M.A. Thesis:

Optimization of vegetable drink jelly formulation containing gelatin and Bahar narang extract using mixture design

In thisstudy, The extract was producted fromCitrus aurantium flowers.The extracts were analyzed for total phenols content. For the production of jelly-herbal drink, Citrus aurantium flowers extractand gelatin powder were formulated based on the levels obtained from Design Expert software. The samples were a mixture of 5% sugar solution( 93% fixed) with pH = 5.5, and variable levels of gelatin and extract.The samples filled in 200-gram jars, seamed and pasteurized at 95 ° C for 15 minutes. After one month of maintenance, Attributes such as: viscosity, total phenols, microbial activity and sensory properties of the samples were studied. The results showed that the produced samples had a viscosity in the range of 0.48–1.51 cm/s, total phenols in the range of 1.08 - 3.41mgGAE/100gr. In the microbial section, there were no significant differences between the different treatments for E. coli, coliform and total count,because all samples were negative for different microorganisms. In the sensory part, although the 3% level of the Citrus aurantium flowers extract had the highest score of color and odor in the samples, but in terms of taste and flowability and overall acceptance of 3% level of the Citrus aurantium flowersextract and 4.5% gelatin had the highest score.The final model optimization results showed that the if jelly-vegetable drink Contains 93% sugar solution (5%), 4.78% gelatin powder and 2.22% Citrus aurantium flowers extract. In this case the characteristics of the product obtained are: Viscosity = 1.69cm/s, total phenols = 2.34 mgGAE/100gr, color = 3.9 (max= 5), odor = 3.75 (max= 5), taste = 3.99 (Maximum=5), sweetness = 3.89 (max= 5), flowability = 3.54 (max=5), overall acceptance = 3.83 (max. 5). This model has a 95% desirability with this percentage of compounds.

Keywords: Jelly drink, Citrus aurantium extract, Gelatin powder, Total phenols