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: the acidification is done by lactic acid bacteria that also provide the distinctive taste and texture of sour cream ( Szakály, 2001 ). One type of sour cream analogues is usually made from skimmed milk mixed with vegetable fat and acidified by the
texture ( Orbán et al., 2011; Ilic et al., 2014 ). Vegetable grafting is a tool mainly used in forced cultivation to enhance production and crop quality, and has many advantages and disadvantages, as well ( Lee , 2003; Davis et al., 2008 ). The use of
Deep-fat frying is one of the most commonly used food preparation steps in domestic cooking. Due to several factors, including sensory properties, namely taste, golden brown colour, crunchy texture, of the fried food and low cost, simplicity and
), 1568 - 1576 . 10.1002/jsfa.6459 Yilmaz , N. , Tuncel , N.B. & Kocabiyik , H. ( 2014b ): The effect of infrared stabilized rice bran substitution on nutritional, sensory and textural properties of cracker . Eur. Food Res. Technol. , 239 ( 2
Luvisol). The textural classification of the soil was sandy loam with parameters shown in Table 1 . The agronomic characteristic of the soil was neutral sandy soil with variable clay content. The soil structure was susceptible regarding compaction. The
.07.017 Zielińska , M. and Michalska-Ciechanowska , A. ( 2016 ). Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture . Food Chemistry , 212 . https
ultrasound treatment . Journal of Food Engineering , 104 ( 1 ): 134 – 142 . https://doi.org/10.1016/j.jfoodeng.2010.12.005 . Yildirim , A. , Öner , M.D. , and Bayram , M. ( 2013 ). Effect of soaking and ultrasound treatments on texture of chickpea
result of water migration) and starch recrystallization or “retrogradation” ( Botosoa et al., 2015; Wang et al., 2015 ). Sponge cakes are high ratio, low fat, foamed type of cakes that rely on incorporated air for volume and texture ( Díaz-Ramírez et al
using a penetrometer (Fruit Texture Analyzer, TR Turoni – Italy) with a probe (cylindrical flat bottom and the diameter of 5 mm). The firmness was defined as the maximum force used to penetrate to a depth of 7 mm in the fruit shoulder zone. Data were
the reaction between salt and acid ( Garnjanaggonchorn, 2007 ). Eggshell based calcium is a prospective product that can be very versatile in its usage, while reducing the amount of food waste. Utilization of eggshell based calcium as texture modifier
