The feasibility of producing dessert containing grape juice concentrate, and evaluation of its physicochemical, microbial and sensory properties

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 9, Volume 16, Issue 2 - Serial Number 62, May and June 2020, Pages 301-311   

Document Type: Full Research Paper

DOI: 10.22067/ifstrj.v16i2.80635

Authors

Liela Mahsouli¹; Hannan Lashkari^{* 2}

¹Food Science and technology department, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran.

²Food Science and technology department, Zarindasht Branch, Islamic Azad University, Zarindasht, Iran.

Abstract

Introduction: Milk-based dessert is one of the dairy products which in addition to the nutritional value, makes a variety in the consumer basket of goods. The most important property of desserts is their high energy and a pleasant feeling that is created by the consumer due to its ingredients. These products contain mainly milk, thickeners, sugar, flavoring compounds and colorant, and have a jelly structure. Sugar is used as a sweetener in the production of desserts. The grape juice concentrate is one of the traditional products of Iran's grapevine region, which accounts for about 5 to 20 percent of Iranian grapes used to make grape juice concentrate. Grape juice concentrate contains high levels of natural sugars, minerals, vitamins, organic acids and antioxidants. Therefore, grape juice concentrate can be used as a sugar replacer sweetener. 
Materials and Methods: In order to reduce the amount of sucrose in dessert and its replacement with grape juice concentrate, different ratio of grape juice concentrate (0, 5, 7.5 and 10%) were used. To prepare dessert samples, wheat starch was first added to milk at 4%w/w, and then 0.5%w/w gelatin and sugar were added and mixed until all ingredients were completely dissolved in the milk. Then, it was heated to 95°C and stirred at 270 rpm for 15 minutes, then cooled to 40 °C, and grape juice concentrate and water were added. The mixture was finally filled into the dishes. Samples were subjected to physicochemical, microbial and sensory evaluation after 48 hours of storage at 4 °Ċ. The AOAC (2000) methods were used for measuring the moisture content and fat. The amount of carbohydrate, acidity, and pH were calculated based on method of Ebrahimi et al (2018). To measure the free radicals inhibition by DPPH, method Kamkar (2009) was followed. The color analysis was performed based on the method of Hosseini et al (2019). The parameters of color include L* (lightness), a* (redness) and b* (yellowness) were measured. Texture parameters include hardness (N), cohesiveness, springiness (cm), gumminess (N), chewiness (N.cm), adhesiveness were determined by texture analyzer as described by AOAC (2000). The sensory attributes were evaluated by 15 panelists. A five-point hedonic scale rating (1= very bad, 2=bad, 3= neither bad nor good, 4= good, 5= very good) was carried out. Data analyzed with SPSS software and means were compared with Duncan multiple range test.
 
Results and discussion: The results showed that the increase in the amount of grape juice concentrate in dessert samples caused a significant (p< 0.05) increase in acidity, hardness, total solid, a*, and b* value, and percentage antioxidant activity and a significant (p<0.05) decrease in fat, sucrose, pH and L* index. Grape juice concentrate has no significant (p˃0.05) effect on the texture indexes, total count, mold and yeast. The results of microbial tests showed that the total bacterial count increased in samples of grape juice compared to control (p <0.05) but mold and yeast counts were not significantly different in dessert dairy samples (p˃0.05). It should be noted that the microbial count of the samples is in accordance with the standard dairy dessert No. 14725. Sensory evaluation indicated that the addition of grape juice concentrate in the dessert samples did not have any significant effect on the textural characteristics but increased the score of other sensory factors. The sample containing 10% of grape concentrate juice obtained the highest score in odor, sweetness, color, and acceptance, and since its other characteristics were standard, it was selected as the best treatment.

Keywords

dairy dessert; Grape Juice Concentrate; Physicochemical properties; Sensorial Atribiute

References

Aghazadeh Meshgi M. Mohammadi Kh. Totouchi S. and Farahaniyan Z. 2009. Production of non-fat yogurt using corn starch and gelatin. Food Sci Nutr. 3: 66-74.

AOAC. 2000. Official Methods of Analysis, 17th Edition. Association of Official Analytical Chemists Inc. Arlington, VA.

Arslan E. Yener ME. and Esin A. 2004. Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. J Food Eng. 69:167–172.

Asl RMZ. Niakousari M. Gahruie HH. Saharkhiz MJ. and Khaneghah AM. 2018. Study of two-stage ohmic hydro-extraction of essential oil from Artemisia aucheri Boiss.: Antioxidant and antimicrobial characteristics. Food Res Int. 107, 462-469.

Barreveld WH. 2009. Date palm products. FAO Agricultural Services Bulletin 101 .Rome. Italy.

Basiri S. Haidary N. Shekarforoush SS. and Niakousari M. 2018. Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohyd Polym. 187, 59-65.

