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RISReplacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics
In this research, application and effect of soy milk on quality, physicochemical and
sensory characteristics of eggless cake were investigated. In order to examine functionality
and adequacy of soy milk in cake making, egg...
A Revival of Traditional BEH-ROB Marmalade and Inspecting Its Sensory and Physiochemical Characteristics
% and 30%) on sensory characteristics including taste, color, consistency, adhesiveness,
spreadability on the bread and the overall acceptability, chemical characteristics including acidity, pH, Brix and
total solids and color analysis...
Effect of coating concentration and combined osmotic and hot-air dehydration on some physico-chemical, textural and sensory properties of apple slabs
In a 120 min osmotic dehydration procedure followed by an air drying process, the effect of Carboxy-Methyl Cellulose (CMC) on some qualitative characteristics of apple slabs including browning index (BI) and rehydration ...
Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer
Guar gum and whey proteins concentrate (WPC-35) were used as functional additives
to improve the functional characteristics (hardness and meltability) of the Na-caseinatebased
imitation cheese. Also, the ...
Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread
Quality improvement of baked products is becoming an awareness for a wide
range of manufacturers and consumers. In the current study, optimization of final
proofing time, FPT, (20–60 min), dough mixing time ...