rheological properties of deep frying batters prepared with different composition
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منابع مشابه
evaluation of corn flour addition on qualitative properties of deep fat-fried shrimp nuggets prepared with different pre-frying processes
the objective of this work was to determine the effect of pre-frying elimination through the addition of methylcellulose and the influence of wheat flour partial replacement with corn flour (5 and 10%) on some quality factors of deep fat fried shrimp nuggets and compare the results with traditional process including pre-frying step. all batters showed shear-thinning behavior (n ≤ 0.624) and pro...
متن کاملEffect 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. ...
متن کاملChemical Composition and Rheological Properties of Set Yoghurt Prepared from Skimmed Milk Treated with Horseradish Peroxidase
The aim of this work is to determine the impact of an enzymatic treatment on the fermentation and rheological properties of set yoghurt prepared from skimmed milk. Skimmed bovine milk was treated with horseradish peroxidase added at the level of 645 U per g of proteins in the presence (addition level of 7.8 mmol per L of milk) or absence of ferulic acid as a cross-linking agent, and used to pre...
متن کاملRheological Properties of Low Fat Mayonnaise with Different Levels of Modified Wheat Bran
ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...
متن کاملEffect of Deep-Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition
The objective of this study was to determine the fate of phytosterols in vegetable oils with varying fatty acid composition used for frying. High oleic sunflower (HOSun), corn (Corn), hydrogenated soybean (HSBO), expeller pressed soybean (ESBO), and expeller pressed lowlinolenic acid soybean oil (ELLSBO) were used for frying potato chips in a pilot plant-scale continuous fryer. The same oils, a...
متن کاملinvestigation of gassing behavior, electric and dielectric properties of different insulating fluids.
ترانسفورماتورهای قدرت از اجزای اصلی شبکه تامین انرژی الکتریکی می باشند که عملکرد قابل اطمینان ترانسفورماتورها یکی از فاکتورهای مهم و تعیین کننده در تامین انرژی الکتریکی محسوب می شود. در نتیجه بررسی و مانیتور عملکرد ترانسفورماتورها در شبکه و همچنین عیب یابی این ترانسفورماتورها غیرقابل اجتناب و ضروری می باشد. به طور کلی عایق های مایع در صنعت فشار قوی کاربردهای متفاوتی دارند که مهمترین وظیفه آنها...
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پژوهش های صنایع غذاییجلد ۲۲، شماره ۱، صفحات ۵۱-۶۱
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