جستجوی مقالات مرتبط با کلیدواژه « ایزوله سویا » در نشریات گروه « صنایع غذایی »

In the present study, fortification of industrial noodles with lentil flour (7-35 %), soy protein isolate (SPI), albumin and Spirulina platensis microalgae were (at 1 to 5 %) and their physicochemical, rheological and sensory properties were evaluated. Treatments containing 1-5 % of S.platensis had higher ash, moisture, fat and protein content compared to treatments containing albumin, lentil flour, soy isolate content and control samples. Increasing the levels of S.platensis and lentil flour individually resulted in a decrease in the peroxide value. The lowest L * , a* and b* value were related to the treatments containing S.platensis, while the treatments containing lentil flour had the highest a * and b* and the highest a * was related to the treatments containing albumin. In all treatments, with increasing the level of all additives, the firmness increased and treatments containing SPI showed the highest firmness. However, the highest adhesion, gumminess and chewability were related to the treatments containing lentil flour and the highest gumminess and chewability were related to albumin. Different levels of albumin had the highest color scores compared to other treatments and control samples. The highest score of taste, texture and overall acceptance belonged to the treatments containing different levels (2 - 5%) of albumin. As a conclusion, it can be said that different levels of albumin had the most significant effect on the quality properties of industrial noodle samples, and in contrast, treatments containing spirulina did not show acceptable results in the quality tests evaluated.

In order to study the effects of Koupe cheese, soy protein isolate (SPI) and inulin on physical and sensory properties of processed cheese an experiment was conducted using a factorial layout in a completely randomized design with three replications. The levels of studied factors included: 0 and 15% Koupe, 0 and 20% SPI, 0 and 7% inulin. Results of this experiment showed that the main and interaction effects of variables on investigated properties were significant (p 0.01). Accordingly, SPI application resulted in the increase of firmness increase(48.82 N*s), oiling-off (175.07%) and decreasing of cohesiveness(0.42), softness(2.828), meltability(103.27%), spreadability(2.986), taste(2.056) and aroma(2.694), whereas inulin application increased spreadability(4.25), meltability(116.04%), cohesiveness(0.8) and decreased oiling-off (148.95%) and firmness(13.734 N*s). In addition Koupe cheese led to increase softness(4.028),spreadability(3.542), meltability(107.68%), oiling-off(260.3), taste(4.083) and aroma(4.528) and decrease firmness(20.601 N*s) and cohesiveness(0.67) of formulations. Color evaluation indicated that variable affected the L*a*b parameters in cheese samples, so that the L* parameter was increased by SPI and Koupe cheese application but was decreased by inulin application. The a* parameter was increased by SPI and Koupe cheese and the b* parameter was increased by Koupe cheese and inulin application.