Abstract In the production of fermented cabbage, cell juice cabbage is released, which highly saturated in biologically active compounds, but considered as a by-product. The aim this study was to evaluate quality parameters dehydrated using maltodextrin coating agent at various concentrations. experiment, used — spray dried on horizontal spray-dryer and maltodextrin, different concentrations (0...

abstract: edible coatings made from whey protein concentrate (wpc) and gellan gum (g) were investigated for their capacity to preserve the quality of malus domestica cv golab apples. wpc and gellan gum coatings at different concentrations plasticized with glycerol (gly) were tested. postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity ...

The nutritional value of the peeled and unpeeled fruit (peel plus flesh tissues) was studied using four peach (Prunus persica L.; Red Heaven, Maria Blanca, Big Top, Queen Giant), two pear (Pyrus communis Santa Maria, Pyrus pyrifolia N.; Nashi), three apple (Malus domestica Borkh.; Gala, Granny Smith, Chief) cultivars. Based on principal components analysis (PCA) models, there a clear differenti...

Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...

Two probiotic bacteria (Lb. acidophilus and B. lactis) were immobilized on the alginate coat of strawberry pieces and were added to the prepared sweet non fat dietary stirred yogurt. Physico-chemical parameters namely pH value, titratable acidity and synersis along with the viability of probiotic bacteria of the samples were evaluated over the 8 days of storage at 5 ºC at 2 day intervals. A sig...