The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate
1. The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate

mohammad Noیhad؛ mohebbat Mohebbi؛ fakhri Shahidi؛ seyed ali Mortazavi

دوره 10، شماره 2 ، تابستان 1393

http://dx.doi.org/10.22067/ifstrj.v10i2.37969

چکیده
  The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for sucrose concentration. The un-treated and pre-treated samples ...  بیشتر