Nowadays, the application of natural antimicrobials like plant extracts in food preservation isbecoming popular and increasing. The aim of this study is to determine the effect of Echinophora platyloba (E.platyloba) aqueous extract on gas-producing fungi and sensory properties of doogh. For this reason, theconcentration of 0% (Control), 0.125%, 0.25%, 0.5%, 1%, 2%, 4% and 8% of the extract were...

in this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and ph modulators) has been investigated. dependent variables include moisture content measurement, instrumental texture analysis and sensory evaluations were carried out in a factorial design and the mea...

The aim of this study was to produce the ice cream with potential antidiabetic effects by addition of pistachio peel extract (PPE) (0, 10, 20 and 30% on dry matter basis). The properties of produced ice creams such as physicochemical, rheological, antioxidant, antidiabetic and sensory properties were evaluated. The results indicated that ice creams containing 20 and 30% of PPE provided desired ...

Fat has an important role in creating texture, color and viscosity; but, it might be a source of many diseases in human. Mayonnaise is one of the most widely used sauces that contains fat in its formulation. There is an increase demand in reduction of the amount of fat in the diet or use of unsaturated fat. In the present study, mayonnaise samples containing various amounts of sesame oil were p...

The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

the possibility of fractional replacement of gelatin in pastille with either soluble, fractions or whole persian gum and the effects of olibanum gum addition on some sensory and physical properties of pastille were evaluated. findings revealed that persian gum either alone or along with high levels of sucrose could not result in gelation, whereas its insoluble part addition led to some gelation...

the aim of this study was evaluation of the effect of controlled fermentation of lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread. for this purpose, the effect of fermentation times (8, 16, 24 h) and sugar contents (0.5, 1, 1.5%) on activity of mentioned starter in fermentation of wheat flour (with 76% extraction rate) in a split plot design were examined. afte...

the aim of this study was to evaluate the effects of echinophora cinerea boiss and stachys lavandulifolia vahl extracts on quality and sensory properties of doogh, as a dairy drinking, to enhance public health society. for this purpose, different levels of each plant extract was added to the doogh. stability, acidity, ph, microbial and sensory properties of doogh samples were studied during 45 ...

in this study, ultrafiltrated feta cheese was prepared from cow’s milk ultrafiltraton retentate and soymilk blend. rennet and calcium chloride were used simultaneously as coagulant to coagulate cow’s milk proteins and soymilk proteins, respectively. then, the effect of storage period on physical (texture profile analysis test, penetration test), chemical (total solids, protein, fat) and sensory...