THE EFFECT OF SOME GUMS ON STABILITY AND QUALITATIVE PROPERTIES OF DOOGH PRODUCED BY THE FLUID GEL TECHNOLOGY USING RESPONSE SURFACE METHODOLOGY (RSM)

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LAGHAEI L.; ZOMORODI SH.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2016 | Volume:26 | Issue:1 Page(s): 23-35

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Title

THE EFFECT OF SOME GUMS ON STABILITY AND QUALITATIVE PROPERTIES OF DOOGH PRODUCED BY THE FLUID GEL TECHNOLOGY USING RESPONSE SURFACE METHODOLOGY (RSM)

Author(s)

LAGHAEI L. | ZOMORODI SH. | Issue Writer Certificate

Keywords

ARABIC GUMQ1

COMMERCIAL STABILIZER CHOQ2

DOOGHQ2

FLUID GELQ2

STABILIZATIONQ2

XANTHAN GUMQ2

ZEDO GUMQ2

Abstract

In this study, the effect of zedo, COMMERCIAL STABILIZER CHO, arabic and XANTHAN GUM on the stability and qualitative properties DOOGH were investigated using response surface method (RSM). The amount of zedo and COMMERCIAL STABILIZER CHO were in the range of 0-0.4%, ARABIC GUM and XANTHAN GUM were in the range of 0-1.8 and 0-0.2% respectively and storage time was 7-59 days. The statistical analysis of results showed that serum separation decreased with increasing the levels of gums and it increased during storage (P<0.05). Also Apparent viscosity was significantly increased with increasing the levels gums (P<0.05). According to the results obtained from color analysis, L* value increased during storage time but it decreased under the interaction of XANTHAN GUM and COMMERCIAL STABILIZER CHO. At lower levels of XANTHAN GUM and ARABIC GUM a* value decrease and at higher levels of a* value increased. Both ZEDO GUM and ARABIC GUM resulted in b* value improvement. According to the sensory evaluation, with increasing concentration XANTHAN GUM and COMMERCIAL STABILIZER CHO the score of flavor and with increasing concentration any of four types of stabilizers the score of consistency decreased. The amounts of XANTHAN GUM 0.17%, ZEDO GUM 0.16%, COMMERCIAL STABILIZER CHO 0.36%, ARABIC GUM 0.97% and 56 days storage were obtained as optimum conditions.

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APA: Copy

LAGHAEI, L., & ZOMORODI, SH.. (2016). THE EFFECT OF SOME GUMS ON STABILITY AND QUALITATIVE PROPERTIES OF DOOGH PRODUCED BY THE FLUID GEL TECHNOLOGY USING RESPONSE SURFACE METHODOLOGY (RSM). JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 23-35. SID. https://sid.ir/paper/148652/en

Vancouver: Copy

LAGHAEI L., ZOMORODI SH.. THE EFFECT OF SOME GUMS ON STABILITY AND QUALITATIVE PROPERTIES OF DOOGH PRODUCED BY THE FLUID GEL TECHNOLOGY USING RESPONSE SURFACE METHODOLOGY (RSM). JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2016;26(1):23-35. Available from: https://sid.ir/paper/148652/en

IEEE: Copy

L. LAGHAEI, and SH. ZOMORODI, “THE EFFECT OF SOME GUMS ON STABILITY AND QUALITATIVE PROPERTIES OF DOOGH PRODUCED BY THE FLUID GEL TECHNOLOGY USING RESPONSE SURFACE METHODOLOGY (RSM),” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 26, no. 1, pp. 23–35, 2016, [Online]. Available: https://sid.ir/paper/148652/en

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