The Capability of Canna edulis Ker Starch as Carboxymethyl Cellulose Replacement on Yogurt Drink During Cold Storage
نویسندگان
چکیده
منابع مشابه
Integration of physical and chemical treatment on the extraction of starch from Canna edulis Ker. rhizome
The extraction of Canna edulis Ker. starch from its rhizome was performed using 2 different types of press (hydraulic press and screw press) and with the addition of Na-metabisulphite and NaOH (in the range of concentration 100 5000 ppm each). The optimum condition for this process was determined by Central Composite Design of experiment and the statistical calculation was solved by Design-Expe...
متن کاملSimultaneous utilization of non-starch polysaccharides and starch and viscosity reduction for bioethanol fermentation from fresh Canna edulis Ker. tubers.
Viscosity reduction and the effect of cell-wall degrading enzymes (CWDEs) were investigated using Canna edulis Ker. for bioethanol fermentation. The fermentation mash treated with CWDEs was much thinner (2.12 Pas) than the control mash (8.42 Pas), the fermentation efficiency was increased from 90.46% to 96.11%. HPLC analysis revealed that after treated with CWDEs, glucose and total sugar were i...
متن کاملNano-ZnO/carboxymethyl cellulose-based active coating impact on ready-to-use pomegranate during cold storage.
Minimally processed pomegranate rapidly loses its overall quality because of high water loss and microbial contamination. Nano-ZnO in combination with carboxymethyl cellulose (CMC) coating was used on pomegranate arils. Arils were dipped for 4min in distilled water (control), 0.1 or 0.2% (w/v) nano-ZnO suspension and then ZnO treated arils were coated with 0.5% (w/v) CMC and stored for 12days a...
متن کاملeffect of menthol absorption by packaging material on the quality of yogurt drink during storage time
interaction of menthol with polyethylene terephthalate bottles during storage time was tested at three different temperatures. menthol is a mint flavor agent added to yogurt drinks in iran and is considered as a factor affecting consumer acceptance. absorption of menthol to packaging material could cause a loss of quality in the final product due to diminished flavor intensity. tests were done ...
متن کاملEffect of Menthol Absorption by Packaging Material on the Quality of Yogurt Drink during Storage Time
Interaction of menthol with polyethylene terephthalate bottles during storage time was tested at three different temperatures. Menthol is a mint flavor agent added to yogurt drinks in Iran and is considered as a factor affecting consumer acceptance. Absorption of menthol to packaging material could cause a loss of quality in the final product due to diminished flavor intensity. Tests were done ...
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ژورنال
عنوان ژورنال: ANIMAL PRODUCTION
سال: 2019
ISSN: 2541-5875,1411-2027
DOI: 10.20884/1.jap.2018.20.2.643