Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Clarification of date varieties Kaluteh juice using bentonite and gelatin

Document Type : Research Article

Authors

Mehdi Jalali 1
Mohammad Hossein Hadad Khodaparast 2
Eisa Jahed 3

1 Department of food Science and Technology, Afagh Higher Education Institute, Urmia, Iran.

2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

3 Urmia University

https://doi.org/10.22067/ifstrj.v10i3.38361
Abstract
In this study , response surface methodology and face central composite design in order to investigate decolorization and clarification extraction of Kaluteh date was used for the production of liquid sugar. The optimum amount of bentonite ( 1-3 g/l ) and gelatin ( 0/02-0/08 g/l ) was determined that the desired amount of bentonite and gelatin , 3 and 0/05 ( g/l ) , respectively. To determined the optimum conditions for maximum activity of these two compounds for clarification with regard to fixed amount of bentonite and gelatin , three factors determine the temperature ( 30-70 °C) , pH ( 4-6 ) and time ( 40-120 min ) was implemented. Parameters consists of the colors , ash and absorbance. Bentonite and gelatin at low temperature and pH with over time , more active and reduce the mount of impurities. The least amount of this responses for the color at 420( nm) , ash and absorbance at 660 (nm),4302 Icumsa ,0/421 % and 0/059 ,respectively. By comparing amounts in the optimum point the clear syrup by bentonite and gelatin ,the initial syrup ,it was found that this technique able to reduce the mount syrup color ,ash and absorbance ,68/25 % , 8/7 % and 89/46 % ,respectively.

Keywords

bentonite
Date varieties Kaluteh
Decolorization and clarification
Gelatin
Response surface methodology
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  • Receive Date 15 September 2013
  • Accept Date 13 July 2014
  • First Publish Date 23 September 2014

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