Mahboubeh Darapoor; Behzad Nasehi; Hassan Barzegar; Hossein Jooyandeh
Abstract
Introduction: By-products have traditionally been used as animal feed and are considered agricultural waste. However, they are rich in fiber and bioactive compounds, and efforts have been made to utilize them as functional ingredients and for the enrichment of food products. On the other hand, the intake ...
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Introduction: By-products have traditionally been used as animal feed and are considered agricultural waste. However, they are rich in fiber and bioactive compounds, and efforts have been made to utilize them as functional ingredients and for the enrichment of food products. On the other hand, the intake of a sufficient amount of dietary fiber can regulate the flow of intestines, prevent and treat diabetes, cardiovascular and intestinal cancers. In this regard, in recent decades, there has been a tendency to seek new sources of dietary fiber and natural antioxidants, such as agricultural byproduct that were considered. In this regard, sugar cane bagasse, which has chemical compounds such as cellulose, hemicellulose, lignin, as well as phenolic compounds, waxes and minerals. Currently, bagasse used to production Cement (Tian et al., 2016), sand and grains (Sales et al., 2010), Chipboard (Garzon-Barrero et al., 2016), enzymes (Bocchini et al., 2005), single proteins (Rodriguez et al., 1992), vanillin (Mathew & Abraham, 2005), succinic acids (Chen et al., 2016), citric acid (Zhoghi et al., 2013), lactic acid (Laopaiboon et al., 2010). Donut is the only wheat industrial product that has a lot of attractive sensory features in spite of its high fat content. Therefore, one of the goals of the researchers in recent years has been finding solutions to improve its quality by reducing the absorption of oil or increasing the health components such as fiber. Therefore, this study was conducted to investigate the possibility of production of functional donuts that enriched with bagasse. Materials and methods: In this study, in order to optimize the formulation of donuts with two varieties of sugarcane bagasse fiber (0-25%), soybean soluble polysaccharide (0-2%) and frying time (2-5 minutes) on the physicochemical characteristics of donuts and sensory properties by using mini-tab software (version 16) and central composite rotatable design (CCRD) was investigated. The mean comparison was performed using Fisher test at 95% probability level. Bagasse were treated according to the method of Gao et al. (2013). Donuts were prepared according to the formulation by Nouri et al., 2017. Ingredients used in control donut formulation were consisted of 100 g of wheat flour (9 g/100g proteins, (Arde jonob Co., Khuzestan, Iran), 38 g of water, 9g of Shortening (Behshahr Industrial Co., Tehran, Iran), 13g of Egg, 13g of water for yeast, 6.3g of sugar, 6.3g of nonfat dried milk powder (Pegah Co., khozestan, Iran), 3g of active dried yeast (Nabmayeh, Khozestan, Iran), 1.6g of Vanilla extract (AbyazChimieEssence and Colour Co., Tehran, Iran), 1.6g of baking powder (Soheil Powder, Tehran, Iran), and 1.6g of Salt. The volume of the donuts was determined using the rapeseed displacement AACC method 10-05 (AACC, 2000). Moisture content of donuts crumb was measured using a Heraeus oven (model UT 5042, Germany) at 105 ºC for 3.5 h (Kim et al., 2015). The fat content of dried donuts was determined by Soxhlet extraction with petroleum ether for 5 h (Melito & Farkas, 2012). Firmness and springiness were measured in triplicate using a TA.XT2i Texture Analyzer (Stable Micro Systems, Goldalming, UK). The donuts were evaluated for over all acceptance of based on a five-point hedonic scale. The scale of values ranged from “dislike extremely” (score 1) to “like extremely” (score 5). And lightness was evaluated with Konica Minolta colorimeter. Results and discussion: The results showed that most of the proposed models in this study were proportional and meaningful from R2 and R2 (Adj). Also, the lack of fit these model were meaningless and their coefficient of variation was also appropriate. So, bagasse fiber increased moisture, hardness, cohesiveness and gumminess, fat, crust and crumb a, fiber and decreased specific volume, crust L. Increasing frying time increases hardness, cohesiveness, gumminess, and decreases crust L and moisture. Soybean soluble polysaccharide had no significant effect on these cases. According to the panelists, donuts containing bagasse fiber were harder and less chewable and had a darker color than the control sample. Response surface methodology described that donuts with optimum formulation of 9.09% bagasse fiber and 0.78% soybean soluble polysaccharide and the frying time of 2 minutes and 36 seconds would be the most desirable sample that has acceptable consumer characteristics. Investigating the optimal sample composition showed that iron and zinc mineral elements, fiber, fat, and total acceptance were higher than the control sample. However, no significant difference was observed in the control and optimum sample protein content. Also, with increasing durability, the moisture content of the product decreases. On the other hand, the specific volume of the control sample during the days of storage did not have a significant difference at 5% level. While the optimum sample volume in the days of shelf life has decreased. There was no significant difference between the control and optimum sample peroxidase in the first and third days, while on the fifth day, both were significantly decreased. The examination of texture characteristics suggests that the donut crumb of controlled and optimized was harder during the storage period, while the optimum sample was softer than the control sample.
