RHEOLOGICAL PROPERTIES OF STRAWBERRY PUREE JAM
نویسندگان
چکیده
منابع مشابه
Effect of Composition on Rheological Properties of Mango Jam Prepared with Sago Starch
The present study investigated the effectiveness of sago starch as a gelling agent on the rheological characteristics of mango jam. The rheological properties of modified mango jam containing sago starch in three concentrations (2%, 6%, and 10%) at the temperature range of (5, 25, and 45oC) were investigated. Mango jams containing sago starch behaved as a pseudoplastic fluid with yield stress. ...
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BACKGROUND: Strawberry puree color is unstable during processing and storage due to oxidative reactions. OBJECTIVE: To determine if strawberry puree prepared under nitrogen or carbon dioxide would result in greater retention of color and anthocyanins than samples prepared under air. METHODS: Purees prepared under carbon dioxide, nitrogen or air were pasteurized and stored at 25◦C. Samples were ...
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ژورنال
عنوان ژورنال: Misr Journal of Agricultural Engineering
سال: 2016
ISSN: 2636-3062
DOI: 10.21608/mjae.2016.97980