جستجوی مقالات مرتبط با کلیدواژه "ارزیابی بافت" در نشریات گروه "صنایع غذایی"

Baking bread is one of the most important stages of bread preparation. The purpose of this research is to investigate the effect of bread baking substrate to improve the quality of produced bread. In this research, the cast iron substrate was used as a reference surface and two ceramic and clay coatings were applied on the cast iron surface for comparison. In order to check the properties of coatings, microstructure, microhardness, hardness measurement, thickness measurement, and thermal shock tests were performed, and finally, the quality of the resulting bread was evaluated according to texture evaluation criteria, staleness test, measurement of heavy metals and sensory evaluation. To analyze the data, ANOVA was used to compare the mean and Duncan's test was used to group the treatments. Based on the conducted studies, it was found that the use of clay and ceramics as a coating on the cast iron substrate, with the protection mechanism of pollution transfer, reduces the transfer of chemical pollution of heavy metals to bread. The highest number of heavy metals including lead 0.565 µg/kg, cadmium 0.023 µg/kg and iron 4.470 mg/kg was obtained in bread produced in cast iron bed. The highest number of heavy metals was obtained in bread produced in cast iron bed and the lowest number of heavy metals was obtained in bread baked in ceramic bed. The samples baked on the cast iron bed had less hardness than the samples baked on the clay and ceramic bed. From the sensory point of view, the highest score for bread baked in a ceramic bed was 4.900 and the lowest score for bread baked in a clay bed was 3.126.

In this study, biochemical quality changes such as moisture, protein, fat content and oxidative indices and biophysical properties such as texture profile analysis (TPA), and color parameters (L*a*b*) of incorporated red meat and common carp (Cyprinus carpio) surimi burger (50%) along with sensory characteristics during 45 days of frozen storage at -18ºC were evaluated and compared to 100% red meat burger as control. According to results, for 50% treatment, at the initial stage of frozen storage (day 0), biochemical indices such as peroxide value (PV), thiobarbituric acid (TBA), free fatty acid (FFA) and total volatile nitrogen bases (TVN) were recorded at 4.29, 1.117, 0.604 and 10.23 respectively, whereas reached to 3.12, 0.6, 2.23, 0.647 and 13.79 after 45 days of frozen storage at -18ºC. Texture profile analyses showed that hardness of 50% treatment did not reduce significantly (P>0.05) whereas it did for the control. On the other hand, cohesiveness, elasticity and chewiness of both treatments reduced during 45 days of frozen storage (P

In this research, effect of the chickpea flour and maize combination in different concentrations 20, 40, 60 and 80 % (w/w) and addition of 3% (w/w) hydroxy propyl methyl cellulose gum, on the staling properties of gluten-free bread was investigated. Moisture content of bread was determined during the 1st, 3rd and 6th days according to a standard method. Gluten-free bread texture also evaluated during the days 1 and 2 using a texture analyzer and the peak temperature and enthalpy of the samples also evaluated in 1st, 3rd and 6th days using the differential scanning calorimeter. Considering the acquired data an increase the percentage of chickpea flour increased moisture content of the gluten-free bread leading to less firmness, and too with increasing in percentage of chickpea flour reduced enthalpy and peak temperature of the gluten free bread leading to staling later. Altogether, according to the result obtained from staling tests using 20% and 80% of maize flour and chickpea respectively in a gluten- free formulation had the most effect in retarding the staling.