RESUMEN
In this study, production of fermented functional beverage based on the mixture of carrot, beet and apple juices using the Lactobacillus casei was carried out. Factors of consumption of reduction sugars, brix and bacterial growth were examined after fermentation and during the storage for 28 days and at 4degreeC. To produce probiotic fermented mixture of Carrot, Beet and apple juices and Lactobacillus casei suspension with initial concentration of about 1.5x10[7], 1.5x10[6] cfu/ml was prepared and added to the mixture of juices to the amount of 20, 30 and 40%, respectively. The fermentation process was completed during 48 hours and at 37 degreeC. Data analysis was conducted using the multiplied Duncan test including 6 test treatments and 1 control treatment and was repeated 3 times. During the fermentation process within all of the treatments, the number of probiotic bacteria increased due to the usage of sugar and nutrients inside the juice while sugars and brix levels decreased. The results revealed that the sample of A3B1 with concentration of 40% and 1.5x10[6] cfu/ml of Lactobacillus casei was considered as the best treatment which had the maximum rate of cell viability during 4 weeks of storage at 4 degreeC. In the sensory evaluation that was conducted by the examiners after the first and the forth weeks at 4degreeC, control treatment had the highest score and A3B1 treatment had the lowest score with concentration of 40% and the 106 cfu/ml of probiotic bacteria
RESUMEN
Today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 plays a vital role in cellular energy production. It also increases the body's immune system via its antioxidant activity. The aim of this study was to evaluate the addition of coenzyme Q10 on physicochemical properties of orange fruit juice. The variables were concentrations of coenzyme Q10 [10 or 20 mg in 300 ml] and storage temperature [25 [degree sign] C and 4 [degree sign] C] and the parameters were pH, titrable acidity, brix, viscosity, turbidity and sensory evaluation during three months of storage . By increasing time and temperature, pH was decreased and with increasing concentration of coenzyme Q10, pH was increased. Time and temperature had direct influence on acidity, and the concentration of coenzyme Q10 had the opposite effect on the acidity. With increasing storage time and concentration of coenzyme Q10, Brix, viscosity and turbidity levels were increased and with increasing time and concentration of coenzyme Q10, the Brix, viscosity and turbidity were increased. The addition of coenzyme Q10 in grape juice showed no negative effect on the physicochemical and sensory properties
RESUMEN
Today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 plays a vital role in cellular energy production. It also increases the body's immune system via its antioxidant activity. The aim of this study was to evaluate the addition of coenzyme Q10 on physicochemical properties of pomegranate fruit juice. The variables were concentrations of coenzyme Q10 [10 or 20 mg in 300 ml] and storage temperature [25 degree C and 4 degree C] and the parameters were pH, titrable acidity, brix, viscosity, turbidity and sensory evaluation during three months of storage. By increasing time and temperature, pH was decreased and with increasing concentration of coenzyme Q10, pH was increased. Time and temperature had direct influence on acidity, and the concentration of coenzyme Q10 had the opposite effect on the acidity. With increasing storage time and concentration of coenzyme Q10, Brix, viscosity and turbidity levels were increased and with increasing time and concentration of coenzyme Q10, the Brix, viscosity and turbidity were increased. The addition of coenzyme Q10 in grape juice showed no negative effect on the physicochemical and sensory properties