THE EFFECT OF ADDITIONAL DEFATTED CORN GERM FLOUR ON RHEOLOGICAL AND SENSORY PROPERTIES OF MACARONI

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MOVAHHED S.; MASOUMIKHAH Z.; ZARGARI K.

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

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:1 (33) Page(s): 23-32

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Title

THE EFFECT OF ADDITIONAL DEFATTED CORN GERM FLOUR ON RHEOLOGICAL AND SENSORY PROPERTIES OF MACARONI

Author(s)

MOVAHHED S. | MASOUMIKHAH Z. | ZARGARI K. | Issue Writer Certificate

Keywords

DEFATTED CORN GERM FLOURQ3

MACARONIQ3

RHEOLOGICAL CHARACTERISTICQ2

SENSORY EVALUATIONQ3

Abstract

Introduction: DEFATTED CORN GERM FLOUR is rich in minerals, proteins and certain essential amino acids namely lysine and might be used as a complementary food supplement. In this study, the reological characteristics of adding 10, 20 and 30% of DEFATTED CORN GERM FLOUR to MACARONI were evaluated. Materials and Methods:. Different treatments (addition of 10, 20 and 30% defatted corn flour) to produce MACARONI on industrial and semi-continuous methods were carried out. Reological and sensory analysis were performed according to standard methods (Farinograph, Extensograph).Results: The results showed that by using more DEFATTED CORN GERM FLOUR, water absorption and dough development time increased but dough resistance and tensile reduced. The result also indicated that resistance to stretch the dough increased, tension ability reduced, ratio (tension resistance to tension ability index) increased and energy reduced. SENSORY EVALUATION (color, taste, chewing ability and adhesion to the tooth) of the samples were carried out by trained assessors. The results showed that the two samples of MACARONI containing 10 and 20% DEFATTED CORN GERM FLOUR were more desirable. The desired samples along with a control were given to home consumers and finally the sample of MACARONI containing 10% DEFATTED CORN GERM FLOUR was selected as the preferred sample.Conclusion: The samples containing 10% DEFATTED CORN GERM FLOUR had higher quality due to possessing reological properties, baking and sensory characteristics.

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APA: Copy

MOVAHHED, S., MASOUMIKHAH, Z., & ZARGARI, K.. (2012). THE EFFECT OF ADDITIONAL DEFATTED CORN GERM FLOUR ON RHEOLOGICAL AND SENSORY PROPERTIES OF MACARONI. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(1 (33)), 23-32. SID. https://sid.ir/paper/143344/en

Vancouver: Copy

MOVAHHED S., MASOUMIKHAH Z., ZARGARI K.. THE EFFECT OF ADDITIONAL DEFATTED CORN GERM FLOUR ON RHEOLOGICAL AND SENSORY PROPERTIES OF MACARONI. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(1 (33)):23-32. Available from: https://sid.ir/paper/143344/en

IEEE: Copy

S. MOVAHHED, Z. MASOUMIKHAH, and K. ZARGARI, “THE EFFECT OF ADDITIONAL DEFATTED CORN GERM FLOUR ON RHEOLOGICAL AND SENSORY PROPERTIES OF MACARONI,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 1 (33), pp. 23–32, 2012, [Online]. Available: https://sid.ir/paper/143344/en

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