THE EFFECT OF PURSLANE POWDER ON CHEMICAL CHARACTERISTICS, FATTY ACIDS PROFILE AND SENSORY QUALITY OF BREAD

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

FATHNEJHAD KAZEMI R.; PEIGHAMBARDOUST H.; AZADMARD DAMIRCHI S.; NEMATI M.; RAFAT A.; NAGHAVI S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2012 | Volume:7 | Issue:3 (26) Page(s): 11-18

Download Full-Text

Persian Verion

View:

698

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF PURSLANE POWDER ON CHEMICAL CHARACTERISTICS, FATTY ACIDS PROFILE AND SENSORY QUALITY OF BREAD

Author(s)

Keywords

PURSLANEQ3

FLOURQ3

BREADQ3

FATTY ACIDQ2

TOCOPHEROLQ3

SENSORY QUALITYQ3

Abstract

Background and Objective: PURSLANE seeds provide nutritional value, and have beneficial health effect on the body specially in preventing cardiovascular, cancer and hypertension (high blood pressure) deseases, because it contains omega-3 and omega-6 FATTY ACIDs and other nutrients such as antioxidants, TOCOPHEROLs and dietary fibre.Materials and Methods: In this study, the effect of incorporating PURSLANE powder into wheat FLOUR with concentrations of 5, 10, 15 and 20% was investigated on dough rheological properties, chemical properties of FLOUR and BREAD including oil content, FATTY ACIDs profile, TOCOPHEROLs, fat acidity and peroxide. FATTY ACIDs stability during cooking process was also studied. Moreover, sensory characteristics of BREAD were determined during 5 days of storage.Results: Findings showed that incorporating up to 10% PURSLANE powder led to the weakening of dough rheological behavior in the farinograph.20% substitution level increased FLOUR fat content, linolenic acid, TOCOPHEROLs and fat acidity contents. However, peroxide values of samples did not show significant (p>0.05) differences. The amount of fat acidity and peroxide increased during cooking. Linolenic acid was stable to heat, while TOCOPHEROLs decreased. BREAD containing 10% PURSLANE received higher sensory scores compared to other treatments. BREAD SENSORY QUALITY gradually decreased during storage.Conclusion: Incorporating PURSLANE seeds powder increased omega 3 and omega 6 FATTY ACIDs in BREAD. At certain levels (below 10%) of pursalne addition, sensorial properties of BREAD were improved. Linoleic FATTY ACID was stable during baking, however, the amount of TOCOPHEROLs decreased upon baking.

Cites

No record.

References

No record.

Cite

APA: Copy

FATHNEJHAD KAZEMI, R., PEIGHAMBARDOUST, H., AZADMARD DAMIRCHI, S., NEMATI, M., RAFAT, A., & NAGHAVI, S.. (2012). THE EFFECT OF PURSLANE POWDER ON CHEMICAL CHARACTERISTICS, FATTY ACIDS PROFILE AND SENSORY QUALITY OF BREAD. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 7(3 (26)), 11-18. SID. https://sid.ir/paper/121245/en

Vancouver: Copy

FATHNEJHAD KAZEMI R., PEIGHAMBARDOUST H., AZADMARD DAMIRCHI S., NEMATI M., RAFAT A., NAGHAVI S.. THE EFFECT OF PURSLANE POWDER ON CHEMICAL CHARACTERISTICS, FATTY ACIDS PROFILE AND SENSORY QUALITY OF BREAD. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2012;7(3 (26)):11-18. Available from: https://sid.ir/paper/121245/en

IEEE: Copy

R. FATHNEJHAD KAZEMI, H. PEIGHAMBARDOUST, S. AZADMARD DAMIRCHI, M. NEMATI, A. RAFAT, and S. NAGHAVI, “THE EFFECT OF PURSLANE POWDER ON CHEMICAL CHARACTERISTICS, FATTY ACIDS PROFILE AND SENSORY QUALITY OF BREAD,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 7, no. 3 (26), pp. 11–18, 2012, [Online]. Available: https://sid.ir/paper/121245/en

Related Journal Papers