Effect of fructooligosaccharide fortification on quality characteristic of some fruit juice beverages (apple &orange juice)

International Journal of Farming and Allied Sciences

Available online at www.ijfas.com

©2014 IJFAS Journal-2014-3-2/141-146/ 28 February, 2014 ISSN 2322-4134 ©2014 IJFAS

Effect of fructooligosaccharide fortification on quality characteristic of some fruit juice beverages

(apple &orange juice)

Reihaneh Ahmadzadeh Ghavidel¹*, Mehdi Karimi², Mehdi Davoodi², Reza Jahanbani¹, Ahmad Fahim Adib Asl¹

1. Department of Food Science and Technology, Quechan Branch, Islamic Azad University, Quechan, Iran 2. Technical and Engineering Researches Section, Agricultural and Natural Resources Research Center,

Mashhad, Iran

Corresponding author: Reihaneh Ahmadzadeh Ghavidel

ABSTRACT: Today, using of Prebiotic and probiotic products is growing in many advanced countries because of their special functional properties. Fortification of selected fruit juice beverages (Apple and Orange juice) with fructooligosaccharides (FOSs), have been discussed. Smaple1 contain only sucrose, sample 2, 3 and 4 contain 2/3, 1.2 and 1/3 sucrose and 1/3, 1/2 and 2/3 FOS respectively. Sample 5 contained only FOS. The FOS and sugar content of fruit juice beverages are 0, 72.33, 108.5, 144.66 and 217 g/1000mL, 70, 46.6, 35, 23.33 and 0 g/1000mL respectively. Fruit juice beverages were evaluated for physicochemical, microbial and sensory attributes during 2 months of storage at refrigeration temperature (4˚C). The pH, TSS, titratable acidity and color did not change significantly (P≥ 0.05) during storage. Overall quality of the fruit juice beverages fortified with FOS for 2 months of storage at (4˚C) temperature were acceptable as indicated by sensory, physicochemical and microbial analysis.

Keywords: Beverages, Fructooligosaccharide, Fortification, Physicochemical characteristics, Sensory quality

INTRODUCTION

High quantities of new minimally processed foods have appeared on the market in response to a growing demand for natural products that are perceived by consumers as healthier. Among them are beverages based on a mixture of fruit juices and milk fortified with vitamins, minerals and fiber. These beverages are the most widely consumed functional foods (Pszczola, 2005). The development of functional foods has evolved considerably over the years. The technological ability to produce a food with enhanced physiologically active compounds has grown significantly ( Betoret and Sentandreu , 2012). The supplements containing probiotic species of Lactobacillus and Bifidobacterium have been suggested to promote gastrointestinal (GI) health in human and other animals by increasing the population of these microorganisms in the GI tract (Rolfe ,2000, Fuller Gibson ,1997). However, the beneficial effects of these bacteria may be transient due to colonization resistance by the commensal microbiota, which restricts the ability of probiotic bacteria to become well established in the intestinal environment (Yong Jun Goh et al., 2007). An approach to overcome this limitation is to include prebiotics in the host diet. Prebiotics are defined as non digestable food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon that can improve host health (Yong Jun Goh, et al., 2007). The FOSs have attracted special attention because of their prebiotic properties and also their sweet taste being very similar of sucrose (Renuka et al., 2009). Fructooligosaccharides include a diverse family of

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fructose polymers which vary in length and either be derivatives of simple fructose polymers or fructose moieties attached to a sucrose molecule. Most fructooligosaccharides marketed as ingredients for foods and nutritional supplements are either synthesized from sucrose using fructosyl transferases derived from Aspergillus niger (short chain fructooligosaccharides [scFOS]) or extracted from chicory roots (Cichoricumintybus) by a partial enzymatic hydrolysis of inulin (FOS) (Delphine et al ., 2007). Their general structure can be represented by GFn or Fn, in which G and F are respectively, a glucose or fructose unit and n is the number of fructosyl units. The different units are linked by β (2→1) bonds. The structure of these two sugar classes are similar. FOS and scFOS are resistant to digestion in the stomach and small intestine thus they are able to reach the colon and selectively fermented by beneficial bacteria (Delphine et al., 2007). Preparation of FOS based spread, beverage concentrate and honey like product carried out by our group has been successful and the processes have been patented (Ramesh et al., 2004). On similar lines a study has been taken to fortify selected beverages.

