ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. The effects of powder on the rheological properties of dough were also investigated instrumentally...

In the present study, the effect of addition of flaxseed mucilage on the physicochemical and sensorial properties of semi-fat (1.5% fat) set yoghurt was evaluated. Yoghurt samples were incorporated with flaxseed mucilage at the levels of 0.00, 0.10, 0.15, and 0.20% and analyzed periodically for pH value, titrable acidity, viscosity, consistency, water holding capacity, syneresis, colour paramet...

in this research, the effects of three variables, whey protein concentrate, wpc (0.7- 2.8%), sodium ceinate, sc (0.7-208%) as a substitute for egg and carboxymethyl cellulose, cmc (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (complex viscosity, η* , storage modulus, g´ and loss modulus, g˝ ) properties of salad dressing were investigated. the central com...

ABSTRACT: Nowadays, milk tablets are considered favorable due to several advantages, including good taste and chewing properties, ease of transport, increased bioavailability, ease of storage, stability of active ingredients and improved functional properties.This study seeks to investigate the characteristics of fermented milk tablets in relation to its use as a beverage producing tablet. The ...

Most high-level sensory neurons have complex, nonlinear response properties; a comprehensive characterization of these properties remains a formidable challenge. Recent studies using complex sensory stimuli combined with linear and nonlinear analyses have provided new insights into the neuronal response properties in various sensory circuits.

the popularity of non-dairy probiotic products continues to persist as the consumers prefer functional foods satisfying their health needs. among these promising foods, probiotic grape drink would have beneficial effects on modifying gastrointestinal flora and human health. in this study, the pasteurized grape drink was inoculated by three species of lactic acid bacteria (lactobacillus delbruec...

In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...

Functionality of Marve seed gum (Salvia Macrosiphon Boiss) on rheological properties and staling of Baguette bread have been studied. Three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. The effects of Marve seed gum on the rheological properties of dough was also investigated instrume...

Animals adapt their behavior according to the environment and their specific needs in a given situation. In order to do so in an appropriate way, they need to detect, analyze, and code the relevant sensory cues. This task is handled by sensory systems and their associated parts in the central nervous system. With few exceptions, the amount of information present in the environment and thus in p...