Zahra Sheikholeslami; Mahdi Karimi; Bahareh Sahraiyan
Abstract
Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. Fresh doughnut is soft and has a pleasant taste and aroma. One of the main ways to enrich bakery products is to mix wheat flour with other ...
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Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. Fresh doughnut is soft and has a pleasant taste and aroma. One of the main ways to enrich bakery products is to mix wheat flour with other flours. Triticale has a higher
percentage of protein compared to wheat, rice, corn, rye and oats and is in good condition in terms of essential amino acids. Lysine in triticale is higher than wheat and less than rye. Also triticale has the same amount of vitamins as wheat. The positive properties of gums extracted from native seeds such as basil can be used to reduce oil absorption and improve shelf- life of fried bakery products. Basil seeds are soaked in water due to the presence of polysaccharides, the outer pericarp swells and turns into a gelatinous substance. Green cardamom with scientific name of Elettaria cardamomum belongs to Zingiberaceae family. Cardamom is one of the most widely used aromatic condiments in some foods, breads, sweets, especially jams. 23 compounds have been identified in green cardamom essential oil, the highest composition (31.53%) belonging to Eucalyptol. Therefore, in this study, enrichment the wheat flour of fried fermented doughnuts by replacing part of wheat flour with triticale flour, reducing oil absorption by using basil seed gum and improving antioxidant and sensory properties and reducing fungal activity in the presence of green cardamom essential oil were investigated.
Material and Methods: In the first part of this research, Triticale flour at 0, 15 and 30% and Basil seed gum at 0, 0.50 and 1% were used to improve the quality and decrease oil absorption of fermented doughnut. Control doughnut formulation had 500 g wheat flour, 20 g milk powder, 4 g salt, 80 g oil, 12 g baker’s yeast, 80 g sugar, 500 ml water, 100 g egg and 1 g vanilla, 1.5 % guar gum and 0.5 % xanthan gum. Moisture, specific volume, porosity, firmness, crust color and oil absorption were evaluated. To study the effect of processing parameters on crust color components of doughnut, the RGB color space images were converted to L*a*b space. For determination of doughnut porosity using image analysis, the color images were first gray scaled and then thresholded using isodata algorithm. The porosity was measured from the ratio of white to the total numbers of pixels. Results were reported as the average of three replications. In the second part of this research, Cardamomum essential oil at 0, 50, 100, 150 and 200 ppm were used to improve antioxidant and sensory properties and decrease microbial contamination of doughnut. . In order to assess significant differences among samples, a complete randomized design of triplicate analyses of samples was performed using the Mini-Tab17. Tukey’s new multiple range tests were used to study the statistical differences of the means with 95% confidence.
Result and Discussion: The results of the first part showed that the sample contained 15% triticale flour and 0.50% gum with the highest specific volume (3.4 cm3g-1) and porosity (0.81) and the lowest firmness after one week of storage (11.91 N) and was introduced as the best example of the first part. Also, the results of oil absorption showed a decrease of 29.83% in the selected sample (0.17 g/g dry matter) compared to the control sample (0.24 g/g dry matter). The moisture content of the mentioned sample was 21.09% one week after production and L*, a* and b* of crust color was 55.27, 8.86 and 11.91, respectively. Brightness and redness of this sample was more than the control. The results of second part showed that cardamom essential oil had antioxidant activity in all concentrations. Also, the results indicated the concentrations of more than 50 ppm of cardamom essential oil can be considered as an antifungal agent and inhibit positive growth in doughnut. The microbial load of samples containing 100, 150 and 200 ppm had 3.97, 3.81 and 2.94 log cfu g-1 after 15 days of production, respectively. The microbial load of these samples was 51.05, 53.03 and 63.75% less than the sample without essential oil (10.11 log cfu g-1). Finally, the results of sensory evaluation showed that the sample containing 15% triticale flour, 0.50% basil seed gum and 100 ppm cardamom essential oil had the highest overall acceptance score and this sample is introduced as the best sample of this study.
