The effects of Ziziphus jujuba extract-based sodium alginate and proteins (whey and pea) beads on characteristics of functional beverage
2022
Khoshdouni Farahani, Zahra | Mousavi, Mohammad | Seyedain Ardebili, Mahdi | Bakhoda, Hossein
The use of antioxidant nutrients in beverages makes them as a functional food product. Beverage obtained from jujube (as a rich source of bioactive compounds), pea protein concentrate and whey protein isolate in the form of gel beads were surveyed in this research. Beverages were formulated with macro beads consisting of alginate, alginate-pea protein concentrate and alginate-whey protein isolate. The acidity, pH, viscosity, turbidity, Brix and sensory properties of gel ball beverage were measured. The results indicated that sodium alginate’ beverage had the highest viscosity (185-263cp). A relationship was found between the samples contain protein beads and viscosity increase. The acidity (0.0832–0.1088 (gr/100 gr of citric acid)) and pH (3.55–3.75) of beverages had a reverse relation which was due to the partial release of the extract. Furthermore, the most turbidity was shown in beverage contain sodium alginate/pea protein beads (142 NTU). Universally, the formulated beverages had the best sensory characteristics. So, this antioxidant beverage can attract a wide range of consumer’s opinion. Since beverages are a major part of people’s consumer products, the production of novel types of them can lead consumers to use them. The use of phenolic and antioxidant compounds in delivery systems for enrichment is considered.
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