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

Paste, as one of the main tomato products, has always been of great importance in the food. About 5% (w/w) of the entering the factories, despite their high nutritional and technological value, is discarded as waste. This study aimed to investigate the effect of adding different levels of tomato peel and calcium chloride and replacing the homogenization process with the colloidal mill on the properties of tomato paste through response surface methodology (RSM). The results of this study showed that the use of tomato peel caused a significant increase in the amount of total solids, water-insoluble solids, fiber, consistency and precipitate weight ratio (p <0.05). Applying a three-step homogenization process with a colloidal mill improved the viscosity of the product due to its effect on the properties of suspended particles of the paste matrix, including a significant size reduction, change in particle size distribution and increase surface area. Calcium chloride significantly increased the consistency of the product by reacting with the pectin in the paste and forming a gel network. Microscopic analysis of the samples showed that by increasing the number of homogenization steps from one to three and adding the tomato peel, the matrix uniformity increased and a dense structure was obtained. Creating new peaks and changing the peaks’ intensity at the ATR-FTIR spectrum confirmed the binding of calcium chloride and the fiber distribution in the paste network. The results of this study showed that tomato peel can be used as a consistency-enhancing compound in tomato paste and not only prevent the discarding of a large part of this valuable compound, but also create good added value for the food industry.

Grape with high annual production and short shelf life has a lot of wastes post harvest. In order for optimal use of precious properties of grape and balancing the market and increasing the value added of grape, it is necessary to develope the processing methods and producing new products for decreasing wastes. The aim of this research was production of semi-solide grape molasses with spreadable texture and suitable physical, chemical and sensory properties. Several studies have been carried out to evaluate consistency and firmness in different foods with hydrocolloid compounds. Two different types of grape molasses (Kashmar and Quchan) were used. In order to produce semi solide grape molasses, some hydrocolloid compounds such as carboxy methyl cellulose (2 levels, 0.5 and 1%), Pectin (2 levels, 1 and 2%), Guar (2 levels, 1 and 2%) and their mixtures were used. The experimental design was performed as factorial test in complete randomized design with 3 replications. The results showed that the samples with 2% guar, had undesirable texture and taste, therefore were not accepted by panelists. The samples with 0.5 % carboxy methyl cellulose had the best sensory properties, consistency and texture. The panelists preferred Kashmar grape molasses for using Askari grape variety, its more suitable taste, higher brix and processing procedure. Kashmar grape molasses gained higher point.

Tomato paste is one of the most common products of the tomato and most important Persian food flavors that its production has been increased in recent years. Since human health depends on the quality of processing food, it is necessary to study the quality of this product. The aim of the research is to investigate the effect of firmness and color of tomatoes and processing method on some physical, rheology and chemical properties of Tomato paste is made. For this purpose, color treatments were considered at two levels: between 15-25 and 25-35, firmness treatments were considered at two levels between 0.5-2 N and 2-4 N and processing methods were considered on two levels for hot break and cold break. Acidity, consistency, viscosity, color, Brix and pH Factors of tomato paste were measured. The results showed that the physical and mechanical properties and processing method effect on properties of tomato paste. From tomatoes with a firmer texture and hot break processing method, with more red index paste was obtained. Tomatoes that have redness index lower, consistency and viscosity of paste were higher. The results showed that the soluble solids paste that was processed by hot break is further than cold break method. Tomato paste from tomato category with more firmness and hot break processing method was more acidity. pH of less red tomato paste category and more firmness is more than less red index and more rigid categories.

Interest of consumers to low calorie foods increased demands of its. At present, may produce several kinds of low fat butter from carbohydrates, proteins with dairy and non-dairy origin, stabilizers and another additives. Half substitution of fat with skim milk retentate (as liquid phase) is target of this study. Conventional butter used also as fat phase. Scoring methods used in study of organoleptic properties (containing consistency, texture, adhessiveness and spreadibility) and quantity measurement method used for study of stability (synersis amount). This survey also uses Variance analysis method, Duncan test, one sample T-test and two indipendent samples T-test. Sample with skim milk retentate as water phase (concentration ratio =4) has desired properties with a view to consistency, texture, adhessiveness, stability and spreadability. (3.25, 3, 4.6 and 3 compared to 4, 4, 3 and in commercial sample).