The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 12، دوره 10، شماره 2 - شماره پیاپی 28، تیر 1393   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.v10i2.37969

نویسندگان

محمدباقر حبیبی نجفی^{* 1}؛ محبت محبی؛ فخری شهیدی؛ سید علی مرتضوی²

¹دانشگاه فردوسی

²گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

چکیده

The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for sucrose concentration. The un-treated and pre-treated samples were then dehydrated at80°C. The effective diffusivity calculated by applying the Fick’s diffusion model. The pretreatment caused a decrease in Deff. Application of osmotic-ultrasonic dehydration reduced the sample hardness, color changes and shrinkage while it had increased the sample springiness, and chewiness.

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