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مقالات فارسیISIکنفرانسهاژورنالها

Formulation optimization and investigation on the rheological and sensorycharacteristics of Chocolate Drink Powder

محل انتشار: بیست و سومین کنگره ملی علوم و صنایع غذایی ایران
سال انتشار: 1394
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 505

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لینک ثابت به این مقاله:
https://civilica.com/doc/564269

شناسه ملی سند علمی:

NCFOODI23_565

تاریخ نمایه سازی: 6 اسفند 1395

چکیده مقاله:

Chocolate drink powder is a product that after mixing with water or milk is used. Cocoa,sugar, milk powder and other additives are ingredients of chocolate drink powder. Gums andThickeners are the main ingredients used in chocolate drinks. In this study, Formulationoptimization of chocolate drink powder, And evaluate the rheological and sensory characteristicschocolate drink powder samples containing carboxymethyl cellulose and Carrageenan comparedwith control, were examined. The results showed that Production of chocolate drink powder withrheological and sensory characteristics desirable is possible. The rheological and sensoryproperties of chocolate powder containing carboxymethyl cellulose compared with chocolatepowder containing carrageenan were better functionality

کلیدواژه ها:

Chocolate drink ، Carboxymethyl cellulose ، Carrageenan ، Viscosity

نویسندگان

Marzieh Kabirian

Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan,Iran

Esmaeil Ataye salehi

Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan,Iran

Mostafa Shahidi Noghabi

Department of Food Chemistry, Khorasan Science and Technology Park, Mashhad, Iran

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