M.A. Thesis:

Optimizing the formulation of the barberry basic sauce by Response Surface Methodology and evaluation of its physicochemical٫ rheological٫ organoleptic and antioxidant properties.

Because of the risks threatening public health, arising out of or nutritious foods that are or contain highly toxic compounds, fattening, stimulating cancer; we need to fix diet is vital. For this purpose, the natural resources and indigenous can be helpful. One of the sources that have a lot of healthy ingredients, bioactive, antioxidant and preservative is, the fruit of barberry. The optimized formulation Barberry sauce with the new processing method as seasoned nutritious and with the aim of increasing the nutritional value, increase value-added and maximum protection active ingredients and its color during maintenance and barberry also produce new products to increase fruit exports to Iran accepted as a strategic product. Barberry puree concentrate (Brix 27-30) condensed under vacuum at a temperature of 40 ° C and with varying amounts of the three hydrocolloids pectin, aloe vera and Salvia seed mix designs using restricted under identical conditions, were formulated. 16 were prepared and tested formula derived sensory (taste, color, texture, mouth feel and overall acceptance), physicochemical, textural and antioxidant was done. Results are mixed with the use of design expert 10 was evaluated at 05/0.

Keywords: Barberry, Berberis sauce, Hydrocolloid, Gum native, anthocyanin, natural color, functional, antoxida