Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue
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چکیده
منابع مشابه
Considering the Physicochemical and Sensorial Properties of Momtaze Hamburgers Containing Lentil and Chickpea Seed Flour
Background and Objectives: The food product known as the ‘hamburger’ plays a crucial role in people’s nutrition and the diversity of the food they consume. The reasons for our study include the area under cultivation, the remarkable amount of protein in chickpeas and lentils, as well as the public interest in tending to meat products, especially hamburgers. Materials and Methods: In this study...
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This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample ...
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In this study the rheological and physicochemical properties of four types of honeys, two poly floral (Mountain, Forest) and two mono floral (Sunflower, Ivy), were investigated. Rheological characteristics of honeys were evaluated at different temperatures (10, 15, 20, 25 and 30ºC). All the honeys exhibited Newtonian behavior for shear rate in the range of 1.045-41.8 s-1. The viscosity of sampl...
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BACKGROUND Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously label...
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Background and Objectives: Canola oil is very low in saturated fatty acid (~8 %), which makes it suitable for application as dressing for salad. Canola oil is liquid, thus its application in the production of margarine and shortening is limited. The present study provides information about the effects of monoacylglycerols (MAG) as the structuring agent on physical, microstructure and rheologica...
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ژورنال
عنوان ژورنال: Legume Science
سال: 2021
ISSN: 2639-6181,2639-6181
DOI: 10.1002/leg3.80