Search Results

You are looking at 1 - 10 of 16 items for :

  • "textural properties" x
  • Refine by Access: Content accessible to me x
Clear All

confectionary systems. Here, we investigated differences in the texture properties, the viscosity and thermal properties of the blends. Materials and methods Commercial sugar (sucrose), stevia and xylitol were used in this study. Palm oil was purchased from

Open access

Introduction Hazelnut spreads are considered as a complex multiphase system, which contain different dispersed solid particulars and a continuous fat phase ( Glicerina et al., 2013 ). The physical attributes such as textural properties, viscosity

Open access
Acta Alimentaria
Authors: É. Varga-Visi, B. Toxanbayeva, G. Andrássyné Baka, and R. Romváari

oxanbayeva , B. , A ndrássyné B aka , G. & R omvári , R. ( 2018 ): Textural properties of turkey sausage using pea fibre or potato starch as fat replacers . Acta Alimentaria , 47 , 36 – 43

Open access

. Fig. 2. Samples from the 6 different recipes Fig. 3. The results of the sensory evaluation based on 9 sensory properties The texture properties showed the strongest significant difference between the groups based on the judging by points. The groups

Open access

flowing, and they have no yield stress. According to Foubert et al. (2006) and Gregersen et al. (2015a, 2015b) relationships between microstructure and macroscopic properties in coatings determine their flowing and textural properties (e.g. hardness

Open access
Progress in Agricultural Engineering Sciences
Authors: Richard Pinter, Evelin Molnar, Khabat N. Hussein, Adrienn Toth, Laszlo Friedrich, and Klara Pasztor-Huszar

in the food industry. The presence of olic acid gives favorable textural properties and it is commonly used as emulsifying agent and food additive. On the other hand, the lower cholesterol content could offer further potential, especially for the meat

Open access
Progress in Agricultural Engineering Sciences
Authors: Anikó Kovács, Raul Kolinka, Györgyné Kóczán, and Zoltán Kókai

software calculated different texture properties which are shown in Table 2 . Table 2. Calculated average values from the TPA measurement. Different letters indicate significant differences ( P = 0.05)   Belbake Brown rice Millet Hardness (N) 23.08 ± 1

Open access

of fat melting Quality of cakes Effect of chia gel usage, in various concentrations, on the textural properties of cakes The baked cake samples were evaluated in terms of loss of weight and firmness during storage as shown in Figs 3 and 4

Open access

) prior to the analysis in the next day. The measured parameters were weight loss, pH, moisture content, Lab color attributes and texture properties. Moisture content, cooking yield and weight loss The AOAC International 950.46 method was used to determine

Open access

), 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

Open access