EVALUATION EFFECT OF GUM TRAGACANTH AND CARBOXYMETHYL CELLULOSE ON STABILITY OF BEVERAGE CONTAINING BASIL SEED

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.

HAJMOHAMMADI A.; PIROUZIFARD M.KH.; SHAHEDI M.; ALIZADEH M.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:70 Page(s): 213-224

Download Full-Text

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

Persian Verion

View:

935

Download:

Cites:

Information Journal Paper

Title

EVALUATION EFFECT OF GUM TRAGACANTH AND CARBOXYMETHYL CELLULOSE ON STABILITY OF BEVERAGE CONTAINING BASIL SEED

Author(s)

HAJMOHAMMADI A. | PIROUZIFARD M.KH. | SHAHEDI M. | ALIZADEH M. | Issue Writer Certificate

Keywords

FRUIT BASED BEVERAGEQ1

BASIL SEEDQ1

HYDROCOLLOIDQ2

ZETA POTENTIALQ1

COLORQ2

Abstract

Juices are kinds of popular beverages in world but are poor in term of fiber content. Generation of food products which contains relatively high amount of dietary fiber, due to its healthy properties, remains a challenge because of negative effects of dietary fiber on appearance and stability of these products. In this study, stability of FRUIT BASED BEVERAGEs containing different percent of BASIL SEEDs, as a dietary fiber source, was evaluated. Gum Tragacanth (GT) and Carboxymethyl cellulose (CMC) was used for stabilized seeds. Then change in stability of beverages during time was evaluated by measuring of ZETA POTENTIAL, rheological properties, height percent of seeds and COLOR changes. Results showed that GT was more effective than CMC for preventing sedimentation of seeds, although ZETA POTENTIAL of CMC was higher and consistency index of both HYDROCOLLOID was similar. However existence of GT in samples caused to darkening of the COLOR samples but CMC had not effect on COLOR.

Cites

EFFECTS OF PSYLLIUM AND MARVE SEED MUCILAGES ON PHYSICAL, SENSORY AND STALING PROPERTIES OF SPONGE CAKE

References

No record.

Cite

APA: Copy

HAJMOHAMMADI, A., PIROUZIFARD, M.KH., SHAHEDI, M., & ALIZADEH, M.. (2017). EVALUATION EFFECT OF GUM TRAGACANTH AND CARBOXYMETHYL CELLULOSE ON STABILITY OF BEVERAGE CONTAINING BASIL SEED. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(70), 213-224. SID. https://sid.ir/paper/71588/en

Vancouver: Copy

HAJMOHAMMADI A., PIROUZIFARD M.KH., SHAHEDI M., ALIZADEH M.. EVALUATION EFFECT OF GUM TRAGACANTH AND CARBOXYMETHYL CELLULOSE ON STABILITY OF BEVERAGE CONTAINING BASIL SEED. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(70):213-224. Available from: https://sid.ir/paper/71588/en

IEEE: Copy

A. HAJMOHAMMADI, M.KH. PIROUZIFARD, M. SHAHEDI, and M. ALIZADEH, “EVALUATION EFFECT OF GUM TRAGACANTH AND CARBOXYMETHYL CELLULOSE ON STABILITY OF BEVERAGE CONTAINING BASIL SEED,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 70, pp. 213–224, 2017, [Online]. Available: https://sid.ir/paper/71588/en

Related Journal Papers