PHYSICAL PROPERTIES OF FERMENTED MILK TABLETS

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.

BARZEGAR Z.; JAHADI M.; HANIFPOUR M.A.

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

Download Full-Text

View:

607

Download:

485

Cites:

Information Journal Paper

Title

PHYSICAL PROPERTIES OF FERMENTED MILK TABLETS

Author(s)

BARZEGAR Z. | JAHADI M. | HANIFPOUR M.A. | Issue Writer Certificate

Keywords

EFFERVESCENT AGENTS

FERMENTED MILK

PHYSICAL PROPERTIES

TABLET

Abstract

Nowadays, milk TABLETs are considered favorable due to several advantages, including good taste and chewing properties, ease of transport, increased bioavailability, ease of storage, stability of active ingredients and improved functional properties. This study seeks to investigate the characteristics of FERMENTED MILK TABLETs in relation to its use as a beverage producing TABLET. The effects of effervescent agent contents (0, 20, 40, 50, 60 %) (citric acid, tartaric acid and sodium bicarbonate) on physical and sensory properties of FERMENTED MILK TABLETs were evaluated. PHYSICAL PROPERTIES, including weight and diameter of the TABLET containing different percentages of effervescent agent (i.e.0-60 %) did not differ significantly (P≤0.05). Increasing the level of the effervescent agent (i.e.0-60%) led to hardness reduction, as well as the friability value and dissolution time of this TABLET in water. Regarding the sensory properties of the FERMENTED MILKy drink produced by TABLETs, the appearance, mouth feel and flavor acceptability of FERMENTED MILK TABLETs containing 40 % effervescent agent had the highest significant score (P≤0.05).

Cites

No record.

References

No record.

Cite

APA: Copy

BARZEGAR, Z., JAHADI, M., & HANIFPOUR, M.A.. (2018). PHYSICAL PROPERTIES OF FERMENTED MILK TABLETS. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 8(1), 21-28. SID. https://sid.ir/paper/699492/en

Vancouver: Copy

BARZEGAR Z., JAHADI M., HANIFPOUR M.A.. PHYSICAL PROPERTIES OF FERMENTED MILK TABLETS. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2018;8(1):21-28. Available from: https://sid.ir/paper/699492/en

IEEE: Copy

Z. BARZEGAR, M. JAHADI, and M.A. HANIFPOUR, “PHYSICAL PROPERTIES OF FERMENTED MILK TABLETS,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 8, no. 1, pp. 21–28, 2018, [Online]. Available: https://sid.ir/paper/699492/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops