چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| نویسنده ثبت کننده مقاله | عزیز همایونی راد |
| مرحله جاری مقاله | تایید نهایی |
| دانشکده/مرکز مربوطه | دانشکده تغذیه |
| کد مقاله | 61804 |
| عنوان فارسی مقاله | بررسی اثر جایگزینی شکر با شیره خرما بر ویژگی های رئولوژیکی و حسی کوشاب |
| عنوان لاتین مقاله | The effects of sucrose substitution with date syrup on rheological and organoleptic properties of Kooshab |
| ناشر | 3 |
| آیا مقاله از طرح تحقیقاتی و یا منتورشیپ استخراج شده است؟ | بلی |
| عنوان نشریه (خارج از لیست فوق) | |
| نوع مقاله | Original Article |
| نحوه ایندکس شدن مقاله | ایندکس شده سطح چهار – ISC - Islamic Science Citation |
| آدرس لینک مقاله/ همایش در شبکه اینترنت | http://fsct.modares.ac.ir/article_15038.html |
| Iran is one of the main date palm producers in the world. Date waste was increased, so research around using date products such as syrup, sugar and spread was increased. In this study sucrose replaced with date syrup in Kooshab and physicochemical, rheological and organoleptic properties were studied during 6 months. In this study, various levels of sucrose and date syrup were used for the production of Kooshab, and their effects on physicochemical and sensory properties were studied during 6 months. The SPSS19 software was used for analysis of the data, the statistical test being the Duncan’s test. According to results during 6 months acidity and Brix were constant. Nonalcoholic Kooshab in which the date syrup was used generally have a significant difference (p<0.05) in reducing sugar, color and viscosity with control sample. Samples with 75%, 50% and 25% date syrup have significantly difference with control sample in total sugar, however there was no significant difference between sample with 100% date syrup and control sample. According to sensory results, beverage with 75% date syrup exhibited the highest overall acceptability. Beverages which date syrup used instead of sugar have a desirable characteristic and indicate that substitution of sugar by date syrup didn’t leave any undesirable effects. |
| نویسنده | نفر چندم مقاله |
|---|---|
| عزیز همایونی راد | اول |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| The effects of sucrose substitution with date syrup on rheological and organoleptic properties of Kooshab.pdf | 1396/08/24 | 332826 | دانلود |
