AN INVESTIGATION OF THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF FUNCTIONAL DAIRY DESSERT PREPARED FROM HULL-LESS BARLEY MALT

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MIYANI SARYAZDI SAEIDEH; AALAMI MEHRAN; AMINIFAR MEHRNAZ; GHAFFARPOUR MANSOUR; DASTMALCHI FARNAZ; MAGHSOUDLOU YAHYA; MOHAMMADI MARYAM

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Journal: Iranian Journal of Biosystems Engineering Year:2016 | Volume:47 | Issue:3 Page(s): 501-509

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Title

AN INVESTIGATION OF THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF FUNCTIONAL DAIRY DESSERT PREPARED FROM HULL-LESS BARLEY MALT

Author(s)

Keywords

HULL-LESS BARLEYQ3

MALTQ2

GELATINQ2

DAIRY DESSERTQ1

Abstract

Milk-based DAIRY DESSERTs play on important role in human diet because of their nutricious nature. This study aims at finding out of effect of adding HULL-LESS BARLEY MALT flour and GELATIN to DAIRY DESSERT. Formulations were prepared varying in GELATIN concentration (0, 0.5, 1.0, 1.5 and 2%) and as well MALT to starch ratio (0, 25, 50, 75 and 100%). Dessert samples were analyzed for their physicochemical properties as well as sensory attributes. Results revealed that desserts with higher levels of MALT contained higher protein, ash and fat and also desserts containing GELATIN had high protein, ash and dry matter. In all the samples during their storage for duration of 3 weeks, pH got increased. Texture analysis showed that increasing levels of GELATIN increased texture factors of hardness, thickness and cohesion. Desserts containing the highest MALT and GELATIN won the most acceptability.

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APA: Copy

MIYANI SARYAZDI, SAEIDEH, AALAMI, MEHRAN, AMINIFAR, MEHRNAZ, GHAFFARPOUR, MANSOUR, DASTMALCHI, FARNAZ, MAGHSOUDLOU, YAHYA, & MOHAMMADI, MARYAM. (2016). AN INVESTIGATION OF THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF FUNCTIONAL DAIRY DESSERT PREPARED FROM HULL-LESS BARLEY MALT. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 47(3), 501-509. SID. https://sid.ir/paper/144333/en

Vancouver: Copy

MIYANI SARYAZDI SAEIDEH, AALAMI MEHRAN, AMINIFAR MEHRNAZ, GHAFFARPOUR MANSOUR, DASTMALCHI FARNAZ, MAGHSOUDLOU YAHYA, MOHAMMADI MARYAM. AN INVESTIGATION OF THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF FUNCTIONAL DAIRY DESSERT PREPARED FROM HULL-LESS BARLEY MALT. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2016;47(3):501-509. Available from: https://sid.ir/paper/144333/en

IEEE: Copy

SAEIDEH MIYANI SARYAZDI, MEHRAN AALAMI, MEHRNAZ AMINIFAR, MANSOUR GHAFFARPOUR, FARNAZ DASTMALCHI, YAHYA MAGHSOUDLOU, and MARYAM MOHAMMADI, “AN INVESTIGATION OF THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF FUNCTIONAL DAIRY DESSERT PREPARED FROM HULL-LESS BARLEY MALT,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 47, no. 3, pp. 501–509, 2016, [Online]. Available: https://sid.ir/paper/144333/en

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