Author/Authors :
- - نويسنده M. Sc. Student of the Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran. Barzegar Z. , - - نويسنده Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran. Jahadi M. , - - نويسنده Managing Director, Pegah Fars Dairy Co., Shiraz Pegah Fars Shiraz, Fars, Iran. Hanifpour M. A.
Abstract :
ABSTRACT: Nowadays, milk tablets are considered favorable due to several advantages, including good taste and chewing properties, ease of transport, increased bioavailability, ease of storage, stability of active ingredients and improved functional properties.This study seeks to investigate the characteristics of fermented milk tablets in relation to its use as a beverage producing tablet. The effects of effervescent agent contents (0, 20, 40, 50, 60 %) (citric acid, tartaric acid and sodium bicarbonate) on physical and sensory properties of fermented milk tablets were evaluated. Physical properties, including weight and diameter of the tablet containing different percentages of effervescent agent (i.e. 0-60 %) did not differ significantly (P≤0.05). Increasing the level of the effervescent agent (i.e. 0-60%) led to hardness reduction, as well as the friability value and dissolution time of this tablet in water. Regarding the sensory properties of the fermented milky drink produced by tablets, the appearance, mouth feel and flavor acceptability of fermented milk tablets containing 40 % effervescent agent had the highest significant score (P≤0.05).
