مقالههای Azam Ebrahimi
توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقالههای نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده میشوند.
اطلاعات انتشار: سومین همایش ملی علوم و صنایع غذایی، سال ۱۳۹۳
تعداد صفحات: ۲۲
The influence of gundelia tournefortii puree percentages 0,1,3,5,10,15and 20% were added to the stirred yogurts on the Physicochemical properties include Acidity, pH, syneresis, sensory quality of yoghurt samples were determined during 1, 7,14, and 21 days of storage. Rheological behavior include flow properties of the final product in order to follow n (flow behavior index) and K (consistency index), and the apparent viscosity (μe in mpa.s) by a means of Brookfield model rheometer and range of 0.136–0.323 1\s in a total time of 18 minutes.of yoghurt samples were determined during21 days of storage. There were significantly differences between plane yogurt and gundelia tournefortii yogurt in the pH and titratable acidity amounts 1 day of storage. The results showed that acid during storage was increased to fourteen days,but 21 days of storage decreased Although Again gundelia tournefortii yogurt samples were more acid than plain yogurt. lowest values for syneresis were belonged to gundelia tournefortii yogurt with 15 % and 20% and 21 days storage .Plain yogurt and gundelia tournefortii yogurt samples during21 days no coliform bacteria, E. coli, mold and yeast were not. All samples were treated sodoplastic. Sensory evaluation results showed that there were no significant differences About shelf life among the yoghurt samples but there were significant differences About cocentration. The yoghurt containing gundelia tournefortii 20% had the highest overall acceptability scores as compare to other gundelia tournefortii yogurt samples and also plane yogurt The results of current study demonstrated that the addition of gundelia tournefortii puree to the yogurt significantly improved the quality of yogurt.<\div>
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