تولید مربای آلبالوی کم کالری با استفاده از پکتین کم استر و آلژینات
thesis
- وزارت علوم، تحقیقات و فناوری - دانشگاه تبریز - دانشکده کشاورزی
- author سید انور پارسایی
- adviser عادل احمدی زنوز علی ایاسه
- Number of pages: First 15 pages
- publication year 1389
abstract
abstract: since sugar consumption is directly related to diabetes and other illnesses such as obesity, the issue that will most heavily dominate the health food market is blood sugar management and low glycemic foods. using calcium chloride and gums such as sodium alginate and low ester pectin as thikener and a high-potency sweetener aspartame we were able to reduce sugar content of sour cherry jam considerably. physiochemical analysis revealed that incrising level of calcium chloride and gums result in increase of consistency, anthocyanin stability, total and reduced sugars and decrease of water activity. according to sensory analyze three samples no. 23, 26, 53 showed most similarity to blank sample. low calorie sour cherry jam samples had one month shelf life atleast without using preservatives.
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در این تحقیق از مالتودکسترین و صمغ زانتان برای جایگزینی چربی در دو نوع سس سالاد کم کالری استفاده گردید.
15 صفحه اولMy Resources
document type: thesis
وزارت علوم، تحقیقات و فناوری - دانشگاه تبریز - دانشکده کشاورزی
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