INVESTIGATION EFFECT SOY FLOUR ALTERNATIVE ARDEH TEXTURE CHARACTERISTICS, RHEOLOGICAL AND SENSORIAL SESAME CREAM

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POURHAJI F.; MAZAHERI TEHRANI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:58 Page(s): 195-203

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Title

INVESTIGATION EFFECT SOY FLOUR ALTERNATIVE ARDEH TEXTURE CHARACTERISTICS, RHEOLOGICAL AND SENSORIAL SESAME CREAM

Author(s)

POURHAJI F. | MAZAHERI TEHRANI M. | Issue Writer Certificate

Keywords

SOY MEALQ2

LECITHINQ2

SESAME CREAMQ2

PHYSICAL AND CHEMICAL PROPERTIESQ2

Abstract

Use of soy products in SESAME CREAM composition led to produce nutritious and healthy product with better quality and quantity. In this study, the effect of replacing SOY MEAL instead of sesame in producing SESAME CREAM to reduce fat and increase the protein content and the use of LECITHIN as emulsifier to improve rubbibility on chemical, physical properties and sensory evaluation was examined. Replacement percent of SOY MEAL (0, 20, 30 and 40 percent) and LECITHIN (7, 5, 0 and 10 % w/w) was considered in the formulation. By increasing soya meal and LECITHIN replacements, changes in fat, protein, hardness, color (l *, b *, a *) was significant. In SOY MEAL replacing, significant moisture difference (p<0.05) was not reported. The treatment with 20 percent SOY MEAL and 10 percent LECITHIN in terms of physical and sensory properties obtained highest score and evaluated as the optimal sample and treatments with 40% and soy flour and 10% LECITHIN in terms of the chemical properties due to increasing protein content and reducing the amount of fat was considered as the optimal treatment.

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APA: Copy

POURHAJI, F., & MAZAHERI TEHRANI, M.. (2016). INVESTIGATION EFFECT SOY FLOUR ALTERNATIVE ARDEH TEXTURE CHARACTERISTICS, RHEOLOGICAL AND SENSORIAL SESAME CREAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(58), 195-203. SID. https://sid.ir/paper/72747/en

Vancouver: Copy

POURHAJI F., MAZAHERI TEHRANI M.. INVESTIGATION EFFECT SOY FLOUR ALTERNATIVE ARDEH TEXTURE CHARACTERISTICS, RHEOLOGICAL AND SENSORIAL SESAME CREAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(58):195-203. Available from: https://sid.ir/paper/72747/en

IEEE: Copy

F. POURHAJI, and M. MAZAHERI TEHRANI, “INVESTIGATION EFFECT SOY FLOUR ALTERNATIVE ARDEH TEXTURE CHARACTERISTICS, RHEOLOGICAL AND SENSORIAL SESAME CREAM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 58, pp. 195–203, 2016, [Online]. Available: https://sid.ir/paper/72747/en

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