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Original Articles Open Access
Today, based on the attention of consumers to nutritional properties of food, low-calorie food is highly produced and food industry has focused on re-design of traditional food besides maintaining the flavor for optimization of nutritional value. This study evaluates the physicochemical, rheological properties of Kolompe traditional cookie by date replacement with Stevia and maltodextrin. In this cookie, 15, 20, 25, 30, 35, 40, 45 and 50% of Stevia and maltodextrin were used instead of date. During 20 days of storage at temperature 25 , the cookies texture hardiness, moisture, PH, ash, white index, L,a,b values were evaluated. In this study, 9 treatments (8 treatments with control sample) were evaluated and all tests were performed with three replications. The results showed that by increase of replacement of maltodextrin and Stevia, the sampel texture was softer, high moisture and light color were observed significantly. Treatment T8 (50% maltodextrin and Stevia) had the lowest hardness of texture and a,b values. The highest moisture, PH, ash, white index, L component during 20 days of storage at temperature 25 was observed. Treatment T8 (50% maltodextrin and Stevia) was introduced as the best treatment. Totally, we can say 50% maltodextrin and Stevia in formulation of Kolompe cookie improved texture and qualitative properties of product in storage period.
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Author(s): Maryam Araste Mahnaz Hashemi Ravan and Shila Berenji
Kolompe, Stevia, maltodextrin