The Effects of Adding Carrageenan on the Viscosity, Flavor, and Overall Consumer Preference of a Homemade Macaroni & Cheese Sauce
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Effects of Sugar Substitution with High Fructose Corn Syrup on the Qualitative, Rheological and Sensorial Characteristics of Tomato Ketchup Sauce
Background and Objectives: Nutritional value, color, flavor and consistency are the major quality attributes of tomato ketchup, influencing the buying behavior of the consumers. In this study, the effects of sugar replacement with high fructose corn syrup (HFCS) on the qualitative properties of ketchup sauce were investigated. Materials & Methods: In the present study, sucrose was replaced wi...
متن کاملفرمولاسیون سْس سیب متناسب با ذائقه ایرانی
Iran is a major apple producing country. A number of industrial apple products can be made from apple. In some developed countries about 25% of apples are processed into apple sauce. Apple sauce hasn’t so far been produced by Iranian food industry, but if a formulation suitable for the taste of Iranian consumers is prepared, it can commercially succeed as a consumer product. At the first step o...
متن کاملفرمولاسیون سْس سیب متناسب با ذائقه ایرانی
Iran is a major apple producing country. A number of industrial apple products can be made from apple. In some developed countries about 25% of apples are processed into apple sauce. Apple sauce hasn’t so far been produced by Iranian food industry, but if a formulation suitable for the taste of Iranian consumers is prepared, it can commercially succeed as a consumer product. At the first step o...
متن کاملThe Effect of Cuminum Essential Oil on Rheological Properties and Shelf Life of Probiotic Yoghurt
Background: Antimicrobial and antioxidant properties of the essential oils (EOs) are important in food industry. This study investigated the effects of EO from Cuminum cyminum on the preservation of yogurt containing Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium bifidum. Methods: The yogurt samples’ biological, physicochemical, and sensorial characteristics were eval...
متن کاملافزودن پوست و دانه گوجه فرنگی به سس کچاپ ب همنظور بهبود ارزش غذایی و خصوصیات رئولوژیک آن
In this research, tomato peel and waste seed obtained from tomato paste processing were dried and milled. The obtained powder was added to tomato ketchup sauce in different proportions (1, 2, 5, 7 and 10%). To study the effect of tomato peel and seed powder on physicochemical and nutritional properties of the tomato ketchup samples, the parameters including lycopen, total solid, brix, total sug...
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