Volume 14, Issue 63 (2016)                   FSCT 2016, 14(63): 29-40 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Merban Sang Atash M, Moshtaghi P, Saraf M. Optimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology. FSCT 2016; 14 (63) :29-40
URL: http://fsct.modares.ac.ir/article-7-9342-en.html
Abstract:   (7431 Views)
Using nutritionally valuable products is important as people taste is going toward varies foods. The use of pumpkin can provide nutritionally qualified and valuable product, diversity of products and higher customer choice because it contains helpful and therapeutic compounds. In the current research, different levels of modified starch (0.2, 0.15, 0.1 percentage) and micro-crystalline cellulose (1.5, 1, 0.5 percentage) were used in the production of fruit butter for improving the consistency and the texture properties including hardness, toughness, gummy, cohesiveness, chewiness,…. and color attributes including three factors of L, a and b were evaluated. The results showed that the cohesiveness, gummy and hardness decreased with increasing the micro-crystalline cellulose. Furthermore, with increasing the modified starch increased the hardness, toughness, cohesiveness, chewiness, L and b parameters, but it had no effect on gummy, significantly. The pumpkin can be used as a natural and also enrichment combination in the process of the productions such as fruit butter due to its functional properties.
Full-Text [PDF 666 kb]   (2462 Downloads)    

Received: 2016/06/11 | Accepted: 2016/11/12 | Published: 2017/06/22

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.