Study of precursors responsible for off-flavor formation during storage of potato flakes.

The effect of several antioxidants on the storage stability of dehydrated potato flakes

Evaluation of Flavor and Aroma Compounds Present in Kefir

ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...

Effect of Storage in the Fortified Probiotic Corn Flakes Prepared by L. plantarum and L. reuteri

Background and Objectives: Nowadays corn flakes are the most common form of breakfast cereals however, their vitamins are declined during the baking process. In this research, production of fortified corn flakes by Lactobacillus plantarum and L. reuteri, as well as incorporation of oat and malt fiber as prebiotics have been studied. Materials and Methods: Plackett-Burman statistical design was...

EFFECT OF GRAPHITE FLAKES ON THE MICROSTRUCTURE OF MELTED, TRANSITION AND HEAT AFFECTED ZONES IN GREY CAST IRON REMELTED BY TIG

Abstract:transition and heat affected zones formed during surface remelting (in order to improve wear resistance) with TIGprocess has been investigated. Relationship between various TIG parameters and thickness of remelted and heataffected zones revealed that a high concentrated heat energy is imposed by TIG process which makes it a proper optionfor focused surface treatment. Based on microstru...

Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties

The objective of this study was to evaluate the chemical, physical and sensory characteristics of lowfat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p#0.05) moisture, carbohydrate and ash content and lower (p#0.05) fat contents than that of the control. ...