Hamed Fatemian; Shadi Giahchi; Seyed Ebrahim Hosseini; Abbas Gerami
Abstract
Food dehydration process in several reasons, causes deteriorate qualitative characteristics in final products. It is necessary to use some pretreatments such as osmotic dehydration. In this research, during osmotic dehydration of pear rings, the effects of concentration of sucrose solutions of 50 and ...
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Food dehydration process in several reasons, causes deteriorate qualitative characteristics in final products. It is necessary to use some pretreatments such as osmotic dehydration. In this research, during osmotic dehydration of pear rings, the effects of concentration of sucrose solutions of 50 and 60 percent (w/w), in constant temperature of 30ºC, and reconstitution of osmotic solutions (until 5 times), were investigated on quantitative and qualitative characteristics of osmotic samples, such as pH, hardness, color of texture, total sugar and moisture content of osmotic samples and pH, turbidity, viscosity of solution osmotic. The result showed that with increase concentration osmotic solution and reconstitution of osmotic solutions pH of sample and solution is increase and decrease respectively. It’s because of increase the moisture content and extraction acids from texture of osmotic sample. Also reconstitutions of osmotic solutions will cause increase the turbidity in solution, that reason is increase the production of pigment in solution. Also increases the density of osmotic solutions may cause increase the color of osmotic samples and we can say that the reason is extraction of colorful compound from texture of sample. The most reason of hardness of texture is related to a sample that it processed in a solution that is 5 times concentrated. Finally the coated sample that was osmotic dehydrated and fifth reconstituted solution was known as the superior sample.
Nasrin Jamshidi; Vida Espern; Seyed Ebrahim Hosseini
Abstract
Tofu (soy bean curd) is one of the most important vegetable protein products. It has been produced in the south-east of Asia for a long time. In the current research, the effects of pectin (0.1 and 0.2 % W/W of soya milk) and two types of coagulants (glucono delta lactone (GDL) and calcium chloride (CaCl2)) ...
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Tofu (soy bean curd) is one of the most important vegetable protein products. It has been produced in the south-east of Asia for a long time. In the current research, the effects of pectin (0.1 and 0.2 % W/W of soya milk) and two types of coagulants (glucono delta lactone (GDL) and calcium chloride (CaCl2)) on the yield and quality parameters of Tofu were investigated. In comparison between control samples, the samples containing GDL had higher yield than those containing CaCl2. On the other hand, adding of pectin increased the yield of all samples and in contrast to control ones, in comparison between samples containing hydrocolloid, samples containing CaCl2 had higher yield in comparison to those containing GDL. There was no significant difference between control samples in L*- hunter parameter. Addition of pectin increased L* in all samples and magnitude of increase in CaCl2-Tofu was higher than GDL-Tofu samples. Compression test showed that texture of CaCl2-Tofu was firmer than GDL-Tofu. In both concentration, adding of pectin led to about a significant (P