ABSTRACT: A combined gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro extraction (SPME) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. The proposed combination provided a powerful system for easy and rapid screening of a...

This work aimed to characterize the sensory attributes of hot air-dried persimmon (Diospyros kaki) chips, correlate these attributes with consumer hedonic information, and, by doing so, present recommendations for cultivars that are most suitable for hot-air drying. A trained sensory panel evaluated dried persimmon samples (representing 40 cultivars) for flavor, taste/aftertaste, and texture. I...

spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

in this study production of iranian uf white cheese with probiotic strains of lactobacillus acidophilus and bifidobacterium lactis was investigated. cheese samples were ripened at 6°c for 60 days. the viability of probiotic strains and chemical compositions such as dry matter, ph, salt, protein and fat were assayed during ripening days. cheese samples also were analyzed in terms of textural pro...

date syrup is a natural sweetener that is a suitable ingredient to be used in formulation of food products in order to improve the nutrient properties. in this research a new drink is produced by the addition of date syrup in concentration of 5%, 8%, and 10% to milk. physical, chemical, rheological and sensory properties of the samples were evaluated. statistical analysis using spss software an...

Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture...

abstract in this study, fresh pistachio of 'ohadi' and 'akbari' cultivars expose to the uv-c radiation with a wavelength of 0, 3, 6 and 12 kj/m2, then located at temperature of 1 ± 3 degrees celsius for 45 days. properties or attributes, including weight loss, stiffness and sensory evaluation of fresh pistachio after 20 and 45 days storage were measured. results showed that pistachio nut weight...