Makale detayı · 2015
Pasting Textural and Sensory Characteristics of the Kofter A Fruit Based Dessert Effect of Molasses and Water Concentration
- Yıl
- 2015
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı International Journal of Food Engineering
- Katalog eşleşmesi (ISSN) International Journal of Food Engineering
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
OpenAlex · İngilizce
Abstract Kofter is a traditional product which is composed of water, molasses and starch. The quality of Kofter depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75–25%) on the pasting and textural properties of the Kofter samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affected by molasses concentration used in the formula. The increase in water concentration generally caused increase in hardness, adhesiveness, gumminess and chewiness value of the Kofter samples. Sensory analysis was also performed to determine mostly preferred sample regarding appearance, color, texture, taste, odor and overall preference. According to the sensory results, Kofter sample including 40% molasses and 60% water was found to be mostly preferred sample.
Konular
Atıflar
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9 atıf
OpenAlex cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 11 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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