این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Journal of Food Quality and Hazards Control، جلد ۲، شماره ۳، صفحات ۱۰۷-۱۱۰
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Production of a New Formulated Ready-to-Eat Food Product Based on Date Paste
چکیده انگلیسی مقاله Background: Date (Phoenix dactylifera L.) is one of the most important agricultural crops in Iran. This study was carried out to determine the possibility of using date paste for manufacturing a new ready-to-eat food product. Methods: Various formulations were prepared by mixing Mazafati date paste, bread, oil (animal and olive), nuts and spices but only six formulas were chosen according to sensory evaluation. The six formulations consisted of different ratios of the date paste (40, 50, and 60%), Sangak bread (25, 35, and 45%), nuts (9%), spices (1%) and animal or olive oil (5%). The research was conducted in a completely randomized design test with three replications. Statistical analysis of the data was carried out using SAS software (ver. 9.1). Results: The formulas contained various ranges of fat (13.20-15.86%), reducing sugars (25.16-32.50%), sucrose (2.90-6.63%) and protein (5.85-7.80%). The pH value of the formulas ranged from 5.65 to 5.79. The formulations containing 60% date paste had significantly higher amounts of moisture, sucrose and reducing sugars (p<0.05). Although there were no significant difference in the sensorial attributes (taste, texture, odour) between the formulas 3 and 6 (60% date paste, 25% bread and 5% animal or olive oil), they gained the highest score in comparison to other formulas. Conclusion: According to the results, the formulas 3 and 6 possessed desirable quality and high nutritional value and therefore, are recommended to be used in the manufacture of the new ready-to-eat food product.
کلیدواژه‌های انگلیسی مقاله Phoeniceae, Food, Formulated, Sensation
نویسندگان مقاله a گلشن تفتی | a golshan tafti
golshan_ta@yahoo.com


m غلامرضایی زاده برواتی | m gholamrezaie zadeh baravati


h جلالی | h. jalali


نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-112&slc_lang=en&sid=en
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده تخصصی
نوع مقاله منتشر شده Original article
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات