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Showing 2 results for Faraji Kafshgari
Volume 13, Issue 51 (7-2016)
Abstract
The aim of this study was to evaluate the quality characteristics of bread produced by yeasts and lactobacillus isolated from native Iranian sourdough. Initially for the preparation sourdough, fresh microbial cells with certain number of colonies, by centrifugation were isolated of initial culturing bacteria and yeasts. Then equivalent 10% weight flour ,microbial cells mixed with equal amounts of water and flour. After processing identical samples to assess the quality characteristics of bread used of sensory evaluation test, image processing and Texture analysis. The experiments in a completely randomized design and completely randomized block with three replications were performed. The results showed that the samples significant effect on the quality characteristics. The results indicate that sourdough can be increasing the porosity of the sample So that e treat with 42 percent had the highest degree of porosity also sourdough delaying staling. According to the results from this study, treatment of Lactobacillus reuteri and Saccharomyces cerevisiae had best Sensory evaluation, porosity and texture.
Volume 14, Issue 62 (4-2017)
Abstract
The present research work was aimed to evaluate the effects of whey protein concentrate (WPC) at different levels of 0, 2, and 4%, as a protein based fat replacer, soy protein isolate (SPI) (0, 1, and 2%) and microbial transglutaminase (MTG) (0, 1, and 2%) on some physical properties of a low fat vanilla ice cream (4% fat). Electrophoresis pattern of ice cream proteins and effect of MTG on proteins were analyzed by SDS-PAGE. Total solids of all formulations was adjusted on 34%. Results showed that application of WPC in formulation of low fat ice cream significantly increased hardness and melting values, while SPI significantly (P<0.01) increased hardness and reduced melting value. MTG decreased hardness and melting of ice cream samples compared to the control (P<0.01). Results showed that application of MTG in low fat ice cream was more useful than the utilization of SPI and WPC in terms of hardness and melting properties.