EVALUATION OF THE EFFECT OF GRAPE CONCENTRATE INSTEAD INVERT SYRUP IN SOYMILK PASTILLE FORMULATION AN NUTRITIONAL VALUES AND SENSORY PROPERTIES

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Maghami kia Hamideh; SHAHIDI FAKHRI; MOHAMADI SANI ALI

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Seminar Paper

Paper Information

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

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Title

EVALUATION OF THE EFFECT OF GRAPE CONCENTRATE INSTEAD INVERT SYRUP IN SOYMILK PASTILLE FORMULATION AN NUTRITIONAL VALUES AND SENSORY PROPERTIES

Author(s)

Maghami kia Hamideh | SHAHIDI FAKHRI | MOHAMADI SANI ALI

Keywords

COMPONENT

SOY MILK

PASTILLE

NUTRITION

GRAPE CONCENTRATE

Abstract

SOY’S PRODUCTS AND THEIR NUTRITIONAL VALUE HAVE BEEN STUDIED BY SOME RESEARCHERS. IN THIS STUDY A NEW PRODUCT (SOY MILK PASTILLE) WAS PRODUCED FROM SOY MILK, STRAWBERRY FLAVOR, MIXTURE OF HYDROCOLLOIDS, SWEETENERS, PH ADJUTANTS AND OTHER INGREDIENTS. FIRST, TYPE AND LEVELS OF HYDROCOLLOIDS, SWEETENER AND PRODUCTION METHOD WERE EVALUATED. THEN, THE EFFECT OF GRAPE CONCENTRATE INSTEAD OF INVERT SUGAR ON NUTRITIONAL VALUES AND SENSORY PROPERTIES WAS STUDIED. THE RESULTS SHOWED THAT OVERALL ACCEPTANCE OF SOY PASTILLES THAT CONTENT OF GRAPE CONCENTRATE DECREASED IN DESPITE OF SOME GOOD EFFECTS ON NUTRITIONAL VALUES AND SENSORY ACCEPTABILITY.

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APA: Copy

Maghami kia, Hamideh, SHAHIDI, FAKHRI, & MOHAMADI SANI, ALI. (2013). EVALUATION OF THE EFFECT OF GRAPE CONCENTRATE INSTEAD INVERT SYRUP IN SOYMILK PASTILLE FORMULATION AN NUTRITIONAL VALUES AND SENSORY PROPERTIES. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926712/en

Vancouver: Copy

Maghami kia Hamideh, SHAHIDI FAKHRI, MOHAMADI SANI ALI. EVALUATION OF THE EFFECT OF GRAPE CONCENTRATE INSTEAD INVERT SYRUP IN SOYMILK PASTILLE FORMULATION AN NUTRITIONAL VALUES AND SENSORY PROPERTIES. 2013. Available from: https://sid.ir/paper/926712/en

IEEE: Copy

Hamideh Maghami kia, FAKHRI SHAHIDI, and ALI MOHAMADI SANI, “EVALUATION OF THE EFFECT OF GRAPE CONCENTRATE INSTEAD INVERT SYRUP IN SOYMILK PASTILLE FORMULATION AN NUTRITIONAL VALUES AND SENSORY PROPERTIES,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926712/en

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