possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. for doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. results indicated that longer refining time gave rise to reduction in particles size and inc...

BACKGROUND: Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. OBJECTIVES: The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. METHODS: In this research, modified starch potato, tapioca (Acety...

background: fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. objectives: the present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat hamburger. methods: in this research, modified starch potato, tapioca (acety...

the effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. fortification caused improvement in some characteristics such as dough stability ...

high nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. one of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. in this study, the effect of blanching time (0 as a control sample, 15 and 30 min) at 95°c and roasting temperature (0 as a control sample and 145°c) for ...

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...