پديد آورنده :
اميري نسب سرابي، سعيد
عنوان :
تهيه فرمولاسيون و ارزيابي ويژگي هاي رئولوژيكي كره پسته وحشي ﴿كره بنه﴾
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
يازده،87ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
جواد كرامت، محمدحسين حداد پرست
استاد مشاور :
احمد شاكر اردكاني
توصيفگر ها :
كره بنه , ماندگاري , عدد اسيدي , ارزيابي حسي
تاريخ نمايه سازي :
21/11/92
استاد داور :
اميرحسين گلي، بهرام باني نسب
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Formulation and Evaluation of the Rheological Properties of Butter Bene Butter Wild Pistachio Saeed Amiri Nasab Sarabi saeed amiri@ag iut ac ir August 27 2013 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Supervisors Javad Keramat Keramat@cc iut ac ir Mohammad Hossein Haddad Khoda Parast dr m haddad@gmail com Abstract Bene seed varite mutica was collected from Jiroft Kerman Provine After dehulling and milling of bene seed bene butter was mixed with other ingredient such as mono glyceride antioxidant sugar and NaCl In fact bene butter is paste like product that contains mainly milled roasted bene kernel with suger This product is suitable in flavor texture and color point of view In this investigation the effect of one emulsifier mono glyceride in three level 0 0 1 0 2 0 on the oil leakage and effect of one type of antioxidant TBHQ in three level 0 0 0 01 0 02 on the peroxide value and acid value for bene butter during 4 months storage in 25 C was studied in 3 replicate The results are statistically analyzed by completely randomized Design and comparison between the means via Duncan s Factorial test 5 level Rheological and organoleptic test were performed on the finished product Based on preliminary results 110 C is determined as the best temperature among 90 100 110 120 130 140 150 C 15 min Moreover panelists determined 15 25 sugar as a suitable range in the formula Physicochemical analysis showed that addition of TBHQ antioxidant has a significant effect on the shelf life of bene butter and suitable formula contains 72 78 82 78 bene kernel 15 25 sugar 2 mono glyceride 0 02 TBHQ and 0 2 salt In this study different aspects of Rheological characteristics of bene butter time independent and time dependent were investigated Also the effect of temperature 25 C 45 C and 65 C was studied In the case of time independent properties shear stress vs shear rate data were plotted Experimental data were investigated using seven models namely Power law Herschel Bulkley Casson Bingham Vocadlo Mizrahi Berk and O foli models to describe the time independent flow behavior of samples Using different statistics parameters R2 RMSE and E Herschel Bulkley model was found to be the most appropriate to fit the flow curves of bene butter Time dependent flow properties of bene butter were assessed at two different temperatures 25 C and 45 C at constant shear rate Among three selected models namely Weltman First order shear stress decay with a zero equilibrium stress value the Weltman model was the best fitted to experimental data The effect of temperature was correlated with the Arrhenius model equation The values of activation energy E a showed that the sample K7 was the most affected by changing temperature The results of organoleptic test showed that the emulsifier and antioxidant without any adverse effect on color smell and flavors Keywords Bene butter Shelf life Peroxide value Acid value Rheological characteristics Sensory evaluation
استاد راهنما :
جواد كرامت، محمدحسين حداد پرست
استاد مشاور :
احمد شاكر اردكاني
استاد داور :
اميرحسين گلي، بهرام باني نسب
