Effect of Quince Seed Mucilage on Physicochemical, Rheological and Sensory Properties of Light (Single) Cream

Article Type:
Research/Original Article (دارای رتبه معتبر)

In this research, the effects of quince seed mucilage (0.75 to 1.75%) and fat (15-25%) on physicochemical properties (pH, acidity and colorimetric components), rheological (synersis and viscosity), and also sensory characteristics (taste, texture and overall acceptance) of light (single) cream were investigated. The results were investigated by Central Composite Designs (CCD) and modeled by Response Surface Methodology (RSM). The lack of fit factor for all traits was not statistically significant at 95% level; therefore, the accuracy of the lack of fit model was confirmed. According to the obtained results, the optimum point of production variables for obtaining light cream, which has the lowest amount of synersis and acidity and the highest viscosity, as well as the highest total score of taste, texture and overall acceptance, seed mucilage is 1.75% and fat is 21.12%. Such a product has a viscosity of 1355.04 Pascal S, synersis 14.14%, acidity of 0.158, flavor score of 4.86, texture score of 83.4, overall acceptance score 4.18, and desirability of 91.3%. Therefore, based on the results of this study, it can be concluded that the use of quince seed mucilage in the production of low-fat cream can simultaneously reduce the amount of fat while maintaining the rheological, physicochemical and sensory properties of the product.

Journal of Innovation in food science and technology, Volume:12 Issue: 46, 2020
85 to 97
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یک‌ساله به مبلغ 1,390,000ريال می‌توانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
  • حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران می‌شود.
  • پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانه‌های چاپی و دیجیتال را به کاربر نمی‌دهد.
In order to view content subscription is required

Personal subscription
Subscribe magiran.com for 70 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!