Online Event
September 12-13, 2022 | Online Event
FAT 2022

Study on some quality characteristics of pomegranate spread

Masoud Taghizadeh, Speaker at Food Science Conference
Ferdowsi University of Mashhad, Iran (Islamic Republic of)
Title : Study on some quality characteristics of pomegranate spread

Abstract:

In this study, a new product named as pomegranate spread obtained from combination of pomegranate paste and some natural sweeteners in terms of rheological, physical and chemical properties were evaluated. This semi-solid product was blended at the three levels of pomegranate paste (40, 50, 60 %), two types of hydrocolloids (xanthan and pectin) each at three levels (0.5, 0.75, 1%), four temperature levels (24, 36, 48, 60 0C) and two types of malt and blended date and grape syrup as sweeteners (70:30) on the flow properties of the final product was investigated using response surface methodology (RSM). The flow behavior of all samples was investigated using different rheological models namely: Power law, Herschel-Balkly, Casson, Bingham, Vokadlo and Mizrahi-Brek. According to R2 (>0/99) and RMSE (<0/90) values, it was observed that the Power law model is an appropriate model to describe flow behavior of the product. Also, the results indicated that Casson model was a suitable model for evaluating yield stress of the samples. The optimal formulation of pomegranate spread with the desirability of optimization operations 0.969 was: gum concentration 1%, pectin gum, pomegranate paste level 60%, malt sweetener 40% and temperature 24ºC.

Biography:

Dr. Masoud Taghizadeh studied both BSc and MSc in Food Science and Technology at the Ferdowsi Univerisity of Mashhad (FUM), Iran and graduated as MSs in 2006. He then joined the research group of Prof. Colm O’Donnell at the University College Dublin, Ireland. He received his PhD degree in 2010 in Biosystems engineering at the same institution. Then, he obtained the position of an Associate Professor at the FUM in 2011. He has published more than 30 research articles in SCI (E) journals.

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