Jalilzadeh‐Afshari A, Fadaei V. Characterization of flavored milk containing bitter orange peel extract and Gaz-angubin.
Food Sci Nutr 2021;
9:164-171. [PMID:
33473280 PMCID:
PMC7802528 DOI:
10.1002/fsn3.1975]
[Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/21/2020] [Accepted: 10/13/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, the effects of adding Gaz-angubin at three different levels (5%, 10%, and 15% w/v) and bitter orange peel extract with three different concentrations (0.025%, 0.050%, and 0.075% w/v) on selected characteristics of the flavored milk were investigated during 10-day storage at 4°C. The results showed that increasing the level of Gaz-angubin and bitter orange peel extract increased viscosity, antioxidant activity, and total polyphenol content, decreased total microbial count, and improved the sensory characteristics of the flavored milk (p < .05). Generally, the flavored milk sample containing 15% Gaz-angubin and 0.075% bitter orange peel extract was selected as the best treatment.
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