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 | 61806 |
| عنوان فارسی مقاله | Effect of Inulin, Oligofructose and Oligofructose-Enriched Inulin on Physicochemical, Staling, and Sensory Properties of Prebiotic Cake |
| عنوان لاتین مقاله | Effect of Inulin, Oligofructose and Oligofructose-Enriched Inulin on Physicochemical, Staling, and Sensory Properties of Prebiotic Cake |
| ناشر | 4 |
| 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 یک – ISI - Web of Science |
| آدرس لینک مقاله/ همایش در شبکه اینترنت | http://jast.modares.ac.ir/article_17260.html |
| A major challenge currently facing the food industry is the need for increased nutritional value in foods. A feasible and nutritional method to achieve this aim in bakery products is the addition of prebiotics which makes possible the sale of more nutritional food with equal sensory features. The main aim of the present study was to assess the effects of oligofructose, inulin and oligofructose-enriched inulin on the features of prebiotic cake. In the control sample, the highest symmetry and volume was observed, along with the lowest apparent density and specific gravity. The crumb was observed to become less yellowish and more reddish when fructans were added, except during the addition of 2.5% oligofructose-enriched inulin. In the storage period of the product, the control sample had the highest hardness and least moisture. Samples with 2.5% inulin/oligofructose and 10% oligofructose/inulin demonstrated an increased level of protein, total fiber, and ash, respectively. The highest and the lowest scores in terms of sensory evaluation of the cakes (one day post-baking) were attained by the 2.5% oligofructose/inulin and 10% inulin, respectively. |
| نویسنده | نفر چندم مقاله |
|---|---|
| عزیز همایونی راد | چهارم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| Effect of Inulin, Oligofructose and Oligofructose-Enriched Inulin on Physicochemical, Staling, and Sensory Properties of Prebiotic Cake.pdf | 1396/08/24 | 430509 | دانلود |
