English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Kofter  is a traditional product which is composed of water, molasses and starch. The quality of  Kofter  depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75–25%) on the pasting and textural properties of the  Kofter  samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affected by molasses concentration used in the formula. The increase in water concentration generally caused increase in hardness, adhesiveness, gumminess and chewiness value of the  Kofter  samples. Sensory analysis was also performed to determine mostly preferred sample regarding appearance, color, texture, taste, odor and overall preference. According to the sensory results,  Kofter  sample including 40% molasses and 60% water was found to be mostly preferred sample.

Pasting, Textural and Sensory Characteristics of the Kofter , A Fruit-Based Dessert: Effect of Molasses and Water Concentration