Volume 14, Issue 62 (2017)
FSCT 2017, 14(62): 180-167 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Khorasani S, Azizi M H. Determine the rheological properties dessert made with pistachios and dates. FSCT 2017; 14 (62) :180-167
URL: http://fsct.modares.ac.ir/article-7-7802-en.html
URL: http://fsct.modares.ac.ir/article-7-7802-en.html
Abstract: (4109 Views)
Pistachio has been considered as an ancient valuable nut, and is famous as the king of nuts. The nutritional value, taste, digestibility, high level of calories, vitamins and minerals are among characteristics which make pistachio superior to other nuts. Over the last five years, more than 50 percent of the pistachio all over the world, with the annual average of 120,000 tons, has had its source in Iran, with an estimated waste of 30,000 tons. This research usedpistachio paste, date powder, milk powder, vanilla, and monoglyceride in different portions as the ingredients of chocolate breakfast. Following chocolate breakfast preparation, it was properly-packed. Rheological properties of the samples were evaluated. In this regard, the viscosity parameters, activation energy values, flow behavior index and consistency factorwere measured in different treatments and appropriate statistical software was used for the statistical analysis. The results showed that chocolate breakfast is made of a pasty mixture the flow of which is dependent on the time and temperature; it has thixotropic property and its apparent viscosity decreases along with the increase in cutting time.
Keywords: Pistachio paste, Date powder, Chocolate breakfast, Breakfast halva, Rheological properties
Received: 2016/05/15 | Accepted: 2016/10/17 | Published: 2017/03/21
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |