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Mohammad Nejatian,Nematollah Jonaidi-Jafari,Sepideh Abbaszadeh,Hamed Saberian,Nazanin Darabzadeh,Ghader Ghanizadeh 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
In this study, the flow behavior and creepparameters of saffron desserts containing gum tragacanthcombinations of three species were modeled by the mixturedesign approach. Flow behavior and creep-recoveryexperiments were performed and models were predictedfor apparent viscosity, consistency index, flow index,instantaneous compliance, and viscoelastic compliance. Five representative samples regarding the range of apparentviscosity at the shear rate of 50 s-1 were subjected tosensory evaluation. According to rheological measurements,the addition of GT species of A. gossypinus led tothe production of a dessert with a strong structure. Then,two samples with the highest consistency index and thelowest creep parameters were compared with two commercialsaffron desserts. The results revealed that theoverall acceptance of the two selected samples [containing4% (w/w) A. gossypinus or 2.66% (w/w) A. gossypinus and1.33% (w/w) A. fluccosus] was similar to those of the twocommercial samples.