Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties
Zahra Khoshdouni Farahani, Mohammad Mousavi, Seyed Mahdi Seyedain Ardebili, Hossein Bakhoda
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 14 th day (232 NTU). Finally, the resulting beverages also showed good sensory properties.