Food Technology
Somayeh Damirchi; Mania Salehifar
Abstract
Introduction: Regarding the problem of celiac patient's intestinal intolerance to gluten-containing products, these people have to use gluten-free products, mostly with a variety of foreign and high prices ingredients that are not conform to Iranian tastes. The aim of this study was to evaluate the possibility ...
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Introduction: Regarding the problem of celiac patient's intestinal intolerance to gluten-containing products, these people have to use gluten-free products, mostly with a variety of foreign and high prices ingredients that are not conform to Iranian tastes. The aim of this study was to evaluate the possibility of producing gluten-free chocolate cake with Acorn flour (30 and 40 percent) and powdered squash (5, 10 and 15 percent) Along with rice flour (100% Control sample, 45, 50, 55, 60, 65 percent with Acorn flour and pumpkin powder. Acorn flour may be used in gluten-free flour breads due to its nutritional and health benefits. Acorn flour contains high quality proteins with essential amino acids (4–7%), relatively high amount of sugar (20–32%), starch (50–60%), dietary fiber (4–10%), and low amount of fat (2‒4%). It also contains vitamins E, and B, potassium, phosphorous, and magnesium. Pumpkins. are extensively grown in tropical and subtropical countries. They are traditionally consumed as freshly boiled and steamed or as processed food items such as soup and curry. Pumpkin is high in carotene, which gives it yellow or orange color. It is also high in carbohydrates and minerals. Beta-carotene in plants that have a pleasant yellow-orange color is a major source of vitamin A.Materials and methods: In this study, the effect of Acorn flour and pumpkin powder on the nutritional properties of cakes (fiber, beta-carotene), moisture, water activity, stale, special volume, stiffness and sensory properties were tested. Increasing levels of employing Acorn flour and pumpkin powder in the formulation gluten-free chocolate cake directly increases water activity, including dietary fiber and beta-carotene content in chocolate cakes. It was also found that by increasing the percentage Acorn flour and pumpkin powder in the formulation gluten-free chocolate cake staling rate was decreased. Based on the results from sensory evaluation by trained evaluators, all sensory characteristics (texture, taste, smell and appearance) was significantly (p <0.05) affected by different levels of Acorn flour and pumpkin powder. Result & discussion:Addition of pumpkin powder resulted in considerable increase of batter viscosity while the addition of Acorn flour had no significant effect on viscosity (p> 0.05). The higher viscosity was expected to have higher resistance to the applied shear during the mixing process leading to a lower amount of air being incorporated. Peak viscosity increased with increasing Acorn flour content. Acorn flour and pumpkin powder substitution, increased the fiber content of flours and increase the absorptive and maintenance capacity of water, as well as the dough viscosity of gluten-free chocolate cake. Addition of 30% Acorn flour and 10%pumpkin powder was found to increased batter viscosity, apparent density, cake moisture. The specific volume of cakes were decreased due to the inverse relationship between volume and apparent density. The effects of Acorn flour and pumpkin powder as a staling retarder was further due to increase in fiber content which results in moisture retention of cakes. Hardness of all samples including control, were significantly increased during storage (p <0.05) which is indicative of staling during the storage period. The maximum firmness of samples was achieved in control and the minimum was seen in samples with high levels of Acorn flour and pumpkin powder. Substitution of Acorn flour and pumpkin powder into cakes, seems to reduce the rate of firming during storage. Acorn flour and pumpkin powder showed an anti- staling effect, retarding the cake firmness during storage. The main reason of staling in gluten free products is moisture migration from crumb to the crust which is due to the absence of gluten. Fibers are expected to increase water retention and loaf volume and to decrease firmness and starch retrogradation. The highly hydrophilic nature of fibers also helps to prevent the migration of water from the substrate to the coating, which improves shelf life of the product. According to the surveys and assessments carried out, in term of physico-chemical, treatments sensory of T2 (with 30% Acorn flour, and 10% pumpkin powder. And 60% Rice Flour) were proposed as a selected treatment.
Sepideh Aryaee Majd; Mania Salehifar
Abstract
Introduction: Donte is one of the most important fermented products in all over the world which similar to bread, after ferret fermentation process, dividing, shaping and rest of the dough, it would be frying in the oil instead of baking in the oven. We feel the need of using food additives (such as ...
