فهرس المقالات Texture Profile Analysis

• حرية الوصول المقاله
  • صفحة الملخص
  • نص كامل
  
  1 - The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese
  M. Yousefi Jozdani M. Goli S. A. Mortazavi
  In this research, an industrial spray dryer was used and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder were evaluated. For this purpose, whole milk was أکثر

  In this research, an industrial spray dryer was used and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder were evaluated. For this purpose, whole milk was converted into powder by using three different speeds (10,000, 11,000, and 12,000 rpm). The results showed that by increasing atomizer speed in the spray dryer, the average size of casein micelle is significantly decreased (P < 0.05), whereas no significant effect is observed on the chemical properties of milk powder. White cheese characteristics indicated that by increasing atomizer speed, texture parameters, such as hardness, mastication, and gumminess were significantly reduced (P < 0.05). Sensory evaluation also revealed that the cheese samples prepared with dried milk produced at 12,000 rpm were highly accepted by the panelists. Overall, the findings suggested that 12,000 rpm is the optimal atomizer speed for milk powder production. تفاصيل المقالة
• حرية الوصول المقاله
  • صفحة الملخص
  • نص كامل
  
  2 - Effect of tragacanth gum on texture and staling of commercial sponge cake
  اعظم حاج محمدی جواد کرامت محمد حجت الاسلامی هومان مولوی
  Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and أکثر

  Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular bakery products due to its nutritional value, ready-to-eat nature, long-shelf life and specifically its fine structure. Tragacanth gum can improve textural properties of bakery products duo to its nature as a hydrocolloid. Experimental: In this study, texture profile analysis (TPA) and also cutting tests (for crumb and crust) were applied to find out the effects of tragacanth gum on the textural properties of commercial sponge cakes during 30 days. The concentrations of tragacanth gum were 0.1, 0.2, 0.3, 0.4, 0.6, and 0.8% (w/w) in the cakes’ batter. Results &Discussion: Results revealed that tragacanth gum up to 0.4% led to softening the texture of the cake and reducing the signs of aging. Recommended applications/industries: Application of tragacanth gum (up to indicated level) in bakery products, particularly the sponge cake, can improve textural properties and increase shelf life of these products. تفاصيل المقالة