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

Malt drinks are a new generation of beers that are primarily consumed in Muslim countries. These drinks are typically produced using barley malt and in a similar manner to beer but without fermentation. Malt drinks have a poor taste and mouthfeel compared to beers due to the imbalance of their flavor elements in the absence of alcohol. There are several ways to overcome the poor taste of these drinks, among which the most important way is accompanying other malts with barley malt. Millet malt is a promising alternative to produce malt drinks due to its high nutritional value. In this study, malt drinks were made using barley and millet malts alone or in a mass ratio of 25: 75, 50: 50, 75: 25, and their physicochemical properties and sensory characteristics were determined. Also, some physical properties, including turbidity, color, and bitterness, have been examined during a month of storage at ambient temperature. The results showed increased millet malt decreased bitterness, color, turbidity, viscosity, and foam stability. Furthermore, while bitterness was gradually reduced during the storage, turbidity and color intensity were increased. In this regard, sensory evaluation was in line with instrumental measurements. Overall, the drink with an equal proportion of the barley and millet malts was faced with the highest acceptance. This study demonstrated that a combination of millet and barley malts could be an appropriate way to improve the physical and sensorial properties of malt drinks.

In recent years, the consumers and producers’ interest and demand for functional food products has been on the rise. The increase in cardiovascular diseases and cancer has been attributed to inappropriate food diet and poor nutrition. Chocolate is a product containing a great deal of fat and energy. In order to improve the nutritional value of this product and to assist human health, the addition of unsaturated flaxseed fatty acids to chocolate has been studied. In this research, Omega-3 has been added in 4 levels of 8, 12, 16, 20 gm to 100 gm of chocolate and all the properties have been compared to the control lacking Omega-3. Then the amount of fat content, sugar content, moisture, ash, iodine value, peroxide value, apparent viscosity, Rheological properties, sensory auditing and microbiological analysis were investigated. The chemical tests’ results revealed a meaningful increase in the fat content of all samples that it rose from 37.7 % in the control to 43.3 % in the sample containing 20 gm of Omega-3. Statistically, the moisture amount faced a meaningful fall which reached 0.16 % from 0.37 %. Moreover, the iodine value had a significant rise that increased from 33.73 to 37.6 while the percentage of sugar content, ash and peroxide value almost remained unchanged. the desirability of the first and second treatments were assessed higher by auditors. Finally, all treatments are within the standard range in terms of microbiological assessments.