جستجوی مقالات مرتبط با کلیدواژه "dessert" در نشریات گروه "صنایع غذایی"

This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (Lactobacillus paracasei and Bifidobacterium lactis). Probiotics viability in the dessert as well as pH, acidity, texture and microstructure modifications were investigated during 28 days of cold storage. Cell viability investigation showed that the medium preserved cell viability above 106 CFU/mL during cold storage. The pH and acidity of inoculated desserts have been modified through storage. Flow behavior and texture analysis showed that desserts inoculated with B. lactis showed higher yield stresses and creep elasticity, due to the exertion of polysaccharides by the bacteria. L. paracasei exhibited lower pH values and reduced the creep viscosity and elasticity, due to changes in molecular interactions. Microstructure analysis of the samples showed that the oil was in the form of emulsion and proteins were dispersed in the continuous aqueous phase. According to the results of this study, it is concluded that the exploitation of mixed cultures in the dessert formulation could guarantee acceptable probiotic viability and provide better texture attributes.

Sensory evaluation of food materials is an important factor to choose and even produce new formulations. Being time consuming, results in being difficult to interpret and the necessity to educate specialists make these methods kind of impractical. In this study, we have made an effort to introduce physical properties as a substitute for sensory evaluations in a semi solid food such as chocolate pudding. Higher reliability, reproducibility and higher pace are among some of the advantages of instrumental measurements. Thus, if sensory evaluation can be predicted based on physical properties solely, besides increasing the inspection pace, they would be available to be used online. The obtained results can also be used in designing new products for special consumers such as the dysphasia patients. The results showed that parameters such as shear viscosity, plastic viscosity, yield stress, extensional viscosity, apparent modulus and adhesive force can be used to design and produce new materials; they make sense beside each other though. In this way, the products which have been designed for the patients with swallowing difficulties should have suitable texture in mouth and also good swallow ease.