کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7783423 | 1500571 | 2018 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Flaxseed mucilage: A natural stabilizer in stirred yogurt
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Today, there is much interest in the use of natural ingredients in the food industry. Flaxseed mucilage (FSM) stands out for its health benefits and functional characteristics. The effect of FSM and its combination with carboxymethylcellulose (CMC) on quality properties of stirred yogurt were investigated. The addition of FSM and FSMâ¯+â¯CMC to stirred yogurt increased the viscosity and decreased syneresis. Addition of FSM decreased the cohesiveness and increased the adhesiveness of the stirred yogurt, while its combination with CMC leads to decreased adhesiveness, increased cohesiveness and springiness. The gumminess and hardness of yogurt were reduced when supplemented with FSM and FSMâ¯+â¯CMC. Sensory attributes were influenced by FSM and FSMâ¯+â¯CMC; however, these were not deteriorated significantly during 21â¯days storage at 4â¯Â°C. FSM has the potential as a natural stabilizer to improve the texture of stirred yogurt.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 187, 1 May 2018, Pages 59-65
Journal: Carbohydrate Polymers - Volume 187, 1 May 2018, Pages 59-65
نویسندگان
Sara Basiri, Naghmeh Haidary, Seyed Shahram Shekarforoush, Mehrdad Niakousari,