beverage containing hydrocolloid and protein beads. |
| doi_str_mv | 10.1111/ijfs.15423 |
| format | Article |
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Functional beverage with suspended gel beads made with Jujube extract (as phenolic compounds source), whey protein isolated and chickpea protein concentrated was investigated in this study. There were three types of beads including sodium alginate/insoluble fraction of Persian gum (IFPG), sodium alginate/IFPG/whey protein isolated and sodium alginate/IFPG/pea protein concentrated. The evaluation included pH, acidity, Brix, turbidity, viscosity and sensory properties. The acidity and pH of beverages had a reverse relation as the increase in pH can be due to partial release of the extract. The outcomes showed that the highest viscosity was related to beverages containing chickpea and alginate/IFPG beads. There was a vice versa relation between the spindle round and viscosity. Moreover, the most turbidity was shown in alginate/IFPG/PPC beads' beverage on 14th day (232 NTU). Finally, the resulting beverages also showed good sensory properties.
Functional beverage containing hydrocolloid and protein beads.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15423</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Acidity ; Alginate/IFPG ; Alginic acid ; Beads ; Beverages ; Chickpeas ; gel beads ; Jujube extract ; novel functional beverage ; pea protein concentrated ; pH effects ; Phenolic compounds ; Phenols ; Proteins ; Rheometry ; Sensory properties ; Sodium ; Sodium alginate ; Turbidity ; Viscosity ; Whey ; Whey protein ; whey protein isolated</subject><ispartof>International journal of food science & technology, 2022-01, Vol.57 (1), p.499-505</ispartof><rights>Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3013-98601c4ce4a8cfa67a05b5d9bb85f57b2dabcab55ce9472d7f54ef3b1ee420f63</citedby><cites>FETCH-LOGICAL-c3013-98601c4ce4a8cfa67a05b5d9bb85f57b2dabcab55ce9472d7f54ef3b1ee420f63</cites><orcidid>0000-0003-4254-0665 ; 0000-0001-5194-0260</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15423$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15423$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Farahani, Zahra Khoshdouni</creatorcontrib><creatorcontrib>Mousavi, Seyed Mohamad ali Ebrahimzadeh</creatorcontrib><creatorcontrib>Seyedain Ardebili, Seyed Mahdi</creatorcontrib><creatorcontrib>Bakhoda, Hossein</creatorcontrib><title>Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties</title><title>International journal of food science & technology</title><description>Summary
Functional beverage with suspended gel beads made with Jujube extract (as phenolic compounds source), whey protein isolated and chickpea protein concentrated was investigated in this study. There were three types of beads including sodium alginate/insoluble fraction of Persian gum (IFPG), sodium alginate/IFPG/whey protein isolated and sodium alginate/IFPG/pea protein concentrated. The evaluation included pH, acidity, Brix, turbidity, viscosity and sensory properties. The acidity and pH of beverages had a reverse relation as the increase in pH can be due to partial release of the extract. The outcomes showed that the highest viscosity was related to beverages containing chickpea and alginate/IFPG beads. There was a vice versa relation between the spindle round and viscosity. Moreover, the most turbidity was shown in alginate/IFPG/PPC beads' beverage on 14th day (232 NTU). Finally, the resulting beverages also showed good sensory properties.
