List of Articles Elastic modules

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  1 - Rheological, physicochemical and sensory properties of low-fat prebiotic yogurt containing inulin, polydextrose and carboxymethylcellulose
  Somayeh Abbasi asl yasamin latifi Nafiseh Mohammadi kartalaei
  10.30495/jftn.2022.63850.11157
  Over the past decade, the consumption of lean and low-fat foods has expanded significantly, as there is a link between fat consumption and many diseases, including obesity, Cardiovascular disease such as atherosclerosis and cancer., the food industry is facing increasin More

  Over the past decade, the consumption of lean and low-fat foods has expanded significantly, as there is a link between fat consumption and many diseases, including obesity, Cardiovascular disease such as atherosclerosis and cancer., the food industry is facing increasing demand for reducing the amount of fat in food products. Yogurt is one of the most popular dairy products that has a special place in the diet of consumers. Because fat reduction reduces the sensory properties of yogurt, researchers are looking to use suitable fat substitutes to improve the properties food.Materials and Method: In this study, low-fat prebiotic yogurt uses inulin. poly dextrose (zero, 2 and 3%) and carboxy methyl cellulose in combination with inulin-carboxy methyl cellulose and poly dextrose-carboxy Methylcellulose was performed. Results: The results showed that the amount of Syneresisdecreased with increasing inulin concentration and poly dextrose. Meanwhile, adding a constant concentration of carboxy methyl cellulose to different samples containing inulin and carboxy methyl cellulose further reduced the Syneresis.Which had a non-significant effect on pH and acidity. Examination of rheological properties showed that the addition of inulin and poly dextrose increases the apparent viscosity, storage modulus and modulus of loss of low-fat yogurt, and the addition of a constant concentration of carboxy methyl cellulose improves the rheological properties as much as possible.Statistical findings of sensory evaluation of low-fat yogurt showed that the addition of inulin poly dextrose along with a constant concentration of carboxy methyl cellulose improves the overall acceptance of low-fat yogurt . Manuscript profile
• Open Access Article
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  2 - The Attitude of Variation of Elastic Modules in Single Wall Carbon Nanotubes: Nonlinear Mass-Spring Model
  A.R Golkarian M Jabbarzadeh
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