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Articles by M. Radi
Total Records ( 2 ) for M. Radi
  M.J. Amiri , A. Ebrahimizadeh , S. Amiri , M. Radi and M. Niakousari
  In this study, the effects of different irrigation methods (furrow, surface drip and subsurface drip) and water qualities (municipal treated effluent and fresh water) with irrigation scheduling based on soil moisture and root depth monitoring were evaluated on the composition and physicochemical quality of the corn flour. A split plot experiment with three main treatments (irrigation methods) and two sub-main treatments (irrigation water qualities) with four replications were designed and executed in Marvdasht sewage station. The magnitude and extent of the factorial influence were measured/conducted using the effects on Water Absorption Capacity (WAC), Swelling Index (SI), solubility (TSS) and Gelatinization Temperature (GT). Based on the results, the corns, irrigated by furrow irrigation method showed higher protein and oil contents than those irrigated by other methods. In each irrigation method, the samples irrigated with effluent, had higher protein content than those irrigated with fresh water. However, the protein content of the grains probably improved with increasing the volume of irrigation water in furrow methods than the other irrigation methods. The sub-surface drip using wastewater can be a good choice from the point view of agriculture (due to its higher water saving and greater yield) and also food industry (because of the high starch content, solubility and swelling index and the least gelatinization point of the corn flours).
  M. Radi , M. Niakousari and S. Amiri
  Low fat (1.6% fat) and non fat yogurts were manufactured from acid treated wheat starch and acid treated cross-linked wheat starch at concentrations of 1.6 and 3.2%. Yogurt samples were manufactured with skim milk (or whole milk for the control and yogurts with 1.6% fat), non fat skim milk powder, yogurt cultures and modified starch. After homogenization, pasteurization and cooling, yogurt mixed were inoculated, poured in to the containers, incubated for approximately 3 h and cooled to 4°C. Titrable acidity, amount of syneresis, texture firmness and sensory scores were determined during storage. Acid treated cross linked starch (1.6%) were more firm than the control, followed by acid treated cross linked starch (3.2%). The yogurts treated with acid treated starch, had a very soft texture which were unacceptable. The full fat yogurts received the highest flavor scores that was followed by acid treated cross linked starch yogurts at 1.6 and 3.2% starch concentration, respectively. Addition of modified starch decreased the water release of the yogurts significantly. As the concentration of starch increased, the syneresis decreased. Good quality non fat and low fat yogurts can be produced by supplementing acid treated cross linked starch. The added starch assists in providing a firm body and minimal whey separation without the use of any other stabilizer.
 
 
 
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