Functional beverage containing hydrocolloid and protein beads.</description><subject>Acidity</subject><subject>Alginate/IFPG</subject><subject>Alginic acid</subject><subject>Beads</subject><subject>Beverages</subject><subject>Chickpeas</subject><subject>gel beads</subject><subject>Jujube extract</subject><subject>novel functional beverage</subject><subject>pea protein concentrated</subject><subject>pH effects</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Proteins</subject><subject>Rheometry</subject><subject>Sensory properties</subject><subject>Sodium</subject><subject>Sodium alginate</subject><subject>Turbidity</subject><subject>Viscosity</subject><subject>Whey</subject><subject>Whey protein</subject><subject>whey protein isolated</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kcFq4zAQhkVpoWm6lz6BYG-lTiTZsuO9LWHTTSlsoF16NCN5lMg4VirZm80b9TFXSfbcucwwfPP_MD8hd5xNeKypbUyYcJmJ9IKMeJrLROSCX5IRKyVLjvtrchNCwxgTaZGNyMdi6HRvXQctVfgHPayRKghYU9dRaNe2gx6ntguuHVSL1Hg48dQZukIfLHR0PWwf6NtqSaGr6Wo1j0pQB9o6qKPO3vYb2gzNoJDi3_54_43uNodgtdMb3FoN7QP1G3Rb7P3hJBIwGsZ5590OfW8x3JIrA23AL__7mPxe_Hid_0yefz0u59-fE50yniblLGdcZxozmGkDeQFMKlmXSs2kkYUSNSgNSkqNZVaIujAyQ5MqjpgJZvJ0TL6edaP1-4Chrxo3-PieUImcz4RIS1ZG6v5Mae9C8Giqnbdb8IeKs-qYRHVMojolEWF-hve2xcMnZLV8Wrycb_4B71WPfA</recordid><startdate>202201</startdate><enddate>202201</enddate><creator>Farahani, Zahra Khoshdouni</creator><creator>Mousavi, Seyed Mohamad ali Ebrahimzadeh</creator><creator>Seyedain Ardebili, Seyed Mahdi</creator><creator>Bakhoda, Hossein</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-4254-0665</orcidid><orcidid>https://orcid.org/0000-0001-5194-0260</orcidid></search><sort><creationdate>202201</creationdate><title>Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties</title><author>Farahani, Zahra Khoshdouni ; Mousavi, Seyed Mohamad ali Ebrahimzadeh ; Seyedain Ardebili, Seyed Mahdi ; Bakhoda, Hossein</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3013-98601c4ce4a8cfa67a05b5d9bb85f57b2dabcab55ce9472d7f54ef3b1ee420f63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Acidity</topic><topic>Alginate/IFPG</topic><topic>Alginic acid</topic><topic>Beads</topic><topic>Beverages</topic><topic>Chickpeas</topic><topic>gel beads</topic><topic>Jujube extract</topic><topic>novel functional beverage</topic><topic>pea protein concentrated</topic><topic>pH effects</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Proteins</topic><topic>Rheometry</topic><topic>Sensory properties</topic><topic>Sodium</topic><topic>Sodium alginate</topic><topic>Turbidity</topic><topic>Viscosity</topic><topic>Whey</topic><topic>Whey protein</topic><topic>whey protein isolated</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Farahani, Zahra Khoshdouni</creatorcontrib><creatorcontrib>Mousavi, Seyed Mohamad ali Ebrahimzadeh</creatorcontrib><creatorcontrib>Seyedain Ardebili, Seyed Mahdi</creatorcontrib><creatorcontrib>Bakhoda, Hossein</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Farahani, Zahra Khoshdouni</au><au>Mousavi, Seyed Mohamad ali Ebrahimzadeh</au><au>Seyedain Ardebili, Seyed Mahdi</au><au>Bakhoda, Hossein</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-01</date><risdate>2022</risdate><volume>57</volume><issue>1</issue><spage>499</spage><epage>505</epage><pages>499-505</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Functional beverage with suspended gel beads made with Jujube extract (as phenolic compounds source), whey protein isolated and chickpea protein concentrated was investigated in this study. There were three types of beads including sodium alginate/insoluble fraction of Persian gum (IFPG), sodium alginate/IFPG/whey protein isolated and sodium alginate/IFPG/pea protein concentrated. The evaluation included pH, acidity, Brix, turbidity, viscosity and sensory properties. The acidity and pH of beverages had a reverse relation as the increase in pH can be due to partial release of the extract. The outcomes showed that the highest viscosity was related to beverages containing chickpea and alginate/IFPG beads. There was a vice versa relation between the spindle round and viscosity. Moreover, the most turbidity was shown in alginate/IFPG/PPC beads' beverage on 14th day (232 NTU). Finally, the resulting beverages also showed good sensory properties.
Functional beverage containing hydrocolloid and protein beads.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15423</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0003-4254-0665</orcidid><orcidid>https://orcid.org/0000-0001-5194-0260</orcidid></addata></record> |
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| ispartof | International journal of food science & technology, 2022-01, Vol.57 (1), p.499-505 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Acidity Alginate/IFPG Alginic acid Beads Beverages Chickpeas gel beads Jujube extract novel functional beverage pea protein concentrated pH effects Phenolic compounds Phenols Proteins Rheometry Sensory properties Sodium Sodium alginate Turbidity Viscosity Whey Whey protein whey protein isolated |
| title | Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties |
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