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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۳، شماره ۳، صفحات ۱۲۹-۱۳۴
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عنوان انگلیسی Mixture Design Approach on Mushroom-Berry Drink Formulation: Optimization Based on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties
چکیده انگلیسی مقاله The mushroom polysaccharide from white jelly mushroom (Tremella fuciformis) and the mulberry extract were utilised as the main ingredients to develop a healthy drink using a mixture design approach. The polysaccharide contained beta-glucan and dietary fiber was extracted from T. fuciformis fruiting body using hot water extraction. The ratio series of main ingredients for formulating mushroom-berry drink were set according to the mixture design. The parameters used in optimization were physicochemical characteristics (pH and viscosity), sensory properties (color, taste and aroma) and antioxidant activity (DPPH scavenging activity). The optimization result showed that the optimum formula for a mushroom-berry drink is 25% T. fuciformis and 75% mulberry extract. The optimum formula presented the DPPH scavenging activity of 65%, pH 2.68, viscosity 2.25 cP, and the response of sensory parameters for color, taste and aroma had a value between like and extremely like. These results suggested that mushroom-berry based drink from T. fuciformis and mulberry extract has a high potential to be developed as a functional beverage.
کلیدواژه‌های انگلیسی مقاله Antioxidant,healthy drink,Mixture design,mushroom polysaccharide,Tremella fuciformis
نویسندگان مقاله Risda Yulianti |
Department of Nutrition, Bengkulu Health Polytechnic of Ministry of Health, Bengkulu, Indonesia

Yang-Chia Shih |
Department of Medical Laboratory Science and Biotechnology, Asia University, Taichung, Taiwan

نشانی اینترنتی https://journals.rifst.ac.ir/article_182370_b6f88d29dc12d996f2aa3f955e2f018b.pdf
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