• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science & Nutrition >Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract
【24h】

Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract

机译：大豆油和胡萝卜提取物强化的比萨奶酪的理化和质地特性的优化

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%–20%) and carrot extract (5%–20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extract. According to the results, RSM was successfully used for optimizing formulation of pizza cheese containing carrot juice. Results of this study revealed that oil (A), carrot (B), AB, square term of carrot (B 2 ), B, AB, square term of oil (A 2 ), B 2 , AB, AB, A 2 B, A 2 , A 2 , A, A 2 , A 2 , AB, and AB 2 had the most effect on moisture, acidity, stretch, L*, a*, b*, hardness, meltability, springiness, peroxide value (PV), cohesiveness, chewiness, gumminess, fracture force, adhesiveness force, stiffness, flavor, and overall acceptability, respectively. A formulation upon 20% oil and 10.88% carrot extract was found as the optimal formulation for pizza cheese containing carrot extract. At the optimal formulation, PV, L*, a*, b*, meltability, stretch, cohesiveness, springiness, gumminess, chewiness, adhesive force, flavor, texture, and overall acceptability at the optimum formulation were measured 2.23, 82.51, ?3.69, 18.05, 17.86, 85.61, 0.41, 7.874, 23.7, 0.27, 0.61, 3.50, 3.95, and 3.65, respectively.
机译：响应面法（RSM）用于优化包含胡萝卜提取物的比萨奶酪。研究了两个重要的独立变量，包括大豆油（5％–20％）和胡萝卜提取物（5％–20％）对含胡萝卜提取物的比萨奶酪的理化性质和组织结构的影响。根据结果​​，RSM成功地用于优化含胡萝卜汁的比萨奶酪的配方。该研究结果表明，油（A），胡萝卜（B），AB，胡萝卜（B 2）的平方项，B，AB，油（A 2）的平方项，B 2，AB，AB，A 2 B ，A 2，A 2，A，A 2，A 2，AB和AB 2对水分，酸度，拉伸，L *，a *，b *，硬度，熔融性，弹性，过氧化物值（PV）的影响最大），内聚力，耐嚼性，胶粘性，断裂力，粘附力，刚度，风味和整体可接受性。发现含有20％油和10.88％胡萝卜提取物的配方是含胡萝卜提取物的比萨奶酪的最佳配方。在最佳配方下，测量了最佳配方下的PV，L *，a *，b *，可熔性，拉伸性，内聚性，弹性，胶粘性，耐嚼性，粘合力，风味，质地和总体可接受度，分别为2.23、82.51，？3.69 ，18.05、17.86、85.61、0.41、7.874、23.7、0.27、0.61、3.50、3.95和3.65。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号