OPTIMIZATION OF PUMPKIN BUTTER FORMULATION CONTAINING MICROCRYSTALLINE CELLULOSE AND MODIFIED STARCH BASED ON THE COLOR FACTOR AND TEXTURE PROPERTIES BY RESPONSE SURFACE METHODOLOGY

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MEHRABAN SANGATASH M.; MOSHTAGHI P.; SARRAF M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:63 Page(s): 29-40

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Information Journal Paper

Title

OPTIMIZATION OF PUMPKIN BUTTER FORMULATION CONTAINING MICROCRYSTALLINE CELLULOSE AND MODIFIED STARCH BASED ON THE COLOR FACTOR AND TEXTURE PROPERTIES BY RESPONSE SURFACE METHODOLOGY

Author(s)

MEHRABAN SANGATASH M. | MOSHTAGHI P. | SARRAF M. | Issue Writer Certificate

Keywords

PUMPKIN SPREADQ1

MICROCRYSTALLINE CELLULOSEQ2

MODIFIED STARCHQ2

RESPONSE SURFACE METHODOLOGYQ1

Abstract

Using nutritionally valuable products is important as people taste is going toward varies foods. The use of pumpkin can provide nutritionally qualified and valuable product, diversity of products and higher customer choice because it contains helpful and therapeutic compounds. In the current research, different levels of MODIFIED STARCH (0.2, 0.15, 0.1 percentage) and micro-crystalline cellulose (1.5, 1, 0.5 percentage) were used in the production of fruit butter for improving the consistency and the texture properties including hardness, toughness, gummy, cohesiveness, chewiness, …. and color attributes including three factors of L, a and b were evaluated. The results showed that the cohesiveness, gummy and hardness decreased with increasing the micro-crystalline cellulose. Furthermore, with increasing the MODIFIED STARCH increased the hardness, toughness, cohesiveness, chewiness, L and b parameters, but it had no effect on gummy, significantly. The pumpkin can be used as a natural and also enrichment combination in the process of the productions such as fruit butter due to its functional properties.

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APA: Copy

MEHRABAN SANGATASH, M., MOSHTAGHI, P., & SARRAF, M.. (2017). OPTIMIZATION OF PUMPKIN BUTTER FORMULATION CONTAINING MICROCRYSTALLINE CELLULOSE AND MODIFIED STARCH BASED ON THE COLOR FACTOR AND TEXTURE PROPERTIES BY RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(63), 29-40. SID. https://sid.ir/paper/71974/en

Vancouver: Copy

MEHRABAN SANGATASH M., MOSHTAGHI P., SARRAF M.. OPTIMIZATION OF PUMPKIN BUTTER FORMULATION CONTAINING MICROCRYSTALLINE CELLULOSE AND MODIFIED STARCH BASED ON THE COLOR FACTOR AND TEXTURE PROPERTIES BY RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(63):29-40. Available from: https://sid.ir/paper/71974/en

IEEE: Copy

M. MEHRABAN SANGATASH, P. MOSHTAGHI, and M. SARRAF, “OPTIMIZATION OF PUMPKIN BUTTER FORMULATION CONTAINING MICROCRYSTALLINE CELLULOSE AND MODIFIED STARCH BASED ON THE COLOR FACTOR AND TEXTURE PROPERTIES BY RESPONSE SURFACE METHODOLOGY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 63, pp. 29–40, 2017, [Online]. Available: https://sid.ir/paper/71974/en

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