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RISSome physical and Mechanical properties of Kiwifruit
In this paper, the physical properties such as length, width, thickness, geometric mean diameter, arithmetic mean diameter, mass, true volume, apparent volume, true density, bulk density, porosity, sphericity, surface area, ...
Predicting Total Acceptance of Ice Cream Using Artificial Neural Network
Artificial neural network (ANN) models were used to predict the total acceptance of ice cream. The experimental sensory attributes (appearance, flavor, body and texture, coldness, firmness, viscosity, smoothness and ...
Application and Functions of Stabilizers in Ice cream
Ice cream as a complex food consists of small air cells dispersed in a partially frozen continuous aqueous phase. Its desired quality is achieved by both proper processing and formulation. Stabilizers are substances that, ...
Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream
Because of uncertain nature of sensory evaluation due to differences in the individual panelist's perception of the product attributes, application of fuzzy set concept could be useful. In this research, adaptive neuro-fuzzy ...
بررسی تاثیر جایگزینی مقادیر مختلف صمغ‌های کربوکسی‌متیل‌سلولز و ثعلب با صمغ دانه بالنگو شیرازی بر خصوصیات بستنی سخت خامه‌ای
یکی از مواد مهم فرمولاسیون بستنی، پایدار‌کننده‌ها می‌باشند که با هدف ایجاد نرمی در پیکره و بافت، یکنواختی در محصول، افزایش مقاومت به ذوب، کاهش رشد کریستال‌های یخ و لاکتوز در دوره ی نگهداری و ... اضافه می‌شوند. با توجه به ...
Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems
Rheological properties of solutions containing different ratios and concentrations of three hydrocolloids, i.e.,basil seed gum (BSG), guar gum and carboxymethyl cellulose (CMC) were investigated. In addition, the effect ...
Effect of deep-fat frying on sensory and textural attributes of pellet snacks
In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190 °C for 0.5, 1.5, 2.5, ...
Effect of frying temperature and time on image characterizations of pellet snacks
The development of non-destructive methods for the evaluation of food properties has important advantages for the food processing industries. So, the aim of this study was to evaluate the effects of frying temperature (150, ...
The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream
This study was aimed primarily at determining the suitability of two Iranian sources of hydrocolloid,
Balangu seed and palmate-tuber salep (PTS), for the production of ice cream mix. For this purpose, the
effect ...
Effect of some food hydrocolloids on the rheological properties of typical soft ice cream
اهداف: خواص رئولوژیکی صمغ ها در فرمولاسیون های غذایی به دلیل تاثیر آنها بر خواص بافتی و حسی بسیار حائز اهمیت است. بعلاوه داده های رئولوژیکی مواد غذایی سیال و نیمه جامد برای طراحی و مدلسازی فرآیندهای غذایی همراه جریان سیلات ...