این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Journal of Agricultural Science and Technology، جلد ۲۰، شماره ۲، صفحات ۲۶۵-۲۷۶
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Investigating Textural and Physical Properties of Microwave-Baked Cupcake
چکیده انگلیسی مقاله Since the microwave technology is well considered in food processing due to the speed and mechanism, in this study, cupcake was baked at different levels of MicroWave (MW) power (150, 300, 450 and 600W) and the effects of different kinds of operational time (3.5, 5, 8, 16 minutes) and power on physical properties (density, porosity, colour and height) and textural properties (crispness, hardness, cohesiveness, springiness, resilience, gumminess and chewiness) of cupcake were investigated. Results showed that the MW baking time to obtain desirable baking properties was affected by MW power. The obtained results showed that the total differences in colour from the reference batter (∆E) and colour intensity increased with increasing of MW power. Moreover, the MW cupcake baked at a power of 600W had the least hardness, density, chewiness, gumminess values, the shortest baking time, and the highest values of cohesiveness, resilience, porosity, height, and browning index. Also, it had the highest cohesiveness, resilience, porosity, height and browning index, compared to the other powers. Therefore, the best operational power for desirable quality obtained during baking was 600W.
کلیدواژه‌های انگلیسی مقاله
نویسندگان مقاله s سلیمانی فرد |
department of food science and technology, college of agriculture, isfahan university of technology, isfahan, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه صنعتی اصفهان (Isfahan university of technology)

m شاهدی |
department of food science and technology, college of agriculture, isfahan university of technology, isfahan, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه صنعتی اصفهان (Isfahan university of technology)

z امام جمعه | emam djomeh
transfer phenomena laboratory, department of food science and technology, faculty of agricultural engineering and technology, university of tehran, karaj, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

غلامرضا عسکری | gholam reza
transfer phenomena laboratory, department of food science and technology, faculty of agricultural engineering and technology, university of tehran, karaj, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

نشانی اینترنتی http://jast-old.modares.ac.ir/article_18430_96a879f9d5d872106571048e9bae68e7.pdf
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/476/article-476-573465.pdf
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات