Effect of Drying on Rheological, Thermal, and Structural Properties of Desert Truffles (Terfezia Claveryi) Powder Dispersions

The effect of drying methods (freeze-drying and tray-drying) on the rheological, thermal and functional properties of truffle flour dispersion was studied. Sieve analysis showed the number of finest particles in the freeze-drying samples were significantly higher than the tray-drying samples whereas...

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Veröffentlicht in:	International journal of food properties 2016-02, Vol.19 (2), p.395-408
Hauptverfasser:	Ahmed, Jasim, Taher, Ayoub
Format:	Artikel
Sprache:	eng
Schlagworte:	calorimetry color Complex viscosity Differential scanning calorimetry dispersions Elastic modulus flour Food preservation freeze drying Freezing gelatinization temperature melting modulus of elasticity Mushrooms particle size distribution scanning electron microscopes Scanning electron microscopy sediments strength (mechanics) Terfezia Truffles viscoelasticity Water holding capacity
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