In this research, simultaneous contribution of long-chain inulin (0-2.34%) and modifi ed starch (0-0.58%) on the physical stability and rheological properties of doogh within 30 days of production was studied. Increased concentration of both hydrocolloids redounded to improvements in physical stability, apparent viscosity, fl ow behaviour, and viscoelastic properties compared to the control sample. Fitting the data to Herschel-Bulkley model showed a decrease in fl ow behaviour index, while consistency coeffi cient (k) increased. Furthermore, for samples containing inulin and starch, G′ was greater than G′′, unlike control sample. Indeed, contribution of long-chain inulin at concentrations above 1.18% and modifi ed starch at above 0.3% promote the formation of gel network structure. The expected viscosity increases in the continuous phase in the presence of starch, and also the interactions established between inulin and yoghurt casein aggregates seem to be responsible in the improvement observed in physical characteristics of the product. Among the concentrations studied here, two samples, containing 2% inulin and 0.5% modifi ed starch and 1.18% inulin and 0.58% modifi ed starch, respectively, were recognized as functional doogh samples presenting premier physicochemical and rheological properties.
Despite recommended consumption of dietary fibers, addition of unprocessed lignocellulosic materials to food products usually raise negative effects in sensory, color, and texture quality. This study investigates the modification of rice bran, the byproduct of brown rice milling, to substitute modified starch traditionally used in salad dressing formulations to achieve optimum properties desirable for the final product. Optimization of modification conditions upon characterization of the formulated samples in this study would suggest new improved formulation for the commercial product.
This study aimed to incorporate the herbal essential oils (Ziziphora tenuior L. (Z. tenuior), Ferulago angulata (F. angulata), and Bunium persicum (B. persicum)) all in three levels (5, 7, and 10% w/w) and tertiary butyl hydroquinone (100, 200, and 300 ppm) to evaluate the oxidation stability of Iranian animal oil (IAO). Z. tenuior, F. angulata, and B. persicum (5, 7, and 10% w/w) and tertiary butyl hydroquinone (100, 200, and 300 ppm) were added to IAO. The physicochemical properties and color analysis, and sensory characteristics (odor, taste, rancidity, and overall acceptability) of the treatments were investigated on days 0, 7, 14, 21, and 28. The results showed that increasing the amounts of Z. tenuior, F. angulata, and B. persicum was associated with reducing acid, peroxide, and thiobarbituric acid values. It also lowered brightness and yellowness while the oxidative stability of the IAO significantly was increasing. It was concluded that the incorporation of B. persicum had the highest effectiveness regarding the proposed criteria with the least effect on sensory properties.
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