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گواهی نمایه سازی مقاله Effect of storage at ambient temperature on quality of donut

عنوان مقاله: Effect of storage at ambient temperature on quality of donut
شناسه (COI) مقاله: JR_AAJ-2-4_003
منتشر شده در ماهنامه پیشرفت های کشاورزی در سال ۱۳۹۲
مشخصات نویسندگان مقاله:

a Ghaitaranpour - Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad.
m Elahi - Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad.
m.n Nagafi - Department of Food Science & Technology, Institute of Scientific-Applied Higher Education Jihad-e-Agriculture.
m Mohebbi - Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad.

خلاصه مقاله:
This work was carried out to study the influence of storage time (1-7 days), on the quality of donut. Rheological properties, crumb and crust color and Donut’s brain cavity were used as quality indicators. Results show that significant changes occurred on storage in all textural properties. The hardness, Gumminess and chewiness of the donut showed a significant increase with the time of storage. L* a* b* color parameters of crust don't change significantly. The most noticeable change in color parameters of crumb was observed in ΔE. Average diameter of donut’s brain cavity decreased within the storage time of seven days. Average area of cavities decreased too but circularity of cavities increased. The best time for consumption of donut was calculated as 4.8 days in the based on simple kinetic model

کلمات کلیدی:
Donut ، ، Color ، ، Rheology ، ، Physical properties

صفحه اختصاصی مقاله و دریافت فایل کامل: https://www.civilica.com/Paper-JR_AAJ-JR_AAJ-2-4_003.html