Study the Effect of Some Prebiotics on Physicochemical and Sensory Properties of Dietary Orange Juice

• Main Authors: Sara Sohrabvandi, Seyed Amir Mohgammad Mortazavian, Hamed Jahani, Mohammad Javad Eivani, Ameneh Nematollahhi, Rozita Komeili
• Format: Article
• Language: English
• Published: Golestan University of Medical Sciences 2015-07-01
• Series: Jorjani Biomedicine Journal
• Subjects: Inulin; Orange juice; Prebiotic; Tagatose
• Online Access: http://goums.ac.ir/jorjanijournal/browse.php?a_code=A-10-24-61&slc_lang=en&sid=1

Background and objectives: Fortification of beverages with new functional ingredients such as prebiotics is one of the recent progresses in the field of juice production. Therefore, the objective of the present study was to evaluate the effects of adding some prebiotics such as Inulin and Tagatose on physicochemical and sensory properties of orange juice. Methods: The prebiotic compounds (Inulin and Tagatose) along with sucrose were added to orange juice in specific proportions and then pasteurized at 90°C. Orange juice treated samples were kept at 4°C (refrigerator temperature) and 25°C (room temperature) for 3 months. Physicochemical (Brix, acidity, sucrose content and pH) and sensory properties of treated samples were evaluated within time intervals of one month. Results: The results showed that storage temperature had no significant effect on pH, Brix and acidity of all treatments (P>0.05). On the other hand, total sugar content of all treatments had decreased significantly during storage (P<0.05), as the greatest decrease was observed in Inulin-3/Sucrose-3 treatment keeping at room temperature with 33.7%. It was reported that no change in the transparency treatments was observed (P>0.05). Storage of treatments at room temperature had decreased the acceptance of flavors significantly (P<0.05). Conclusion: The result of this study showed that Inulin in combination with sucrose and Tagatose could be used to produce salutary juice with desirable sensory properties.