Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2012 , Volume 22 , Number 2; Page(s) 165 To 173.
 
Paper: 

THE EFFECT OF TYPE AND AMOUNTS OF THREE DIFFERENT STABILIZERS ON STABILITY, RHEOLOGICAL AND SENSORY PROPERTIES OF CHOCOLATE MILKS

 
 
Author(s):  SALIMIAN S., KHOSROWSHAHI ASL A., ZOMORODI SH.*
 
* DEPARTMENT OF ENGINEERING, AGRICULTURAL RESEARCH CENTER, WEST AZARBIJAN, URMIA, IRAN
 
Abstract: 

The effect of three types of stabilizers including carrageenan, pectin and commercial stabilizer CHO 400 at the levels of 0 (as control), 0.01, 0.05 and 0.1 percent (w/w) on the stability, rheological and sensory properties of chocolate milks was studied during 15 days of storage at 4 °C. The analysis of results showed that carrageenan and pectin had the most and the least effect (P<0.01) on viscosity of the samples, respectively. Any of stabilizers when used at the level of 0.01% could reduce the amount of chocolate sediment statistically (P<0.01) in comparison with control. Increasing the level of carrageenan and CHO 400 to 0.1% not only did not prevent the separation of chocolate but it also led to instability in the sample. Therefore, it is recommended to use carrageenan at the level of 0.05% to get a product with high viscosity and low sediment which is preferred by consumer.

 
Keyword(s): CARRAGEENAN, CHOCOLATE MILK, PECTIN, SEDIMENTATION AND STABILIZER
 
 
References: 
  • Not Registered.
  •  
  •  
 
Citations: 
  • Not Registered.
 
+ Click to Cite.
APA: Copy

SALIMIAN, S., & KHOSROWSHAHI ASL, A., & ZOMORODI, S. (2012). THE EFFECT OF TYPE AND AMOUNTS OF THREE DIFFERENT STABILIZERS ON STABILITY, RHEOLOGICAL AND SENSORY PROPERTIES OF CHOCOLATE MILKS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(2), 165-173. https://www.sid.ir/en/journal/ViewPaper.aspx?id=272551



Vancouver: Copy

SALIMIAN S., KHOSROWSHAHI ASL A., ZOMORODI SH.. THE EFFECT OF TYPE AND AMOUNTS OF THREE DIFFERENT STABILIZERS ON STABILITY, RHEOLOGICAL AND SENSORY PROPERTIES OF CHOCOLATE MILKS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2012 [cited 2021May18];22(2):165-173. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=272551



IEEE: Copy

SALIMIAN, S., KHOSROWSHAHI ASL, A., ZOMORODI, S., 2012. THE EFFECT OF TYPE AND AMOUNTS OF THREE DIFFERENT STABILIZERS ON STABILITY, RHEOLOGICAL AND SENSORY PROPERTIES OF CHOCOLATE MILKS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 22(2), pp.165-173. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=272551.



 
 
Persian Abstract Yearly Visit 48
 
Latest on Blog
Enter SID Blog