Effect of using apple and pimento on Physicochemical and Reological of donut

Document Type : Research Article

Authors

• Sepideh Aryaee Majd
• Mania Salehifar

Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

https://doi.org/10.22067/ifstrj.v15i1.68752

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 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.

Keywords

• Donut
• Pimento
• Apple
• Physicochemical
• Rheology

References

1. انتظاری، ب.، شفافی زنوزیان، م.، شریفی، ا.، کاراژیان، ح. (1393). اثر غلظت های عصاره چوبک بر ویژگی های شیمیایی و حسی دونات در طی زمان نگهداری. سومین همایش ملی علوم و صنایع غذایی.
2. سازمان ملی استاندارد ایران (1392).استاندارد شماره 16980. .انتشارات سازمان استاندارد و تحقیقات صنعتی ایران.,دونات-ویژگی ها و روش های آزمون.
3. عطای صالحی،ا.،، یزدانی،آ.، فیاض،ن. (1390). بررسی ویژگی های خمیر نان غنی شده با پلی ساکاریدهای فیبری و آنتی اکسیدان های فنولی.همایش ملی صنایع غذایی.
4. عربشاهی دلویی،س.،مردانی قهفرخی،.اعلمی،م.(1393). تولید بیسکویت فراسودمند با استفاده از عصاره فنولی برگ گیاهان شاتوت (Morus indica L.) و نعنا (Mentha spicata L.). نشریه پژوهش های صنایع غذایی. 24،374-384.
5. وزارت بهداشت، درمان وآموزش پزشکی معاونت غذا و دارو (1389). شماره 0045 PEI/Cr V / دستورالعمل بررسی غذاهای فراسودمند.
6. کیهانی، و.، مرتضوی، س. ع.، کریمی، م.، کاراژیان، ح. و شیخ الاسلامی، ز. (1394). بررسی و مقایسه تاثیر عصاره چوبک و امولسیفایر منو و دی گلیسرید بر ویژگی های کیفی کیک روغنی. نشریه پژوهش و نوآوری در علوم و صنایع غذایی. 4، 2، 172-153.
7. مقامی،پ.، موسوی موحدی، ع .ا.(1393) درمان با سیب. نشریه نشاء علم، سال پنجم ،شماره 1، 66-62.
8. مقدم نیا، ع.، حیدری، ب.، پورهادی، م.، برادران، م.،(1382).مقایسه اثرات درمانی پماد حاوی ماده مؤثره فلفل قرمز و ژل دیکلوفناک را در درمان استئوآرتریت تک مفصلی؛ مجله دانشگاه علوم پزشکی بابل،سال پنجم،شماره 3
9. Askari B., (2006),Enzyme activity and its impact on the quality of Barbari bread flour.Islamic Azad University of Sabzevar, M.C. Faculty of Agriculture.
10. Awad MA, Jager A & westing LM, (2000), Flavonoid and chlorogenic acid levels in apple fruit: characterization of variation. Sci Hort 83: 249-263.
11. Awad MA, Jager A, Plas LH & Krol AR, (2001), Flavonoid and chlorogenic acid changes in skin of ‘Elstar ’ and ‘ Jonagold ’ apples during development and ripening. Sci Hort. 90: 69-83.
12. Awad MA, Jager A, & Wagenmakers PS, (2001), Effects of light on flavonoids and chlorogenic acid levels in the skin of ‘ Jonagold ’ apple. Sci Hort. 88: 289-298.
13. Awad MA & Jager A., (2002), Formation of flavonoids, especially anthocyanin and chlorogenic acid in ‘Jonagold’ apple skin: influences of growth regulators and fruit maturity. Sci Hort. 93: 257-266.
14. Bakhshi, D. & Arakawa, O., (2006), Effects of UV-B irradiation on phenolic compound accumulation and antioxidant activity in ‘Jonathan’ apple influenced by bagging, temperature and maturation, Journal of Food, Agriculture and Environment. 4(1), 75-79.
15. Claus A.,(2006), Influence of agronomic factors and extraction rate on the acrylamide contents in veast-leavened breads. Journal Food Chemistry. 54(23):9876-9886.
16. Claus A.,2008, Acrylamide in cereal products: A review. Journal of Cereal science. 47(2):118 - 133.
17. .Ciesarova Z,Suhj M,Harvathovaj.,(2008),carreltion between acrylamide contents and antioxidant capacities of spice extracts in a modek potato matrix.jornal of Food and Nutrition Research.vol.47.No.1,pp.1-5.
18. Cieslik, E., Greda, A. & Adamus, W.,(2006), Contents of polyphenols in fruits and vegetables, Food Chemistry, 94, 135-142.
