Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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

Document Type : Research Article-en

Authors

Mohammad Bagher Habibi Najafi 1
Mohebbat Mohebbi
Fakhri Shahidi
Seyed Ali Mortazavi 2

1 Ferdowsi University of Mashhad

2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v10i2.37969
Abstract
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 were then dehydrated at80°C. The effective diffusivity calculated by applying the Fick’s diffusion model. The pretreatment caused a decrease in Deff. Application of osmotic-ultrasonic dehydration reduced the sample hardness, color changes and shrinkage while it had increased the sample springiness, and chewiness.
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  • Receive Date 03 August 2014
  • First Publish Date 03 August 2014

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