نتایج جستجو برای: sensory properties
تعداد نتایج: 951393 فیلتر نتایج به سال:
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...
The present study assessed the sensory impact of potatoes biofortification with iodine and stability during six months storage. Four biofortified cultivars (Cupido, Marabel, Orchestra Universa) their controls (non-biofortified) were evaluated. Descriptive analysis was applied a panel to describe properties, triangle tests consumers evaluate perceivable differences between respective samples at ...
Background and Objectives: Probiotic foods include therapeutic characteristics such as anti diarrhea, cancer and pediatric infections characteristics as well as improving lactose digestion. In this study, addition of hazelnut (15%) with lactobacillus casei (108 log CFU/g) for the introduction of probiotic butters with hazelnut powder was investigated. Materials & Methods: Butter samples (500 ...
in this research, different concentrations of xanthan and lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. for this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture properties, crumb and crust color were examined. to investigate the effect of gums on the s...
Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...
background and objective: the quality of flat breads depends in part on the textural and structural properties of breads during storage. these properties are largely affected by flour quality. this research aimed at evaluating textural and structural properties of lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...
in this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (v. golden delicious)rings was investigated. the coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°c, 0.026-0.017 mbar, 24 hr), vacuum drier (70°c, 200mbar, 8-10 ...
in this study, modified starch was used as a fat replacer in the milk. the fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. viscosity, total solid, fat content, titr...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید