کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11012685 | 1797876 | 2019 | 26 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt
ترجمه فارسی عنوان
خواص فیزیکی شیمیایی نشاسته اصلاح شده در شرایط تولید ماست و ارتباط آن با خواص ماست
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کلمات کلیدی
نشاسته، اتصال صلیب، استیل شدن، ویسکوزیته، ماست، ریز ساختار،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The characteristics of three acetylated distarch phosphates with different degree of cross linking (ADP-Lâ¯<â¯ADP-Mâ¯<â¯ADP-H) and acetylation were studied under yogurt manufacture conditions, and the properties of yogurts made with these starches were evaluated. The modified starch showed lower solubility and viscosity than native starch (NS), but better resistance to acid and shear force was obtained. The acid milk gels containing modified starches exhibited well-organized and homogenized microstructure, while much denser structure with large aggregates were observed in control and NS samples. The modified starch improved the properties of yogurt more effectively than NS at 0.5% concentration, in terms of yield stress, consistency, apparent viscosity, thixotropy, pseudoplasticity. By increasing the concentration, ADP-M showed increasing positive effect on apparent viscosity, thixotropy, pseudoplasticity, firmness, adhesiveness of yogurt; while no significant difference or adverse effect was seen with ADP-L or ADP-H.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 245, March 2019, Pages 11-17
Journal: Journal of Food Engineering - Volume 245, March 2019, Pages 11-17
نویسندگان
Zhihua Pang, Ruolin Xu, Tianqi Luo, Xianing Che, Nidhi Bansal, Xinqi Liu,