MATERIALS AND METHODS

Preparation of fruit juice beverages

Fruit juice concentrates (apple & orange juice concentrate) were procured from Shahd Iran co. Fruit juice beverages were prepared and numbered with different proportion of sucrose and FOS (oligofructose + inulin ≥ 86 g/100g , Glucose + fructose + Sucrose ≤ 14g/100g, from Beneo-Orafti co.) to achieve uniform sweetness. Sample 1 contained only sugar, sample 2, 3 and 4 contained 2/3, 1/2 and 1/3 sucrose and 1/3, 1/2 with 2/3 FOS respectively. Sample 5 contained only FOS (Table 1, 2). The prepared samples were pasteurized at 90˚C and hot filled into pre sterilized bottle and were allowed to cool.

Table 1. Orange juice beverage formulation Sample No. Distilled water Fruit juice

concentrate

Citric acid sugar FOS

1 1000ml 125g 0.2g 70 0

2 1000ml 125g 0.2g 46.6 72.33

3 1000ml 125g 0.2g 35 108.5

4 1000ml 125g 0.2g 23.33 144.66

5 1000ml 125g 0.2g 0 217

Table 2. Apple juice beverage formulation Sample No. Distilled water Fruit juice

concentrate

Citric acid sugar FOS

1 1000ml 120g 0.3g 50 0

2 1000ml 125g 0.3g 33.33 51.66

3 1000ml 125g 0.3g 25 77.5

4 1000ml 125g 0.3g 16.66 103.33

5 1000ml 125g 0.3g 0 155

Characterization and storage studies of fruit juice beverages

Fruit juice Beverages were stored at refrigeration temperature (4˚C) for two months and were analyzed for titratable acidity, pH, total soluble solid (TSS), total sugar, microbial stability and sensory qualities at regular intervals of one month.

Sensory evaluation

Sensory evaluation was carried out by hedonic scale consisting of 5 points (1-5), where 5= excellent, 4=very good, 3=good, 2=fair, 1=poor (Sidel and Stone, 1993). An internal panel of ten expert members of Technical and Engineering Researches Section, Agricultural and Natural Resources Research Center, mashhad, Iran, evaluated the products for color, odor, appearance, taste/flavor and overall acceptability.

RESULTS AND DISCUSSION

Characterization of fruit juice beverages during storage

The changes in pH and acidity of the fruit juice beverages were not statistically significant in all treatments between initial time and 2 months of storage at 4˚C (Fig1, 2). The stability of acidity could be due to the heat treatment before storage and no microbial growth throughout the storage period. Similar observations with respect to the changes in pH and acidity as a function of storage time and temperature have been made (Kumara and

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Divia, 2009). The increases of FOS caused increase of acidity and decrease of pH slightly as these differences are not significant statistically. But total sugar contents TSS (˚Brix) had significant differences between treatments since different quantities of sucrose and FOS were used. As sucrose is three time sweeter than FOS, by increasing the amount of FOS in samples from 1 to 5 to achieve uniform sweetness, total sugar will be increased significantly.

Total sugar contents had significant differences as a function of storage time and temperature since decomposition of di and poly saccharides to reducing sugar is low. (Renuka et al., 2009) also mentioned the same results (Fig 3, 4). Results obtained from Image j software indicated that there were no significant changes in the color of fruit juice beverages during storage. It has been reported that there was no significant differences in orange juice stored at 4˚C for 42 days compared to zero day. (Esteve, 2005) This has an important stamina on the consumer acceptance of the fortified juices, as color is one of the most important quality characteristics, which appeals to the consumer.

Fig1. Effect of storage period on pH of fruit juice beverages with different proportion of sucrose and FOS (4˚C).

