The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...

The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...

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background and objectives: rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. our purpose in the present research is to apply soft computation tools for predicting the rheological properties of dough out of simple measurable factors. materials and met...

In the present study an attempt was made to formulate and evaluate Calcium and Vitamin K3 tablet using wet granulation technique incorporating various Excipients like Starch Powder, Starch Paste, Magnesium Sterate, Aerosil, Talc, Lactose, Vitamin K Liquid form and Water. The Formulated tablets were evaluated for different physicochemical properties like rheological properties, weight variation,...

using a wide range of techniques, including differential scanning calorimetry, x-ray diffraction, rapid visco analyser and fourier transform infera red spectroscopy, some physicochemical properties of the starch fraction of six iranian rice cultivars (tarom, tarome hashemi, neda, ramezani, fajr and kamfirouzi) [1]were studied and compared. dsc data showed that starch granules of different rice ...

in this research, the effects of three variables, whey protein concentrate, wpc (0.7- 2.8%), sodium ceinate, sc (0.7-208%) as a substitute for egg and carboxymethyl cellulose, cmc (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (complex viscosity, η* , storage modulus, g´ and loss modulus, g˝ ) properties of salad dressing were investigated. the central com...