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Changes in volume, porosity and viscoelastic properties of packaged donut during storage

عنوان مقاله: Changes in volume, porosity and viscoelastic properties of packaged donut during storage
شناسه (COI) مقاله: IECFP01_095
منتشر شده در اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی در سال 1391
مشخصات نویسندگان مقاله:

Arash ghaitaranpour - M. Sc .Student, Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
Mohammad Elahi - Assistant Professor, Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
masoud najaf nagafi - Assistant Professor Department of Food Science & Technology, Institute of Scientific-Applied Higher Education Jihad-e-Agriculture, Iran
Mohebbat Mohebbi - Associate Professor, Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

خلاصه مقاله:
The aim of this study was to determine Changes in volume, porosity and viscoelastic properties of donut which are related to retrogradation and compression load on donut. The results of this research show that donut staling induced an increase in crumb hardness and density but a decrease in donuts volume, porosity, K1 & K2 (Peleg-Normand’s equations Coefficients). as compression load on donut increased from sample (a) to sample (d), density of donut increased too but porosity and volume decreased and The value of K1 & K2 did not change significantly (P<0.05).

کلمات کلیدی:
donut, staling, volume, porosity, viscoelastic properties

صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/389296/