INVESTIGATION ON THE EFFECTS OF DIFFERENT AMOUNTS OF GELLATIN AND GUAR ON TEXTURE, ORGANOLEPTIC AND COLOR PROPERTIES OF WHITE MULBERRY PASTILLE

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BASIRI SH.; SHAHIDI F.

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ISSN: 2588-4824

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:1 (41) Page(s): 1-13

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Title

INVESTIGATION ON THE EFFECTS OF DIFFERENT AMOUNTS OF GELLATIN AND GUAR ON TEXTURE, ORGANOLEPTIC AND COLOR PROPERTIES OF WHITE MULBERRY PASTILLE

Author(s)

BASIRI SH. | SHAHIDI F. | Issue Writer Certificate

Keywords

HYDROCOLLOIDQ1

MULBERRY PASTILLEQ2

ORGANOLEPTIC CHARACTERISTICSQ2

TEXTURE PROPERTIESQ2

Abstract

Introduction: Morus Alba, known as white mulberry, is a short-lived, fast-growing and small to medium sized mulberry tree, which grows to 10-20 meters tall. The species is native to northern China, and is widely cultivated and naturalized elsewhere. The fruit is 1-2.5 cm long in the species in the wild, it is deep purple, but in many cultivated plants it varies from white to pink, being sweet and bland. The fruits are also eaten, often dried or made into wine or vinegar. In traditional Chinese medicine, the fruit is used to treat prematurely grey hair, to tonify the blood, and treat constipation and diabetes. …

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APA: Copy

BASIRI, SH., & SHAHIDI, F.. (2017). INVESTIGATION ON THE EFFECTS OF DIFFERENT AMOUNTS OF GELLATIN AND GUAR ON TEXTURE, ORGANOLEPTIC AND COLOR PROPERTIES OF WHITE MULBERRY PASTILLE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(1 (41)), 1-13. SID. https://sid.ir/paper/143672/en

Vancouver: Copy

BASIRI SH., SHAHIDI F.. INVESTIGATION ON THE EFFECTS OF DIFFERENT AMOUNTS OF GELLATIN AND GUAR ON TEXTURE, ORGANOLEPTIC AND COLOR PROPERTIES OF WHITE MULBERRY PASTILLE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(1 (41)):1-13. Available from: https://sid.ir/paper/143672/en

IEEE: Copy

SH. BASIRI, and F. SHAHIDI, “INVESTIGATION ON THE EFFECTS OF DIFFERENT AMOUNTS OF GELLATIN AND GUAR ON TEXTURE, ORGANOLEPTIC AND COLOR PROPERTIES OF WHITE MULBERRY PASTILLE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 1 (41), pp. 1–13, 2017, [Online]. Available: https://sid.ir/paper/143672/en

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