Publications by authors named "Sedigheh Yazdanpanah"
The present work was carried out to study the effectiveness of substitution of wheat flour with different levels of chickpea flour, corn flour, and hydroxypropyl methylcellulose (HPMC) for the production of gluten-free sausages. The prepared sausages were subjected to physicochemical, color, texture, thermal, and sensory analyses 24 h after production. Proximate chemical composition indicated that the protein content was raised by the addition of chickpea flour.
View Article and Find Full Text PDFArticle Synopsis
- Emulsions and nanoemulsions with vitamin D were incorporated into quince seed gum films, enhancing properties like thickness and opacity while reducing water permeability and solubility.
- The interaction with water decreased due to oil droplet penetration, resulting in films with greater elongation but lower tensile strength.
- Vitamin D stability was higher in lower concentrations and nanoemulsions over a 14-day storage period, suggesting these films could serve as effective edible packaging.
In this study, the effect of free and encapsulated transglutaminase (TGase) on physicochemical, textural, microstructural, microbial, and sensorial properties of white cheese was investigated. For this purpose, different types of white cheese incorporated with 20 and 60 ppm free enzyme (F20 and F60) and encapsulated enzyme (E20 and E60) were prepared and then compared with control (C) white cheese without TGase. The results showed that the addition of encapsulated TGase significantly (˂ .
View Article and Find Full Text PDF