19. Cepeda, E., Angeles Garcia, M., Rabenson, G &. Costell, E., (2000), Pimento (capcicum annuum L.) ouree: preparation, physicochemical properties and microscopical characterization .Jornal of Food Engineering. 85-92.45
20. Del Rio JA, Gomez P, Baidez A, Fuster MD, Ortuno A & Frias V., (2004), Phenolic compounds have a role in the defence mechanism protecting grapevine against the fungi. Phytopathology. 43: 87–94.
21. Dehghani Firoozabadi A , Hojjateslami M,Yasin Ardekani & S.A, Keramat J., (2012), Effect of Adding Plantago gum on staling and sensory properties of sponge cakes. Proceedings of the Second National Conference on Food Science and Technology, Islamic Azad University Ghuchan.Iran.
22. Edoardo C., (2009), Effect of flour type on Maillard reaction and acrylamide formation during tosting of bread crisp model systems and mitigation strategies, Food Research International. 42(9):1295-1302
23. Grajek, W., Olejnik, A. & Sip, A., (2005), Probiotics, prebiotics and antioxidants as functional foods. Acta Biochimica Polonica-English Edition. 52: 665-671.
24. Lingnert H., (2006), Acrylamide in food:Mechanisms of formation and in uencing factors during heating of food. Scandinavian. Journal of Nutrition. 46(4):159-172.
25. Li XJ, Hou JH, Zhang GL, Liu RS, Yang YG, Hu YX & Lin JX., (2004), Comparison of anthocyanin accumulation and morpho-anatomical feature in apple skin during color formation at tow habitats. Sci Hort. 99: 41-53.
26. Nanditha BR, Jena BS and Parabhasankar P., (2008), Influence of natural antioxidants and their carry through property in biscuit processing. Journal of the Science of Food and Agriculture 89: 288-298.
27. Nasir, M., Butt, M.S., Anjum, F.M., Jamil, A. & Ahmad, I., (2009), Physical and sensory properties of maize germ oil fortified cakes. International Journal of Agriculture & Biology, 11: 311-315.
28. Petkovsek MM, Usenik V and Stampar F., (2003), The role of chlorogenic acid in the resistance of apples to apple scab (Venturia inaequalis (Cooke) G. Wind. Aderh.). Zb Bioteh Fak Univ Ljublj Kmet.81(2): 233-242
29. Pavia EAS, Isaias RMS, Vale FHA and Queiroz CGS., (2003), The influence of light intensity on anatomical structure and pigment contents of Tradescantia pallida (Rose) Hunt. Cv.purpurea Boom (Commelinaceae) leaves. Braz Arch Biol Technol. 46: 617-624.
30. Sidhu, J.S., Al-Hooti, S.N., Al-Saqer, J.M. & Al-Othman, A., (2001), Studies on the development of pan bread using raw wheat germ. Journal of Food Quality, 24: 235-247.
31. Schieber A, Keller P & Carle R., (2001), Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. J Chromatogr A. 910: 265-273.
32. Siro, I., Kapolna, E., Kapolna, B. & Lugasi, Andrea., (2008), Functional food. Product development, marketing and consumer acceptance. Appetite., 51: 456-467.
33. .Stadler RH., (2005), Acrylamide from Maillard reaction products. Journal of Nature. 419(69):449-450
34. Springer M., (2003), Development of Acrylamide in baked products. Getride Mehl und Brot. 57(5):274 - 278.
35. Vahedi H. Kobarfard F., (2012), Effect of flour extraction rate and Amount L -aspraginase enzyme on reduction free asparagine in bread dough, Ofogh- e -Danesh. GMUHS Journal. 18(2):37- 44.
36. Vahedi H. Kobarfard F., (2012), The Effect of flour extraction rate, Amount L -aspraginase enzyme, and baking temperature, and time on acrylamide formation in Sangak bread. Iranian Journal of Nutrition Sciences and food Technology. 7(3):51- 60
37. Zhu, F., Cai, Y. Z., Sun, M., & Corke, H., (2009), Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch. Food Chemistry, 112, 919–923.
38. Zhu, F ., Sakulnak, R., Wang, S., (2016), Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Food Chemistry 194 1217–1223.