USING IRANIAN LOCUST BEAN GUM TO PRODUCE KETCHUP SAUCE IN COMPARISON WITH COMMERCIAL LOCUST BEAN GUM AND TRAGACANTH GUM

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

DARABZADEH N.; FARAHNAKY A.; MAJZOOBI M.; MESBAHI GH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2012 | Volume:22 | Issue:2 Page(s): 113-122

Download Full-Text

Persian Verion

View:

1,768

Download:

Cites:

Information Journal Paper

Title

USING IRANIAN LOCUST BEAN GUM TO PRODUCE KETCHUP SAUCE IN COMPARISON WITH COMMERCIAL LOCUST BEAN GUM AND TRAGACANTH GUM

Author(s)

DARABZADEH N. | FARAHNAKY A. | MAJZOOBI M. | MESBAHI GH. | Issue Writer Certificate

Keywords

IRANIAN LOCAL LOCUST BEAN GUMQ3

TRAGACANTHQ2

KETCHUP SAUCEQ2

RHEOLOGYQ2

Abstract

Iranian locust bean gum (LBG) was extracted and used in the formulation of KETCHUP SAUCE and its effects on different properties of the produced sauces were evaluated. Four different formulations were produced, control was without any gum, and the other three samples were produced with Iranian LBG, commercial LBG or TRAGACANTH gum and their functional properties were compared in terms of rheological properties, consistency, syneresis and color. The results showed that Iranian LBG improved rheological properties and consistency and reduced the syneresis of the ketchup samples compared to the control without gum. In some cases the Iranian LBG acted better than the commercial LBG and therefore more research is recommended for improving its functional properties and using of it in food materials.

Cites

PRODUCTION AND OPTIMIZING FORMULATION OF MEDLAR SAUCE BY THE APPLICATION OF PERSIMMON JUICE AS A SWEETENER USING RESPONSE SURFACE METHODOLOGY

References

No record.

Cite

APA: Copy

DARABZADEH, N., FARAHNAKY, A., MAJZOOBI, M., & MESBAHI, GH.. (2012). USING IRANIAN LOCUST BEAN GUM TO PRODUCE KETCHUP SAUCE IN COMPARISON WITH COMMERCIAL LOCUST BEAN GUM AND TRAGACANTH GUM. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(2), 113-122. SID. https://sid.ir/paper/148465/en

Vancouver: Copy

DARABZADEH N., FARAHNAKY A., MAJZOOBI M., MESBAHI GH.. USING IRANIAN LOCUST BEAN GUM TO PRODUCE KETCHUP SAUCE IN COMPARISON WITH COMMERCIAL LOCUST BEAN GUM AND TRAGACANTH GUM. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2012;22(2):113-122. Available from: https://sid.ir/paper/148465/en

IEEE: Copy

N. DARABZADEH, A. FARAHNAKY, M. MAJZOOBI, and GH. MESBAHI, “USING IRANIAN LOCUST BEAN GUM TO PRODUCE KETCHUP SAUCE IN COMPARISON WITH COMMERCIAL LOCUST BEAN GUM AND TRAGACANTH GUM,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 22, no. 2, pp. 113–122, 2012, [Online]. Available: https://sid.ir/paper/148465/en

Related Journal Papers