Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage
- Author
- Sajjad Khatibi Aghda, Ali Nasirpour and Maryam Nikbakht Nasrabadi
- Organization
- Abstract
- The effect of acidification rate (during 0, 30, and 60 minutes), acidification temperature (25, 50, and 75 degrees C), final pH (3.4, 3.6, and 3.8), and pectin content (0.2, 0.4, and 0.6%) on the stabilization of whey-based pomegranate beverage was studied. Serum separation, particle size distribution, viscosity, zeta potential, pH, and acidity of beverage samples were observed during storage. Results revealed that acidification rate, acidification temperature, and pectin content had a significant effect; however, final pH (of the studied range) had no significant effect on the phase separation. The amount of phase separation decreased and the stability increased with increasing acidification rate, acidification temperature, and stabilizer content. In addition, the results of particle size, zeta potential, and viscosity confirmed the results of phase separation and also the most stable beverage had a pH near 3.8.
- Keywords
- Acidification, beverage, pomegranate, stabilization, whey protein concentrate, PROTEIN CONCENTRATE, EMULSIONS, PECTIN, ISOLATE, GUM, AGGREGATION, GELATION
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8578941
- MLA
- Khatibi Aghda, Sajjad, et al. “Effect of Acidification Rate, Acidification Temperature, Final PH, and Stabilizer Content on Colloidal Stability of Whey-Based Pomegranate Beverage.” JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, vol. 38, no. 1, 2016, pp. 58–64, doi:10.1080/01932691.2016.1141360.
- APA
- Khatibi Aghda, S., Nasirpour, A., & Nikbakht Nasrabadi, M. (2016). Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 38(1), 58–64. https://doi.org/10.1080/01932691.2016.1141360
- Chicago author-date
- Khatibi Aghda, Sajjad, Ali Nasirpour, and Maryam Nikbakht Nasrabadi. 2016. “Effect of Acidification Rate, Acidification Temperature, Final PH, and Stabilizer Content on Colloidal Stability of Whey-Based Pomegranate Beverage.” JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY 38 (1): 58–64. https://doi.org/10.1080/01932691.2016.1141360.
- Chicago author-date (all authors)
- Khatibi Aghda, Sajjad, Ali Nasirpour, and Maryam Nikbakht Nasrabadi. 2016. “Effect of Acidification Rate, Acidification Temperature, Final PH, and Stabilizer Content on Colloidal Stability of Whey-Based Pomegranate Beverage.” JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY 38 (1): 58–64. doi:10.1080/01932691.2016.1141360.
- Vancouver
- 1.Khatibi Aghda S, Nasirpour A, Nikbakht Nasrabadi M. Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY. 2016;38(1):58–64.
- IEEE
- [1]S. Khatibi Aghda, A. Nasirpour, and M. Nikbakht Nasrabadi, “Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage,” JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, vol. 38, no. 1, pp. 58–64, 2016.
@article{8578941,
abstract = {{The effect of acidification rate (during 0, 30, and 60 minutes), acidification temperature (25, 50, and 75 degrees C), final pH (3.4, 3.6, and 3.8), and pectin content (0.2, 0.4, and 0.6%) on the stabilization of whey-based pomegranate beverage was studied. Serum separation, particle size distribution, viscosity, zeta potential, pH, and acidity of beverage samples were observed during storage. Results revealed that acidification rate, acidification temperature, and pectin content had a significant effect; however, final pH (of the studied range) had no significant effect on the phase separation. The amount of phase separation decreased and the stability increased with increasing acidification rate, acidification temperature, and stabilizer content. In addition, the results of particle size, zeta potential, and viscosity confirmed the results of phase separation and also the most stable beverage had a pH near 3.8.}},
author = {{Khatibi Aghda, Sajjad and Nasirpour, Ali and Nikbakht Nasrabadi, Maryam}},
issn = {{0193-2691}},
journal = {{JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY}},
keywords = {{Acidification,beverage,pomegranate,stabilization,whey protein concentrate,PROTEIN CONCENTRATE,EMULSIONS,PECTIN,ISOLATE,GUM,AGGREGATION,GELATION}},
language = {{eng}},
number = {{1}},
pages = {{58--64}},
title = {{Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage}},
url = {{http://doi.org/10.1080/01932691.2016.1141360}},
volume = {{38}},
year = {{2016}},
}
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