پديد آورنده :
حسيني، ابراهيم
عنوان :
توليد و انتخاب بهترين فرمول نوشابه مالتي يولاف و ارزيابي ويژگي هاي فيزيكوشيميايي و حسي آن
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
چهارده،124ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
محمدشاهدي، مهدي كديور
استاد مشاور :
محمد فضيلتي
توصيفگر ها :
ارزيابي حسي , ويسكوزيته
تاريخ نمايه سازي :
29/8/90
استاد داور :
مهدي سيدين اردبيلي، كرامت ا... رضايي،اميرحسين گلي
كد ايرانداك :
ID395 دكتري
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Preparation and formulation of the best oat malt drink and its physicochemical characteristics and sensory evaluation Ebrahim Hosseini Hoss ebrahim@yahoo com 23 August 2011 Department of Food Science Isfahan University of Technology Isfahan 84156 83111 Iran 1st Supervisor Mohammad Shahedi shahedim@cc iut ac ir 2nd Supervisor Mahdi Kadivarv kadivar@cc iut ac ir 1st Advisor Mohammad Fazilati fazilati@cc iut ac ir College graduate program coordinator Ahmad Riasi Abstract Non alcoholic malt drinks are prepared like beer but without fermentation These drinksgenerally produced with barley malt and have a mild to poor flavor in compare to alcoholicbeer mainly due to the absence of alcohol In this study malt drinks with ratios of 0 100 25 75 50 50 75 25 and 100 0 of barley and oat malts the latter obtained under optimumcondition in term of its enzymes activity were produced and their physicochemical rheological and sensory properties along with their storability were evaluated during sixmonths storage The results of the physicochemical tests showed that by increasing of the oatproportion bitterness color turbidity and foam instability increased whereas the amount offoam decreased It was evidenced that the oat malt has positive effects on color and bitternessthan that of barley and has more antioxidant compounds The results also demonstrated thatwith increasing the proportion of oat the intensity of sensory attributes and overallacceptability increased Among sensory attributes turbid appearance of the drinks wasnegatively correlated with overall acceptability and color had the most positive effect on it Increase in oat caused increase in viscosity of the drinks so that it looks like thickening fluids however their viscosity gradually decreased during storage This study demonstrated that oatmalt can be used as a suitable alternative for barley in non alcoholic malt drink production Keywords Malt drinks Oat Physicochemical properties Sensory evaluation Viscosity Prof Department of Food Science College of Agriculture Isfahan University of Technology Assoc Prof Department of Food Science College of Agriculture Isfahan University of Technology
استاد راهنما :
محمدشاهدي، مهدي كديور
استاد مشاور :
محمد فضيلتي
استاد داور :
مهدي سيدين اردبيلي، كرامت ا... رضايي،اميرحسين گلي
