چکیده مقاله
The aim of this study was to investigate the texture properties Back extrusion test , antioxidant activity and phenolic compounds of black plum peel jam as a function of black plum puree 40, 50 and 60% and pectin 0, 0 1, 0 2, 0 3 and 0 4% concentrations Instrumental texture evaluation showed that increasing the pectin level rose all texture parameters firmness, cohesiveness, consistency and index of viscosity , non linearly Antioxidant capacity and total phenolic compounds of black plum peel jam picked up with increasing the puree concentration
کلیدواژهها
نویسندگان
Toktam Mohammadi-Moghaddam
Nutritional Sciences & Food Technology Neyshabur University of Medical Sciences Neyshabur, Iran
Ali Firoozzare
Department of Agricultural Economics, College of Agriculture Ferdowsi University of Mashhad Mashhad, Iran
شیوه ارجاع
Mohammadi-Moghaddam, Toktam and Firoozzare, Ali,1399,Textural characterization and antioxidant activity of black plum peel jam,6th International Conference on Agricultural and Environmental with a Sustainable Development Approach
ارائهشده در
مجموعه مقالات ششمین همایش بین المللی مهندسی کشاورزی و محیط زیست با رویکرد توسعه پایدار20 اسفند 1399