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Information Journal Paper

Title

EFFECT OF MICROWAVE PRE-TREATMENT ON PHYSICO-CHEMICAL PROPERTIES OF DONUT CONTAINING PERSIAN GUM AND CARROT POMACE POWDER SOURCES OF DIETARY FIBER

Pages

  227-239

Abstract

 Introduction: Increased awareness of diet-health association has led to the growth of health food industry. Deep-fat fried foods such as DONUTs enjoy wide popularity owing to their taste, distinctive flavor, aroma and crunchy texture. There is, however, a great health concern over large fat content of fried foods. Incorporating the DIETARY FIBER such as hydrocolloids into the food substrate in the batter formulation is one of the most effective strategies to decrease fat uptake in fried foods. DIETARY FIBERs act as water binders in a coating or batter formulation through which reduce fat uptake of fried foods. …

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    APA: Copy

    NOURI, M., NASEHI, B., SAMAVATI, V., & ABDANAN MEHDIZADEH, S.. (2017). EFFECT OF MICROWAVE PRE-TREATMENT ON PHYSICO-CHEMICAL PROPERTIES OF DONUT CONTAINING PERSIAN GUM AND CARROT POMACE POWDER SOURCES OF DIETARY FIBER. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 227-239. SID. https://sid.ir/paper/143573/en

    Vancouver: Copy

    NOURI M., NASEHI B., SAMAVATI V., ABDANAN MEHDIZADEH S.. EFFECT OF MICROWAVE PRE-TREATMENT ON PHYSICO-CHEMICAL PROPERTIES OF DONUT CONTAINING PERSIAN GUM AND CARROT POMACE POWDER SOURCES OF DIETARY FIBER. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):227-239. Available from: https://sid.ir/paper/143573/en

    IEEE: Copy

    M. NOURI, B. NASEHI, V. SAMAVATI, and S. ABDANAN MEHDIZADEH, “EFFECT OF MICROWAVE PRE-TREATMENT ON PHYSICO-CHEMICAL PROPERTIES OF DONUT CONTAINING PERSIAN GUM AND CARROT POMACE POWDER SOURCES OF DIETARY FIBER,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 227–239, 2017, [Online]. Available: https://sid.ir/paper/143573/en

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