THE EFFECT OF APPLYING GLUTEN, WHEAT FIBER AND VINEGAR ON THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF IRANIAN STRUDELS

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.

salmanizadeh Sanaz; Moazzezi Shima; NATEGHI LEILA

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

Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

Download Full-Text

View:

161

Download:

225

Information Seminar Paper

Title

THE EFFECT OF APPLYING GLUTEN, WHEAT FIBER AND VINEGAR ON THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF IRANIAN STRUDELS

Author(s)

salmanizadeh Sanaz | Moazzezi Shima | NATEGHI LEILA

Keywords

GLUTEN

STRUDELS

WHEAT FIBER

VINEGAR

SHELF-LIFE

Abstract

IN THIS STUDY FOUR LEVEL OF GLUTEN (0.5, 0.75, 1, 1.5%), WHEAT FIBER (0.75, 1, 1.25, 1.5%) AND VINEGAR (0.25, 0.5, 0.75, 1%) WERE ADDED TO THE FLOUR OF IRANIAN STRUDELS AND THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF THEM WERE INVESTIGATED. FOR THIS PURPOSE STRUDELS WERE BAKED AND SPECIFIC VOLUMES OF THE SAMPLES WERE EVALUATED (THE RAPESEED DISPLACEMENT METHOD WAS USED FOR MEASURING THE SPECIFIC VOLUME OF THE SAMPLES) AND THEIR STALENESS SENSORY WAS EVALUATED FROM THE 1ST TILL THE 9TH WEEK. ALSO, QUALITY SENSORY EVALUATION, PH VALUE, ACTIVITY OF WATER AND THE VOLUME OF THE PRODUCED STRUDELS WERE EXAMINED.. SAMPLE NO.4 HAD THE HIGHEST SPECIFIC VOLUME.ALSO, THE ADDITION OF VINEGAR RESULTED IN REDUCED PH VALUE OF THE TREATMENTS SIGNIFICANTLY SUCH THAT PH VALUE OF THE CONTROL SAMPLE DECREASED FROM 6.20 TO 5.23 IN THE TREATMENT NO.4.THE PERCENTAGE OF AW FOR TREATMENT NO.3 AND TREATMENT NO.4 SHOWED THE STANDARD AW PERCENTAGE (SHOULD NOT EXCEED 0.78%) FOLLOWING ADDITION OF THESE COMPOUNDS. (THERE WAS NO STATISTICALLY SIGNIFICANT DIFFERENCE BETWEEN THEM) THE RESULTS OF SENSORY STALENESS EVALUATION DEMONSTRATED THAT THE COMBINATION OF GLUTEN, WHEAT FIBER, IN THE STRUDELS SIGNIFICANTLY RETARD.

Cites

No record.

References

No record.

Cite

APA: Copy

salmanizadeh, Sanaz, Moazzezi, Shima, & NATEGHI, LEILA. (2013). THE EFFECT OF APPLYING GLUTEN, WHEAT FIBER AND VINEGAR ON THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF IRANIAN STRUDELS. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926643/en

Vancouver: Copy

salmanizadeh Sanaz, Moazzezi Shima, NATEGHI LEILA. THE EFFECT OF APPLYING GLUTEN, WHEAT FIBER AND VINEGAR ON THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF IRANIAN STRUDELS. 2013. Available from: https://sid.ir/paper/926643/en

IEEE: Copy

Sanaz salmanizadeh, Shima Moazzezi, and LEILA NATEGHI, “THE EFFECT OF APPLYING GLUTEN, WHEAT FIBER AND VINEGAR ON THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF IRANIAN STRUDELS,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926643/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops