Textural and sensory properties of milk proteins gels made by ferrous salts
Joint Authors
Ali, Zardasht K.
al-Sadi, Jasim Muhammad Salih
Source
Euphrates Journal of Agriculture Science
Issue
Vol. 11, Issue 4 (31 Dec. 2019), pp.114-121, 8 p.
Publisher
Publication Date
2019-12-31
Country of Publication
Iraq
No. of Pages
8
Main Subjects
Topics
Abstract EN
The textural and sensory properties of a ferrous-induced milk protein gel prepared by heating skim milk with 12-27 mM added ferrous chloride and ferrous sulphate were investigated.
Hardness and WHC increased and SWS decreased with increasing concentration for nonflavoured gel, while hardness and WHC of the flavoured gel increased and SWS decreased during storage at 7 °C for 28 days.
Sensory studies showed that the gels were acceptable at added ferrous concentrations of 15-21 mM, but 18 mM got the highest score.
Adding sugar and flavours did not affect the formation of the gels but increased their sensory scores.
American Psychological Association (APA)
Ali, Zardasht K.& al-Sadi, Jasim Muhammad Salih. 2019. Textural and sensory properties of milk proteins gels made by ferrous salts. Euphrates Journal of Agriculture Science،Vol. 11, no. 4, pp.114-121.
https://search.emarefa.net/detail/BIM-1242194
Modern Language Association (MLA)
Ali, Zardasht K.& al-Sadi, Jasim Muhammad Salih. Textural and sensory properties of milk proteins gels made by ferrous salts. Euphrates Journal of Agriculture Science Vol. 11, no. 4 (2019), pp.114-121.
https://search.emarefa.net/detail/BIM-1242194
American Medical Association (AMA)
Ali, Zardasht K.& al-Sadi, Jasim Muhammad Salih. Textural and sensory properties of milk proteins gels made by ferrous salts. Euphrates Journal of Agriculture Science. 2019. Vol. 11, no. 4, pp.114-121.
https://search.emarefa.net/detail/BIM-1242194
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 120-121
Record ID
BIM-1242194