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Introduction: Donte is one of the most important fermented products in all over the world which similar to bread, after ferret fermentation process, dividing, shaping and rest of the dough, it would be frying in the oil instead of baking in the oven. We feel the need of using food additives (such as antioxidants, enzymes and etc.) in order to produce such high quality products with long shelf life because of industrialization of donut, large function production and increasing customer demand. The antioxidant compounds causes the food to have long-lasting shelf life and this results in producing a practical product. This research was carried out to evaluate effects of apple extract(in quantities of 8,10,12% ) and pimento extract (in quantities of % 5/1، 5/2، 5/3) as a rich source of Antioxidant affecting the rheological paste properties including the Farinography test, physicochemical properties such as hardness in periods of 1 to 3 days, humidity and color, shelf life index including peroxide in three periods of 1 , 15, and 30 days after cooking, DPPH and total Phenol inhibition tests and sensory evaluation of the product. Effects of the extracts on the rheological dough has shown that apple and pimento influencing the Farinography factors caused. Moreover none of these extracts had a meaningful effect on the index of paste quality. Result of phytochemical evaluation indicated that the hardness in two periods of 1 and 3, color value indicated, peroxide index and total acceptance decreased as the apple and pimento increased. The humidity content increased as the apple and pimento were used more. The result of DPPH and total Phenol inhibition tests showed that the pepper extract in DPPH free radical control was more successful than apple extract, and the amount of phenolic compounds in pepper extract was 2.4 more than apple extract. All experiments were replicated three times Optimized conditions included the use of 11.95% apple extract and 3. 3% sweet pepper extract in donut dough formulation. Generally addition of plant extracts can decrease oxidation speed of donut effectively.
Materials and methods: Include procedures and method of producing donut and methods of extracting apple and pimento also include test to measure flour such as moisture, ash, acidity, pH and protein and moisture, hardness, color, peroxide index, farinografy test, Total phenol and DPPH free radical inhibitory. The statistical population includes different levels of apple and pimento extracts, measured parameters have been studied by using simple line and polynomial equations 2 and 3.After testing in research methodology and data extraction, data analysis was carried out using RSM method and Design Expert 8 and statistical significance was set at (p<0.05) All results have been made 3 times, on average.
Results & Discussion: The effects of the extracts on the rheological dough has shown that apple and pimento influencing the Farinography factors caused an increase in water absorption, and pimento reduced the stability, development time and increased the degree of softening. Moreover none of these extracts had a meaningful effect on the index of paste quality. It should be mentioned that the aforementioned effects are more influenced by the apple extract Result of phytochemical evaluation indicated that the hardness in two periods of 1 and 3 decreased as the apple and pimento increased. The humidity content increased as the apple and pimento were used more. The result of low light color value indicated that L* decreased by increasing apple and pimento extracts, which this had no impact on a* and b* color indexes. The result of shelf life tests showed that by increasing the amount of apple and pimento extracts in donut samples in two periods of 5 and 30 days caused decrease peroxide index and The result of DPPH and total Phenol inhibition tests showed that the pepper extract in DPPH free radical control was more successful than apple extract, and the amount of phenolic compounds in pepper extract was 2.4 more than apple extract. The sensory evaluation results showed that the increase in apple and pimento caused reduction in total acceptance of the produced. All experiments were replicated three times Optimized conditions included the use of 11.95% apple extract and 3. 3% sweet pepper extract in donut dough formulation. Generally addition of plant extracts can decrease oxidation speed of donut effectively.
Mahin Heydari Ashkezari; Mania Salehifar
Abstract
Introduction: One of the useful methods to increase the roasted product’s durability is the addition of antioxidants. The antioxidants can replace the synthetic antioxidant in doughnut. One of the problems related to doughnut is oxidative corruption in industrial type. The purpose of this study was ...
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Introduction: One of the useful methods to increase the roasted product’s durability is the addition of antioxidants. The antioxidants can replace the synthetic antioxidant in doughnut. One of the problems related to doughnut is oxidative corruption in industrial type. The purpose of this study was to extract pomegranate flower extraction and use of vitamin B3 as two natural antioxidants in doughnuts.
Materials and methods: In this study, the effect of three variation such as pomegranate flower extraction (0.07, 0.55 and 0.04 percent), vitamin B3 (1.5, 1.9 and 2.3 percent) on oxidation features (peroxide index, acidity, anisidine, totox and Thiobarbituric acid), tissue obstruction and sensory evaluation (taste, tissue, color, scent and total acceptance) were evaluated and analyzed in the research. The mean comparison of examined samples was carried out using RSM method and central cube design (CCD).
Results & discussion: The obtained results showed that adding pomegranate flower extraction and vitamin B3 to doughnut caused significant decrement of peroxide index, anisidine, totox, acidity and Thiobarbituric acid in 15th day. While tissue stiffness increased with increasing vitamin B3 on the 15th day. The sensory evaluation also expressed that increasing pomegranate flower extract’s percentage and vitamin B3 decreased total acceptability in all sensory features. Results of optimization showed the doughnut samples containing 0.07% pomegranate flower extraction and 1.97% vitamin B3 were accepted as the closest samples to the control sample and as the foremost treatment from sensory and durability point of view.