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.
Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan
Abstract
Introduction: Fried foods such as donuts enjoyed worldwide for their taste, distinctive flavor, aroma and crunchy texture. There is, however, grave health concern over large fat content of fried foods (Melito and Farkas, 2013). There are several ways to lower fat content in deep-fried foods. One method ...
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Introduction: Fried foods such as donuts enjoyed worldwide for their taste, distinctive flavor, aroma and crunchy texture. There is, however, grave health concern over large fat content of fried foods (Melito and Farkas, 2013). There are several ways to lower fat content in deep-fried foods. One method is to reformulate the product by adding hydrophilic ingredients such as dietary fibers to reduce oil uptake during frying. Another method to reduce fat content is to partially cook the food using another heating method (Melito and Farkas, 2012). There is an increasing interest in microwaving foods for several reasons: it is faster than conventional methods, the energy consumption is often lower and foods cooked by microwaving maintain nutritional integrity.vIn foods, the appearance is a main criterion in making purchasing decisions. Appearance is used throughout the production –storage-marketing-utilization chain as the key means of judging the quality of individual units of product. The appearance of unities of products could be assessed by considering their color and surface texture. The use of computer-vision technology has quickly increased in the fields of quality inspection, classification and evaluation in processing a large number of food products (Brosnan and Sun, 2004). Therefore the aim of this study was to study the effects of microwave pre-treatment on sensory and appearance properties of donut.
Materials and methods: Response surface methodology and Box- Behnken design were applied to evaluate the effects of independent variable include microwave power (300-900 W), microwave time (30-90 s) and frying time (70-130 s) on sensory and appearance properties of donuts. Donuts were prepared according to the formulation by Melito and Farkas (2012) with some modifications. Ingredients used in donuts formulation were consisted of 100 g of wheat flour (9 g/100g), 52 g of water, 9.75 g of Shortening, 14 g of Egg, 14 g of water for yeast, 6.80 g of sugar, 6.80 g of nonfat dried milk powder, 3.25 g of active dried yeast, 1.70 g of Vanilla extract, 1.7 g of baking powder, 1.70 g of Salt, 1.3 g of Persian gum and 7.00 g of carrot pomace powder. The dough was cut into squares approximately 50 mm on each side. Then, the dough pieces were allowed to proof for 30 min at 27 ºC. The proofed samples were pre-treated using a microwave oven at different levels of microwave power and microwave time in accordance with the experimental design. Formerly, the per-treated donuts were deep-fat fried in a Moulinex deep-fat fryer (model F18-RA, France) filled with 1.5 L of vegetable frying oil (A mixture of Sunflower, palm, and soybean oil; Behshahr CO., Tehran, Iran) at different levels of frying time in accordance with the experimental design. The oil was preheated for 30 min prior to frying and replaced with fresh oil after every frying process. After frying, donuts were removed from the fryer and allowed to cool for 30 min on paper towels. They were then stored in coded sealed polyethylene bags.The evaluation of the crumb grain and crust color of donuts was performed using an image analysis system consisted of a Canon digital camera (model SX60 HS, Japan) and a personal computer with a Pentium(R) Dual-Core processor and Windows 7 Ultimate. The samples were photographed at a fixed distance of 30 cm from the crumb of samples, which were sitting inside a black box. The captured images were analyzed using the MATLAB R2014a software (The MathWorks Inc., Natick, Mass, USA).The CIE L*a*b* (or CIELAB) color model was used for determination of the crust color of donuts. Crumb grain features of the donut samples were obtained with described digital image analysis system. After imaging, each image was converted from RGB format to 8 bits (grey level) using the MATLAB software. In this format, an area of 3 × 3 cm2 was selected at the center of the captured image. After contrast enhancement of image, the image segmented using the Otsu algorithm, which produces highly uniform binary images (Otsu, 1979). Finally, crumb grain properties of donuts were studied by determination of cells densities and area of cells. Sensory evaluation of donut samples was carried out by assigning scores for crust appearance, crumb appearance, crust color, aroma, texture, taste and overall acceptance parameters based on a nine-point hedonic scale. (Stone et al., 2012).
Results and discussion: Results showed that roughness of the donuts surface increased significantly (p
