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. 2022 Feb 11;10(4):1126-1134.
doi: 10.1002/fsn3.2772. eCollection 2022 Apr.

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

Akbar Jokar  1 , Mohamad Hossyn Azizi  2
Affiliations

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

Akbar Jokar et al. Food Sci Nutr. .

Abstract

One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20, and 30% W/V), gum Arabic (0.1 and 0.2% W/V), and sugar (3 and 5% W/V) were used to produce persimmon milk. All the experiments were done in a completely randomized design (CRD) in three replicates. First, persimmons were mixed thoroughly in a blender then, according to the formulation, whole milk was added to it and mixed again. The obtained mixture was heated up to 50 ᵒC then sugar and the gum were added and mixed completely for 3 min. The drink was pasteurized at 90 ᵒC for 1 min. Sensorial analysis revealed that the most acceptable persimmon milk was related to 0.1% gum Arabic, 5% sugar, and 10% persimmon. Flow behavior of the drinks with 20 and 30% persimmon was Non-Newtonian, while 10% persimmon samples with and without gum showed Newtonian behavior. The drinks with 20 and 30% persimmon were pseudoplastic, and their apparent viscosity increased by increasing shear rates. By applying a proper content of persimmon in milk, we can produce a nutritious flavored milk drink with acceptable taste, stability, and consistency. As this drink has high nutrient contents like phenol, dietary fiber, vitamins, antioxidants, etc., it can help promote health, especially for children.

Keywords: drink; formulation; persimmon milk; physicochemical; rheology; sensorial properties.

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Conflict of interest statement

There is no conflict of interest in the present research.

Figures

FIGURE 1
FIGURE 1
Mean comparison of taste and consistency scores
FIGURE 2
FIGURE 2
Color change trends in the drinks
FIGURE 3
FIGURE 3
Stability of the drinks in different days of experiments
FIGURE 4
FIGURE 4
Effects of persimmon content and gum on consistency coefficient and flow index
See this image and copyright information in PMC

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