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Showing 2 results for Hojjat Eslami
Volume 12, Issue 49 (10-2015)
Abstract
The effect of adding Eleaagnus angustifolia powder to quality characteristics of burger’s bread an 5,10 and 15 percent levels was checked. Moisture and tissue’s characteristics (Hardness,Springiness,cohesivness) of treatment and blank breads was measured in first, third and fifth days. A test was done Hedonic test, color measurement and, assessment of porosity and scattering of cavities in bread’s texture in first day.The results show increasing levels of Eleaagnus angustifolia in breads lead to increase moisture, decrease volume , porosity and darker appearance than to control sample.The evaluation of textural preperties determined above the 10 perecent levels of Eleaagnus angustifolia powder lead to increase textural Hardness of bread.on the other hand, adding Eleaagnus angustifolia’s powder , in all levels , lead to reduction in of intransitive powder for cutting beard. In terms of staling process , during the retention time , the sample which contains 10 perecent of Eleaagnus angustifolia’s powder staled slower than the other sample in the period of maintenance and 15 percent’s sample had most stale’speed. According to analysing the sensory evaluation, 10 percent sample had most acceptance. Generally according to the results treatment bread included 10 percent of eleaagnus angustifolia’s powder,will suggest for greater acceptance ,lower hardness, procrastination in staling and increas the amount of fiber.
Volume 13, Issue 56 (10-2015)
Abstract
In this study, the effect of sucrose substitution by date and glucose syrup in kombucha production has been investigated due to heath and economic benefits of date syrup. The effect of this substitution on the rheological, flavor and organoleptic properties of final product have been analyzed in order to evaluate possible marketability and consumer acceptance as the diverted product.Results showed that date syrup has the significant effect on the growth and persistency of microorganisms which effect on its healthy characteristics but its sour taste and flavor was stronger than blank sample.kinetics of glucuronic acid and total acid production have been evaluated by first order equation.result showed that at the first day after filtering(treatment pasted 10 days for initial fermentation) initial value of glucuronic acid and total acid were higher in date syrup added kombucha and the increment of glucuronic and total acid production was high in date syrup treatment which indicated that prescence of simple sugars (glucose and fructose) in date syrup can affect on microbial groth and both initial value and rate of acid production during the storage of filtered kombucha.