Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread

Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread

Abstract Separate levels of roasted linseed paste (RLP) (15, 22.5, and 30 g), Persian grape molasses (PGM) (40, 50, and 60 g), and high‐protein milk powder (HPMP) (3.75, 6.5, and 9.25 g) were ground and mixed in a ball mill (3 h at 45°C) to make samples of linseed spread (LS). After applying respons...

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Bibliographic Details
Main Authors: Siamak Rahbari, Hamid Tavakolipour, Ahmad Kalbasi‐Ashtari
Format: Article
Language:English
Published: Wiley 2023-06-01
Series:Food Science & Nutrition
Subjects:
sensory properties
high‐protein milk powder
linseed spread
mathematical modeling
persian grape molasses
texture
Online Access:https://doi.org/10.1002/fsn3.3309

Internet

https://doi.org/10.1002/fsn3.3309

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