Use of response surface methodology to optimize the quality of reduced-fat biscuits containing banana puree as a fat replacer (Record no. 56867)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02146cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u206601 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110807s2012 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AJFST V9 No2 2 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abd-El-Khalek, M. H. |
| 9 (RLIN) | 21643 |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Alexandria journal of food science and technology, 2012 v.9 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Use of response surface methodology to optimize the quality of reduced-fat biscuits containing banana puree as a fat replacer |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | استخدام طريقة سطح الإستجابة لتحسين جودة بسكويت منخفض الدهن يحتوى على بيوريه الموز كبديل للدهن. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.11-19. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Response surface methodology was applied to optimize the quality of reduced-fat biscuits in which banana puree (BP) was used as a fat replacer and sodium stcaroyl lactylate (SSL) as an emulsifier• The results showed that the replacement of fat with BP resulted in biscuits with lower values for width and spread ratio, but higher in thickness, volume and specific volume. Sensory analysis declared that the replacement of fat led to production of biscuits with lower scores for appearance, texture, taste, odour and overall acceptability. The incorporation of SSL had an improving effect on most sensory characteristics of the biscuits. When the optimization process was implemented, it was found that biscuits with fat replaced by 64.5% BP and 0.5 g of SSL exhibited comparable physical properties to the control biscuits. Optimized biscuits exhibited lower organoleptic scores, but were still highly scored by the panelists. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fat substitutes. |
| 9 (RLIN) | 21644 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Biscuits. |
| 9 (RLIN) | 14057 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Banana. |
| 9 (RLIN) | 21645 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Sensory evaluation. |
| 9 (RLIN) | 21646 |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | response surface methodology. |
| 9 (RLIN) | 21647 |
| 773 0# - HOST ITEM ENTRY | |
| Title | Alexandria Journal of Food Science and technology. |
| Related parts | 2012.v.9(2) |
| International Standard Serial Number | 1687-3920 |
| Control subfield | nnas |
| Record control number | u193424 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2012/AJFST/912/2/11.pdf">http://nile.enal.sci.eg/EALE/2012/AJFST/912/2/11.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.