1st International e-Conference on Novel Food Processing (IECFP2013) , 2013-02-26

Title : ( Evaluation of the effect of grape concentrate instead invert syrup in soymilk pastille formulation an nutritional values and sensory properties )

Authors: H. Maghami kia , Fakhri Shahidi , A. Mohamadi Sani ,

Citation: BibTeX | EndNote

Soy’s products and their nutritional value have been studied by some researchers. In this study a new product(Soy milk pastille) was produced from soy milk, strawberry flavor, mixture of hydrocolloids , sweeteners, pH adjutants and other ingredients. First, type and levels of hydrocolloids, sweetener and production method were evaluated. Then, the effect of grape concentrate instead of invert sugar on nutritional values and sensory properties was studied. The results showed that overall acceptance of soy pastilles that content of grape concentrate decreased in despite of some good effects on nutritional values and sensory acceptability

Keywords

soy milk; pastille; nutrition; grape
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@inproceedings{paperid:1034942,
author = {H. Maghami Kia and Shahidi, Fakhri and A. Mohamadi Sani},
title = {Evaluation of the effect of grape concentrate instead invert syrup in soymilk pastille formulation an nutritional values and sensory properties},
booktitle = {1st International e-Conference on Novel Food Processing (IECFP2013)},
year = {2013},
location = {مشهد, IRAN},
keywords = {soy milk; pastille; nutrition; grape concentrate},
}

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%0 Conference Proceedings
%T Evaluation of the effect of grape concentrate instead invert syrup in soymilk pastille formulation an nutritional values and sensory properties
%A H. Maghami Kia
%A Shahidi, Fakhri
%A A. Mohamadi Sani
%J 1st International e-Conference on Novel Food Processing (IECFP2013)
%D 2013

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