title: A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh.
abstract: 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.
authors.affiliation: Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.
authors.forename: Hassan
authors.initials: H
authors.lastname: Joudaki
authors.forename: Mohammad
authors.initials: M
authors.lastname: Mousavi
authors.forename: Mohammad
authors.initials: M
authors.lastname: Safari
authors.forename: Seyed Hadi
authors.initials: SH
authors.lastname: Razavi
authors.forename: Zahra
authors.initials: Z
authors.lastname: Emam-Djomeh
authors.forename: Seyed Mohammad Taghi
authors.initials: SM
authors.lastname: Gharibzahedi
mesh_terms: D001628:Beverages; D015233:Models, Statistical; D010316:Particle Size; D010368:Pectins / Q000737:chemistry*; D011336:Probability; D012965:Sodium Chloride / Q000737:chemistry*; D014783:Viscosity
chemical_list: D012965:Sodium Chloride; D010368:Pectins
keywords: Fermented dairy drink; NaCl content; Particle size; Pectin carbohydrate; Protein–polysaccharide interaction; Response surface methodology; Stability