DETERMINE THE RHEOLOGICAL PROPERTIES DESSERT MADE WITH PISTACHIOS AND DATES

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.

KHORASANY S.; AZIZI M.H.

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

Journal Paper

Paper Information

Journal: Journal of food science and technology Year:2017 | Volume:14 | Issue:62 Page(s): 167-180

Download Full-Text

Persian Verion

View:

1,144

Download:

Cites:

Information Journal Paper

Title

DETERMINE THE RHEOLOGICAL PROPERTIES DESSERT MADE WITH PISTACHIOS AND DATES

Author(s)

KHORASANY S. | AZIZI M.H. | Issue Writer Certificate

Keywords

PISTACHIO PASTEQ1

DATE POWDERQ2

CHOCOLATE BREAKFASTQ1

BREAKFAST HALVAQ1

RHEOLOGICAL PROPERTIESQ2

Abstract

Pistachio has been considered as an ancient valuable nut, and is famous as the king of nuts. The nutritional value, taste, digestibility, high level of calories, vitamins and minerals are among characteristics which make pistachio superior to other nuts. Over the last five years, more than 50 percent of the pistachio all over the world, with the annual average of 120,000 tons, has had its source in Iran, with an estimated waste of 30,000 tons. This research used PISTACHIO PASTE, DATE POWDER, milk powder, vanilla, and monoglyceride in different portions as the ingredients of CHOCOLATE BREAKFAST. Following CHOCOLATE BREAKFAST preparation, it was properly-packed. RHEOLOGICAL PROPERTIES of the samples were evaluated. In this regard, the viscosity parameters, activation energy values, flow behavior index and consistency factor were measured in different treatments and appropriate statistical software was used for the statistical analysis. The results showed that CHOCOLATE BREAKFAST is made of a pasty mixture the flow of which is dependent on the time and temperature; it has thixotropic property and its apparent viscosity decreases along with the increase in cutting time.

Cites

No record.

References

No record.

Cite

APA: Copy

KHORASANY, S., & AZIZI, M.H.. (2017). DETERMINE THE RHEOLOGICAL PROPERTIES DESSERT MADE WITH PISTACHIOS AND DATES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(62), 167-180. SID. https://sid.ir/paper/71959/en

Vancouver: Copy

KHORASANY S., AZIZI M.H.. DETERMINE THE RHEOLOGICAL PROPERTIES DESSERT MADE WITH PISTACHIOS AND DATES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(62):167-180. Available from: https://sid.ir/paper/71959/en

IEEE: Copy

S. KHORASANY, and M.H. AZIZI, “DETERMINE THE RHEOLOGICAL PROPERTIES DESSERT MADE WITH PISTACHIOS AND DATES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 62, pp. 167–180, 2017, [Online]. Available: https://sid.ir/paper/71959/en

Related Journal Papers