Da Silva DF. Junior NNT. Gomes RG. dos Santos Pozza MS. Britten M. and Matumoto-Pintro PT. 2017. Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract. J food sci technol. 54(6), 1608-1615.

Ebrahimi Sarai N. Javadi A. Pebdak P. 1397. Study of the effect of sugar substitution with two sweeteners of date and date liquorice sugar on physicochemical, microbial and sensory properties of low calorie and sucrose ice cream. J Food Sci Technol. 77, 303-306.

Ehteshami F., Rezai A. and Asadi L. 2005. Modified method for production of grape juice concentrate. J Food Sci Technol Res. 1: 11-17(In Persian).

Farahnaki AS. Safari Z. Ahmadi Gorji F and Mesbahi Gh. 2011. Application of gelatin as a fat substitute hydrocolloid in low fat cream production. Q J Food Sci Technol. 31: 45-52.

Faraji Shoghari S. Fallah Shojaee M. and Akbarian Meymand MJ. 1393. The effect of sugar substitution with grape juice on the physico-chemical and sensory properties of vanilla ice cream. Q J novel Food Technol. 6: 85-93.

Firuzi MR. Niakousari M. Eskandari MH. Keramat M. Gahruie HH. and Khaneghah AM. 2019. Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage. LWT, 102, 237-245.

Gohari Ardebili A. Habibi Najafi MB. and Hadad Qaderast MH. 2005. Effect of substitution of sugar with palm soup on the physical and sensory properties of soft ice cream. Res Food Sci Technol Iran, 2: 23-32.

Homayouni Rad AS. and Khosrowhahi Q. 1394. Study of the effect of replacing honey with date sugar on some physicochemical, rheological and sensory properties of pasteurized honey cream. Twenty-third congress of food industry, 216: 23-38.

Hosseini SMH. Gahruie HH. Razmjooie M. Sepeidnameh M. Rastehmanfard M. Tatar M. Naghibalhossaini F. and Van der Meeren P. 2019. Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions. Food Chem. 270, 70-77.

Hwang JY. Shyu YS. and Hsu ChK. 2009. Grape wine less improves the rheological and adds antioxidant properties to ice cream. J Food Sci Technol. 42; 312-318.

Institute of Standards and Industrial Research of Iran. 1364, "Method for Measuring nonfat- Dry matter". National Iranian Standard, No. 367.

Institute of Standards and Industrial Research of Iran. 1371, "Fat Measurement Method". National Iranian Standard, No. 366.

Institute of Standards and Industrial Research of Iran. 2002, "Milk and its products by total counting of microorganisms in 30 degrees Celsius". National Standard No. 5484.

Jahromi M. Niakousari M. Eskandari MA. and Nasiri SM. 1392. Formulation, preparation and evaluation of physicochemical and sensory properties of dairy dessert and fig-based dessert powder. Thesis. Shiraz University.

Kamkar R. 2009. Production of dessert dessert with the replacement of natural stevia sweetener. Gorgan University of Science, Agriculture and Natural Resources.

Kheyr khah L. Nateqi L. Shahab Lavasani AS. 1397. Effect of sugar substitution with natural honey on some physicochemical, sensory and microbial properties of dessert based on milk. J Food Sci Technol. 78, 141-154.

Milani A. Bagayi H. and Mortazavi A. 2011. Effect alternative of date honey and guar on physicochemical, Texture, and viscosity characteristics and low-fat yoghurt orange dessert, Iranian J Food Sci Technol. 7(2): 115-120.

Najafpour Z. Golmakani MT. Niakshari M. and Mesbahi, Gh. 1396. The Effect of Sugar Replacement with Palatable Sugar on the Sensory and Physicochemical Characteristics of Date Milk Drinks, Tarbiat Modares University Press, Iran Science and Technology, 68: 215-224.

Rosa LJB. Esper LMR. Cabral JdPLG. Franco RM. and Cortez MAS. 2016. Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens. Ciência Rural, 46(2), 368-374.

Sadeghi Mahoonk AS. and Batebi R. 1392. Add raisin concentrate to dessert dessert and its impact on rheological, tissue and health aspects of the product. Third National Conference on Food Security, 3: 418-423.

Sadeghi Mahoonk AS. and Leadership M. 1393. Effect of grape juice concentrate on rheological, physicochemical and microbiological properties of kefir beverage. Food proces pres magazine, 2: 35-49.

Sengall P. 2005. Physico-chemical properties and estimation of mineral content in honey produced from different plants in northern India. J Food Compos Anal. 16(5): 613-619.

Tajik H. Shokuhi sabete Jalali F. and Elahi S. 2006. Evaluation of Antimicrobial Potential of Commercial Honey Produced in Urmia. J Food Sci Technol Iran. 4(2): 39-44.

Yougortchi S. and Kamish L. 2006. Initial study of honey adulteration by sugar solutions using midinfrared (MIR) spectroscop and chemometrics, J Agricul Food Chem. 52(1): 33-39