The potential of quince powder was evaluated for the production of fiber rich sponge cakes. In this study, quinces slices were dried in an infrared–hot air dryer (375 W, 60°C and 1 m/s flow rate). The rheological properties of cake batters and physico-chemical, textural and sensory properties of the sponge cake supplemented with five different concentrations (control, 5, 10, 15 and 20 %) of qui...

background & aim: herbal extracts contain the important useful natural compounds. in the food industry are great important due to properties flavoring and aroma's, as well as delaying the corruption and are widely used as condiments, flavorings, preservatives and antioxidants. experimental: the extract of tragopogon graminifolius was added to milk prepared for yogurt production before pack...

Background & Aim: Herbal extracts contain the important useful natural compounds. In the food industry are great important due to properties flavoring and aroma's, as well as delaying the corruption and are widely used as condiments, flavorings, preservatives and antioxidants. Experimental: The extract of Tragopogon graminifolius was added to milk prepared for yogurt producti...

Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture...

The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical sensory properties Iranian traditional drink (doogh)