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RISEffect of different temperature and hydrocolloids on rheological properties of ketchup
The rheological behavior of ketchup were determined using Bohlin rotational viscometer and the effect of guar gum and xanthan at four levels (0,0.5,0.75,1%) and temperatures at 25,35,45, and 55°C were investigated. Ketchup was found to exhibit non...
Effect of increasing the protein to fat ratio and reducing fat content on the chemical and physical properties of processed cheese product
In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starches
The digestibility and estimated glycemic indices (GI) of native (NWS), cross-linked (CLWS) and hydroxypropylated wheat starches (HPWS) were obtained by in vitro enzymatic hydrolysis. The resistant starch (RS) content and ...
The rheological properties of ketchup as a function of different hydrocolloids and temperature
The flow properties of ketchup were assessed upon addition of commonly used food thickeners: guar,
xanthan and CMC gum at three different concentrations (0.5%, 0.75% and 1%) and four temperatures (25, 35, 45 and ...
Steady shear rheological properties of native and hydrothermally modified Persian acorn (Quercus brantii Lindle.) starches
The steady shear rheological properties of native and hydrothermally modified Persian acorn starches at different concentrations (1, 2, and 3%) and temperatures (25, 40, 55, and 70 °C) were assessed. The rheological data of starch dispersions were...
Rheological and Textural Aspects of Transglutaminase Applications in Dairy Product
production, protein cross-linking by means of TGase offers the possibility of obtaining low-fat, low calorie and low dry matter products with improved rheological/textural properties and without adversely affecting the physical properties of the product...
ANFIS modeling of viscosity in low-fat mayonnaise
The aim of this study was to employ pectin and modified starch as the fat mimetics in mayonnaise. All mayonnaise treatments were evaluated and compared based on viscosity at 4, 25 and 40º C. An adaptive neuro-fuzzy inference ...
Study on rheological properties of pistachio butter
. To evaluate the ability of these models to predict rheological characteristics of pistachio butter, three statistical parameters namely; R2, RMSE, and MRDM were used and finally Herschel-Bulkley model was found to be the most appropriate to fit the flow curves...
A novel food stabilizer extracted from Ocimum basilicum L. seeds: a rheological study
basil seed has responsible amounts of gum with interesting functional properties compareable to some commercial food hydrocolloids.
Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology
The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 ...