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Information Journal Paper

Title

THE INFLUENCE OF CHUBAK EXTRACTION AND BASIL SEED GUM ON TEXTURE AND APPEARANCE OF STRUDEL PRODUCED BY FROZEN DOUGH

Pages

  159-169

Abstract

 In this research, the effect of chubak extraction (0, 0.5 and 1 %) and Basil seed gum (0, 0.3 and 0.6 %) were used in STRUDEL formulation in randomized design with factorial arrangement. Porosity and crust color were evaluated by Image J software. The result showed moisture and L* value were increased and a* value decreased by increasing the levels of both natural additives. The sample containing 0.5% chubak extraction and 0.3% Basil seed gum had the highest amount of specific volume and porosity and the lowest firmness. In addition the panelists introduced the samples containing 0.5% chubak extraction and 0.3% Basil seed gum and 1% chubak extraction and 0.3% Basil seed gum as the best in overall acceptance score.

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    APA: Copy

    SHEIKHOLESLAMI, Z., KARIMI, M., GHIYAFEH DAVOODI, M., SAHRAIYAN, B., & NAGHIPOUR, F.. (2018). THE INFLUENCE OF CHUBAK EXTRACTION AND BASIL SEED GUM ON TEXTURE AND APPEARANCE OF STRUDEL PRODUCED BY FROZEN DOUGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 159-169. SID. https://sid.ir/paper/72093/en

    Vancouver: Copy

    SHEIKHOLESLAMI Z., KARIMI M., GHIYAFEH DAVOODI M., SAHRAIYAN B., NAGHIPOUR F.. THE INFLUENCE OF CHUBAK EXTRACTION AND BASIL SEED GUM ON TEXTURE AND APPEARANCE OF STRUDEL PRODUCED BY FROZEN DOUGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):159-169. Available from: https://sid.ir/paper/72093/en

    IEEE: Copy

    Z. SHEIKHOLESLAMI, M. KARIMI, M. GHIYAFEH DAVOODI, B. SAHRAIYAN, and F. NAGHIPOUR, “THE INFLUENCE OF CHUBAK EXTRACTION AND BASIL SEED GUM ON TEXTURE AND APPEARANCE OF STRUDEL PRODUCED BY FROZEN DOUGH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 159–169, 2018, [Online]. Available: https://sid.ir/paper/72093/en

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