کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
605125 | 880335 | 2009 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of salep as a hydrocolloid on storage stability of ‘İncir Uyutması’ dessert
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of salep as a hydrocolloid on storage stability of ‘İncir Uyutması’ dessert Effect of salep as a hydrocolloid on storage stability of ‘İncir Uyutması’ dessert](/preview/png/605125.png)
چکیده انگلیسی
Salep is a natural stabilizing agent used widely in Turkish-type Maraş ice cream and some milk desserts. The effect of salep addition on the storage stability of a representative İncir Uyutması dessert, prepared from whole cows’ milk, fig and sugar was studied. Dry matter, pH, viscosity, water-holding capacity (WHC), color properties (L*, a*, b* values), mineral matters (Al, Ca, Cu, Fe, K, Mg, Na, P and Zn), sensorial properties and microbial quality of desserts were affected by salep addition, sugar and fig concentrations. Salep addition caused an important increase in the viscosity and the WHC of dessert. Salep, sugar and fig improved the storage stability of the dessert.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 23, Issue 1, January 2009, Pages 62–71
Journal: Food Hydrocolloids - Volume 23, Issue 1, January 2009, Pages 62–71
نویسندگان
Ahmet Ayar, Durmuş Sert, Mehmet Akbulut,