View More View Less
  • 1 Punjab Agricultural University Department of Food Science and Technology Ludhiana 141004 Punjab India
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The present investigation was undertaken to optimize the level of ingredients (milk fat, sugar, and mango pulp) for functional dairy beverage using Response Surface Methodology. Central Composite Rotatable Design with milk fat (%), sugar (%), and mango pulp (var. Chaunsa, %) as independent variables produced 20 different combinations that were used to investigate the effect on viscosity (cP), antioxidant activity, and overall acceptability. The response surface three dimensional graphs were plotted as a function of two variables to show the effect of level of ingredients on physico-chemical and sensory properties of the beverage. Significant correlation models were established with the coefficient of correlation (R2) greater than 0.8. An optimization of process variables was attempted for maximum antioxidant activity and overall acceptability. ANOVA tables revealed that increase in fat and sugar levels lowered the antioxidant activity, while enhancement of mango pulp significantly increased both antioxidant activity and overall acceptability of the beverage. The optimized levels of ingredients were 0.5% milk fat, 6.0% sugar and 30% mango pulp.

  • Jacob, R.A. (1995): The integrated antioxidant system. Nutr. Res., 15, 755–766.

    Jacob R.A. , 'The integrated antioxidant system ' (1995 ) 15 Nutr. Res. : 755 -766.

  • Liyana-Pathirana, C.M. & Shahidi, F. (2005): Optimization of extraction of phenolic compounds from wheat using response surface methodology. Fd Chem., 93, 47–56.

    Shahidi F. , 'Optimization of extraction of phenolic compounds from wheat using response surface methodology ' (2005 ) 93 Fd Chem. : 47 -56.

    • Search Google Scholar
  • Makhlouf, H., Saksouk, M., Habib, J. & Chahine, R. (2011): Determination of antioxidant activity of saffron taken from the flower of Crocus sativus grown in Lebanon. Afr. J. Biotechnol., 10, 8093–8100.

    Chahine R. , 'Determination of antioxidant activity of saffron taken from the flower of Crocus sativus grown in Lebanon ' (2011 ) 10 Afr. J. Biotechnol. : 8093 -8100.

    • Search Google Scholar
  • Meilgaard, M., Civille, G.V. & Carr, B.T. (Eds) (1999): Sensory evaluation techniques. CRC Press, Boca Raton, Florida, pp. 385–387.

    Carr B.T. , '', in Sensory evaluation techniques , (1999 ) -.

  • Mittal, S. & Bajwa, U. (2012): Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks. J. Fd Sci. Technol., 49, 704–712.

    Bajwa U. , 'Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks ' (2012 ) 49 J. Fd Sci. Technol. : 704 -712.

    • Search Google Scholar
  • Ozdemir, M., Ozen, B.F., Dock, L.L. & Floros, J.D. (2008): Optimization of osmotic dehydration of diced green peppers by response surface methodology. Fd Sci. Technol., 41, 2044–2050.

    Floros J.D. , 'Optimization of osmotic dehydration of diced green peppers by response surface methodology ' (2008 ) 41 Fd Sci. Technol. : 2044 -2050.

    • Search Google Scholar
  • Ozer, B.H. & Kirmaci, H.A. (2009): Functional milks and dairy beverages. Int. J. Dairy Technol., 63, 1–6.

    Kirmaci H.A. , 'Functional milks and dairy beverages ' (2009 ) 63 Int. J. Dairy Technol. : 1 -6.

    • Search Google Scholar
  • Phillips, L.G., McGiff, M.L., Barbano, D.M. & Lawless, H.T. (1995): The influence of fat on the sensory properties, viscosity and colour of low fat milks. J Dairy Sci., 78, 1258–1266.

    Lawless H.T. , 'The influence of fat on the sensory properties, viscosity and colour of low fat milks ' (1995 ) 78 J Dairy Sci. : 1258 -1266.

    • Search Google Scholar
  • Sharma, A (1999): Studies on the preparation of fruits and vegetable based beverages using milk by-products and reconstituted milk. Ph. D. dissertation, Punjab Agricultural University, Ludhiana, India. 18 pages.

    Sharma A. , '', in Studies on the preparation of fruits and vegetable based beverages using milk by-products and reconstituted milk , (1999 ) -.

  • Smit, G. (2003): Dairy processing: Improving quality. Woodhead Publishing Limited, Cambridge, England. pp. 229–234.

    Smit G. , '', in Dairy processing: Improving quality , (2003 ) -.

  • Tepe, B., Sokmen, M., Akpulat, H.A. & Sokmen, A. (2006): Screening of the antioxidant potentials of six Salvia species from Turkey. Fd Chem., 95, 200–204.

    Sokmen A. , 'Screening of the antioxidant potentials of six Salvia species from Turkey ' (2006 ) 95 Fd Chem. : 200 -204.

    • Search Google Scholar
  • Wang, T., Jónsdóttir, R. & Ólafsdóttir, G. (2009): Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds. Fd Chem., 116, 240–248.

    Ólafsdóttir G. , 'Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds ' (2009 ) 116 Fd Chem. : 240 -248.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 1 0 0
Mar 2021 2 0 0
Apr 2021 1 0 0
May 2021 4 0 0
Jun 2021 3 0 0
Jul 2021 2 0 0
Aug 2021 0 0 0