1-100% Suger 2-66%sugar&33%FOS 3-50%sugar&50%FOS 4-33%sugar&66%FOS 5-100%FOS

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Fig2. Effect of storage period on acidity of fruit juice beverage with different proportion of sucrose and FOS (4˚C).

1-100% Suger 2-66%sugar&33%FOS 3-50%sugar&50%FOS 4-33%sugar&66%FOS 5-100%FOS

Fig3. Effect of different proportion of sucrose and FOS on total soluble solid content of fruit juice beverages (4˚C).

1-100% Suger 2-66%sugar&33%FOS 3-50%sugar&50%FOS 4-33%sugar&66%FOS 5-100%FOS

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Fig 4. Effect of different proportion of sucrose and FOS on total sugar content of fruit juice beverages (4˚C).

1-100% Suger 2-66%sugar&33%FOS 3-50%sugar&50%FOS 4-33%sugar&66%FOS 5-100%FOS

Microbial examination

Some species of microorganisms grow in food products with low pH, but results show that there were no microbial activity including acidophilic bacteria, lactic acid bacteria, yeast and mold over a period of 2 months at 4˚C in all the samples of fruit juice beverages.

Sensory evaluation

No significant changes were detected in the overall quality of the fruit juice beverages fortified with FOS in comparison with that of control by the panelists after 2 months of storage at 4˚C. By increasing the sugar and FOS ratios flavor and odor improvements were observed respectively (Table 3, 4).

Table 3. Sensory scores of apple juice beverage during storage of 2 months at 4˚C Apple juice

beverage Color Odor Appearance Taste Overall

acceptability

(1) 4.1^a 3.8^b 4.4^a 4.8^a 4.1^a

(2) 4.3^a 4.3^ab 4.6^a 4.5^b 4.2^a

(3) 4.3^a 4.1^b 4.6^a 4^bc 4.1^a

(4) 4.4^a 4.3^ab 4.1^a 3.8^bc 3.9^a

(5) 4.5^a 4.7^a 4.4^a 3.8^c 4.1^a

1:100% sugar, 2:66%sugar&33%FOS, 3:50%sugar&50%FOS, 4:33%sugar&66%FOS, 5:100%FOS

All mean scores bearing different superscripts in columns are significantly different on application of Duncan’s New Multiple Range Test (P< 0.05)

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Table 4. Sensory scores of orange juice beverage during storage of 2 months at 4˚C

Orange juice beverage Color Odor Appearance Taste Overall

acceptability

(1) 4.4^a 3.4^b 4.4^a 4.4^a 4.2^a

(2) 4.5^a 4.1^b 4.6^a 4.6^a 4.3^a

(3) 4.5^a 3.7^c 4.5^a 3.7^bc 3.7^a

(4) 4.5^a 3.9^bc 4.6^a 4^b 4.1^a

(5) 4.6^a 4.9^a 4.3^a 3.2^c 4.1^a

1-100% Suger 2-66%sugar&33%FOS 3-50%sugar&50%FOS 4-33%sugar&66%FOS 5-100%FOS, All mean scores bearing different superscripts in columns are significantly different on application of Duncan’s New Multiple Range Test (P< 0.05)

CONCLUSION

Today's consumers who being more health conscious are seeking products with greater health benefits and there is a great demand for "health foods". The present study clearly indicates that fruit juice beverages (apple juice

& orange juice) can successfully fortified with FOS with shelf life of 2 months or more at 4˚C. There were no undesirable changes in the physicochemical (pH, TSS, acidity) and microbial characteristics of fruit juice beverages fortified with FOS. Overall quality of the fruit juice beverages fortified with FOS (for 2 months of storage at 4˚C) were acceptable as indicated by sensory analysis. As sensory analysis indicated, by increasing the FOS ratio the odor improved but the flavor decline. According to this result and high cost of FOS it can be suggested that produce fortified beverages with combination of sugar and FOS (sample 2, 3 and 4) to achieve better flavor and also low cost at industrial scale.

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