Food Technology
Bahareh Sahraiyan; Fatemeh Pourhaji; Behrooz Alizadeh Behbahani
Abstract
Introduction: Celiac disease leads to the malabsorption of nutrients and damage to intestinal mucosa. High nutritional value is one of the advantages of dairy powders, associated with their high calcium, protein and essential amino acid contents. Research has shown that such powders boost the gluten ...
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Introduction: Celiac disease leads to the malabsorption of nutrients and damage to intestinal mucosa. High nutritional value is one of the advantages of dairy powders, associated with their high calcium, protein and essential amino acid contents. Research has shown that such powders boost the gluten quasi-network by forming interfacial films. They are also able to increase the moisture, improve the organoleptic properties, and retard the staling of gluten-free bakery products. In addition, it has been reported that ultrasonic waves can accelerate the oxidation and increase the aeration, volume, porosity and moisture content of bakery products. They can also reduce the hardness and improve the color of such products, thus resulting in the enhancement of their quality and marketability. Consequently, the aim of this study was to improve the appearance, flavor and texture of the gluten-free cake based on rice, germinated quinoa and potato flour using cheese powder at 0, 3, 6 and 9% and ultrasound intensity of 0, 30 and 70% for 5 min. Material and methods: In this study, cheese powder at 0, 3, 6 and 9% and ultrasound intensity of 0, 30 and 70% for 5 min were used to improve the quality of gluten-free cupcake. Control cake formulation had 70 g rice flour, 15 g germinated quinoa flour, 15 g potato flour, 52 g sugar, 50 g water, 36 g egg, 36 g oil, 12 g invert syrup, 2 g baking powder, 0.2 g vanilla, 1.5 g guar gum and 0.5 g xanthan gum. Moisture, specific volume, firmness, crust and crumb color, sensory properties, porosity and scanning electron microscopy (SEM) (with 100× magnification) were evaluated. To study the effect of processing parameters on color components of gluten-free cupcake, the RGB color space images were converted to L*a*b space. For determination of gluten-free cupcake porosity using image analysis, the color images were first gray scaled and then thresholded using isodata algorithm. The porosity was measured from the ratio of white to the total numbers of pixels. Results were reported as the average of three replications. In order to assess significant differences among samples, a complete randomized design of triplicate analyses of samples was performed using the Mini-Tab17. Turkey’s new multiple range tests were used to study the statistical differences of the means with 95% confidence. Result and discussion: Results revealed that moisture content increased as the cheese powder and ultrasound intensity were elevated. Cheese powder caused the moisture content to increase by boosting the gluten quasi-network and ultrasonic waves brought about this phenomenon by dissociating the polymeric chains of starch molecules and forming hydrogen bonds between water molecules and free hydroxyl groups. The sample containing 6% cheese powder sonicated at 30% intensity had higher specific volume (4/4 Cm3/g) and porosity (31.2%) as well as lower hardness (3.4 and 4.4 N after 2 hours and one week respectively) compared with other samples. Cheese powder, by boosting the gluten quasi-network and improving the dough elastic properties, and ultrasound, through enlarging the air bubbles present in the dough, caused an increase in the porosity, specific volume and softness. The results also indicated that the rise in the cheese powder content up to 6% led to an increase in the L* value (from 44.9 to 53.5) and up to 9% in the a* value (from 2.6 to 8.4) of the gluten-free cupcake crust. On the other hand, the results demonstrated that as the ultrasonic intensity was increased, the L* value of the gluten-free cupcake crumb also increased (from 60.3 to 77.9), while its b* value was reduced (from 17.3 to 7.9). This could be due to the aeration and oxidation acceleration which resulted in the increased whiteness and decreased yellowness of the cake crumb. Finally, the findings of sensory evaluation showed the preference of the samples containing 3 and 6% cheese powder sonicated at 30% intensity (4.2 and 4.4 score). The SEM and binary images of the preferred samples also confirmed the integrity of the internal structure and the gluten quasi-network of these samples, compared with the control.
