EFFECT OF EMULSION AND LIPASE ENZYME ON QUALITATIVE PROPERTIES OF DOUGHNUTS MADE FROM FROZEN DOUGH

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DEHGHAN TANHA L.; KARIMI M.; SALEHIFAR M.

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:5 | Issue:3 (17) Page(s): 105-115

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Title

EFFECT OF EMULSION AND LIPASE ENZYME ON QUALITATIVE PROPERTIES OF DOUGHNUTS MADE FROM FROZEN DOUGH

Author(s)

DEHGHAN TANHA L. | KARIMI M. | SALEHIFAR M. | Issue Writer Certificate

Keywords

DOUGHNUTQ1

FROZEN DOUGHQ2

EMULSIFIERQ2

ENZYMEQ2

Abstract

Fermented dough DOUGHNUT is of the most important fermentation products in the world, which is fried after fermentation, dividing, shaping and resting stage. Concerning the recent phenomena of mechanical life and people’s tendency towards fast foods, fried donut has got great attention. Therefore, improving the quantity and quality of this product gets very important. Hence, the aim of this study was to evaluate quantitative and qualitative (moisture, color, hardness, specific volume and overall acceptance) properties of DOUGHNUTs made from FROZEN DOUGH containing Datem EMULSIFIER and Glycerol mono stearate with three levels of 0, 0.2, 0.4% and lipase ENZYME in three levels of 0ppm, 100ppm and 200ppm in a completely randomize design. Statistical analysis results showed that humidity increased by increasing the percentage of EMULSIFIER. Meanwhile, minimum hardness caused the most specific volume and highest total acceptance points in the sample containing 0.2% Datem EMULSIFIER, 0.2% GSM EMULSIFIER and 100ppm lipase ENZYME.

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APA: Copy

DEHGHAN TANHA, L., KARIMI, M., & SALEHIFAR, M.. (2013). EFFECT OF EMULSION AND LIPASE ENZYME ON QUALITATIVE PROPERTIES OF DOUGHNUTS MADE FROM FROZEN DOUGH. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(3 (17)), 105-115. SID. https://sid.ir/paper/176487/en

Vancouver: Copy

DEHGHAN TANHA L., KARIMI M., SALEHIFAR M.. EFFECT OF EMULSION AND LIPASE ENZYME ON QUALITATIVE PROPERTIES OF DOUGHNUTS MADE FROM FROZEN DOUGH. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(3 (17)):105-115. Available from: https://sid.ir/paper/176487/en

IEEE: Copy

L. DEHGHAN TANHA, M. KARIMI, and M. SALEHIFAR, “EFFECT OF EMULSION AND LIPASE ENZYME ON QUALITATIVE PROPERTIES OF DOUGHNUTS MADE FROM FROZEN DOUGH,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 3 (17), pp. 105–115, 2013, [Online]. Available: https://sid.ir/paper/176487/en

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