Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.
Carbohydr Polym. 2013 Sep 12;97(2):376-83. doi: 10.1016/j.carbpol.2013.05.056. Epub 2013 May 27.
Doogh is a traditional Iranian fermented drink. Response surface methodology-central composite design (RSM-CCD) was used to determine optimum formulation for the production of Doogh stabilized by high methoxyl pectin (HMP). The effects of HMP (0.28-0.42% wt) and salt (0.4-1.1% wt) concentrations on the stability, viscosity, volume-weighted (D₄₃) and surface-weighted (D₃₂) mean diameters and Span were investigated. Graphical response surface plots were applied to locate the optimum point. The optimum composition for stable Doogh production was found to contain (% wt) HMP 0.4 and salt 0.62. These optimum conditions yielded the stability of 96.34%, viscosity of 2.05 mPas, D₄₃ of 11.922 μm, D₃₂ of 0.966 μm and Span value of 2.140. There was no significant difference between the physical, rheological and sensory attributes of Dooghs produced under optimum conditions and commercial samples.
度湖是一种传统的伊朗发酵饮料。采用响应面法-中心复合设计（RSM-CCD）确定高甲氧基果胶（HMP）稳定度湖的最佳配方。研究了 HMP（0.28-0.42%wt）和盐（0.4-1.1%wt）浓度对稳定性、粘度、体积加权（D₄₃）和表面加权（D₃₂）平均直径和Span 的影响。应用图形响应面图来定位最佳点。发现用于稳定度湖生产的最佳组成含有（%wt）HMP 0.4 和盐 0.62。这些最佳条件下得到的稳定性为 96.34%，粘度为 2.05 mPas，D₄₃为 11.922 μm，D₃₂为 0.966 μm，Span 值为 2.140。在最佳条件下和商业样品下生产的度湖的物理、流变学和感官属性之间没有显著差异。
