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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   APRIL 2017 , Volume 14 , Number 62; Page(s) 115 To 122.
 
Paper: 

EVALUATION OF PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISTICS OF UN-EXTRUDED SNACKS FORTIFIED WITH STABILIZED WHEAT GERM BY SATURATED STEAM

 
 
Author(s):  GHIAFEH DAVOODI M., KARIMI M., SHEIKHOLESLAMI Z., SAHRAIYAN B., NAGHIPOUR F.*
 
* FERDOWSI UNIVERSITY OF MASHHAD
 
Abstract: 

Today the nutritional value of the meals, including snacks has increased because of consumer demand for healthy food. So the aim of this study was to examine the effect of adding stabilized wheat germ on levels of 0, 3, 6, 9, 12 and 15% (based on flour weight) on the quantity and quality of the unextruded snacks. In order to measure the color values the image processing technique and Image J software was used. Results clearly showed that addition of wheat germ reduced the moisture content and L* value examples of samples. While the hardness, a* and b* values, and vitamin E of the final product increased by adding wheat germ. In addition evaluation of taste, tenderness, color and texture of the samples showed, the sample containing 9% wheat germ had the highest score of overall acceptability. Finally it can be concluded that processed wheat germ with saturated steam up to 9% increased the nutritional value, and could also maintain technological and sensory characteristics of snacks to offer to the market as a healthy product.

 
Keyword(s): FORTIFIED SNACK, WHEAT GERM, HEAT STABILIZATION, TEXTURE, IMAGE PROCESSING TECHNIQUE
 
 
References: 
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Click to Cite.
APA: Copy

GHIAFEH DAVOODI, M., & KARIMI, M., & SHEIKHOLESLAMI, Z., & SAHRAIYAN, B., & NAGHIPOUR, F. (2017). EVALUATION OF PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISTICS OF UN-EXTRUDED SNACKS FORTIFIED WITH STABILIZED WHEAT GERM BY SATURATED STEAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(62), 115-122. https://www.sid.ir/en/journal/ViewPaper.aspx?id=508148



Vancouver: Copy

GHIAFEH DAVOODI M., KARIMI M., SHEIKHOLESLAMI Z., SAHRAIYAN B., NAGHIPOUR F.. EVALUATION OF PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISTICS OF UN-EXTRUDED SNACKS FORTIFIED WITH STABILIZED WHEAT GERM BY SATURATED STEAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2017 [cited 2021May14];14(62):115-122. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508148



IEEE: Copy

GHIAFEH DAVOODI, M., KARIMI, M., SHEIKHOLESLAMI, Z., SAHRAIYAN, B., NAGHIPOUR, F., 2017. EVALUATION OF PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISTICS OF UN-EXTRUDED SNACKS FORTIFIED WITH STABILIZED WHEAT GERM BY SATURATED STEAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 14(62), pp.115-122. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508148.



 
 
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