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

video

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

sound

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

Persian Version

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

View:

154
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

78
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Seminar Paper

Title

THE EFFECT OF APPLYING APPLE POMACE AND SODIUM STEAROYL -2-LACTYLATE ON RHEOLOGICAL PROPERTIES AND SHELF LIFE OF TAFTOON BREAD

Author(s)

 Moazzezi Shima | salmanizadeh Sanaz | Nateghi Morvarid Yousefi Leila

Pages

  -

Abstract

 THIS STUDY WAS DESIGNED TO INVESTIGATE THE EFFECT OF APPLIED APPLE FIBER AND SODIUM STEAROYL LACTYLATE ON IMPROVE THE RHEOLOGICAL PROPERTIES AND STALING OF TRADITIONAL TAFTOON BREAD. THE RHEOLOGICAL PROPERTIES OF DOUGH WERE EVALUATED USING FARINOGRAPH AND EXTENSOGRAPH. BREAD STALING TEST WAS APPLIED BY SENSORY EVALUATION DURING 1, 2, AND 3 DAYS. FOR THIS PURPOSE, THREE DIFFERENT AMOUNTS OF APPLE FIBER (7%, 9%, AND 13%) WERE DRIED IN A CABINET DRYER AT 58OC AS A POWDER AS WELL AS SODIUM STEAROYL LACTYLATE (SSL) AT 0.75%, AND 1.0% (W/W) WERE ADDED TO THE FLOUR. A FULL FACTORIAL DESIGN USED TO ARRANGE TREATMENTS. THE RESULTS OF FARINOGRAPH INDICATED THAT, SAMPLES D1 (7% APPLE FIBER AND 0.75% SSL) AND D3 (13% APPLE FIBER AND 0.75% SSL) HAD THE HIGHEST WATER ABSORPTION CAPACITY RESPECTIVELY AND SAMPLE D2 HAD LOWER DEGREE OF SOFTENING, AND HIGHER QUALITY PROPERTIES COMPARED TO CONTROL AND ALSO THE OTHER SAMPLES. THE RESULTS OF EXTENSOGRAPH IN THE SAMPLE CONTAINING 13% APPLE FIBER AND 0.75% SSL INDICATED LOWER RATIO AND HIGH ENERGY FOR ALL THREE TIME RANGES (45, 90, 135 MIN) AS COMPARED WITH OTHER EXPERIMENTAL SAMPLES. THE RESULTS OF THE PANELISTS INDICATED THAT THE ENRICHED BREADS CONTAINING 13% APPLE FIBER AND 0.75% SSL OBTAINED HIGHEST BREAD SCORE FOR OVERALL ACCEPTABILITY. THE RESULTS OF THIS STUDY DEMONSTRATED THAT THE COMBINATION OF HIGH LEVEL OF APPLE FIBER AND SSL IN THE TAFTOON BREAD SIGNIFICANTLY RETARD STALING ON IT AND IMPROVED ITS RHEOLOGICAL PROPERTIES.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    Moazzezi, Shima, salmanizadeh, Sanaz, & Nateghi Morvarid Yousefi, Leila. (2013). THE EFFECT OF APPLYING APPLE POMACE AND SODIUM STEAROYL -2-LACTYLATE ON RHEOLOGICAL PROPERTIES AND SHELF LIFE OF TAFTOON BREAD. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926567/en

    Vancouver: Copy

    Moazzezi Shima, salmanizadeh Sanaz, Nateghi Morvarid Yousefi Leila. THE EFFECT OF APPLYING APPLE POMACE AND SODIUM STEAROYL -2-LACTYLATE ON RHEOLOGICAL PROPERTIES AND SHELF LIFE OF TAFTOON BREAD. 2013. Available from: https://sid.ir/paper/926567/en

    IEEE: Copy

    Shima Moazzezi, Sanaz salmanizadeh, and Leila Nateghi Morvarid Yousefi, “THE EFFECT OF APPLYING APPLE POMACE AND SODIUM STEAROYL -2-LACTYLATE ON RHEOLOGICAL PROPERTIES AND SHELF LIFE OF TAFTOON BREAD,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926567/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button