Physicochemical, functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration
In this study different concentrations (2.5%, 5%, 10%) of beetroot, red cabbage and broccoli juices were added to mellorine to increase its bio-functional properties. Some physicochemical (brix, pH) and bio-functional properties (total phenolic and flavanoid content and DPPH activity) of the juices were determined and total phenolic content of broccoli, beetroot, and red cabbage juices were found to be 419.8, 570.6 and 1131.9 mg/L, respectively. The rheological, physicochemical properties of mellorine mixes and functional and sensory properties of mellorine enrinched with vegetable juices in different concentrations were investigated. All mixes showed shear thinning behavior. The apparent viscosity and consistency index values (K) decreased with increase in vegetable juice concentration. Total phenolic, total flavonoid and DPPH radical scavenging activity increased with increasing all vegetable juice concentration added to the formulation. Regarding sensory properties, among the samples containing vegetable juice, broccoli juice containing sample in concentration of 5% had the highest scores considering colour and appearance, body and consistency and taste and colour properties. TOPSIS (Technique for order preference by similarity to ideal solution) was performed to determine optimum vegetable juice type and concentration regarding bio-functional and sensory properties. According to TOPSIS, the mellorine including 10% red cabbage juice was found as the best sample when considering determined conditions.
Journal: Food Bioscience - Volume 7, September 2014, Pages 45–55