Volume 16, Issue 86 (2019)                   FSCT 2019, 16(86): 149-161 | Back to browse issues page

XML Persian Abstract Print

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

Azarikia F. Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect. FSCT 2019; 16 (86) :149-161
URL: http://fsct.modares.ac.ir/article-7-22901-en.html
Assistant professor, Department of Food Technology, College of Abouraihan, University of Tehran , azari_kia@hotmail.com
Abstract:   (1967 Views)

Noughl (sugar coated almond or walnut) is a traditional confectionary sugar-based product which is also produced by addition of spices and dried damask rose in recent years. In spite of its popularity, noughl suffers from dehydration in a short time after being exited from the package. Thereupon, the aim of the present study was to investigate the additives' impact (cinnamon, damask rose and saffron) on physico-mechanical properties (moisture content, texture, surface area, color and aw) of noughls and also the trend of moisture loss during storage. The results indicated that the most moisture loss took place at the first 3 days after opening the package. Based on the rheological tests, the highest and the lowest breakage energy belonged to damask rose (35.48 N.mm) and cinnamon (9.1 N.mm) noughls, respectively. Besides, it was found that storing for 14 days led to increase of vanilla noughl firmness for more than three times. Moreover, mean value of water activity of noughls was lower than 0.56. Comparison of mean value of the color total difference (ΔE*) at 0 and 21st days declared that cinnamon and vanilla noughls had the highest and the lowest color alteration, respectively. According to image processing analyses, suitable indicators to show color changes during time were a* and L* channels for cinnamon and damask rose noughls and b* and L* channels for saffron and vanilla noughls.

Full-Text [PDF 890 kb]   (1503 Downloads)    
Article Type: Original Research | Subject: Mechanical properties of food
Received: 2018/07/9 | Accepted: 2018/11/27 | Published: 2019/04/15

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

Send email to the article author

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