THE EFFECT OF PERSIAN GUM AND CARROT POMACE POWDER ON STALING RATE OF MICROWAVE PRETREATED DONUT

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NOURI MEHRAN; NASEHI BEHZAD; SAMAVATI VAHID; ABDANAN MEHDIZADEH SAMAN

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Journal: Research and Innovation in Food Science and Technology Year:2016 | Volume:5 | Issue:2 Page(s): 171-182

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Title

THE EFFECT OF PERSIAN GUM AND CARROT POMACE POWDER ON STALING RATE OF MICROWAVE PRETREATED DONUT

Author(s)

NOURI MEHRAN | NASEHI BEHZAD | SAMAVATI VAHID | ABDANAN MEHDIZADEH SAMAN | Issue Writer Certificate

Keywords

CARROT POMACE POWDERQ2

DONUTQ1

MICROWAVE PRETREATMENTQ2

PERSIAN GUMQ1

STALINGQ1

Abstract

The industrial and domestic use of microwaves has increased noticeably owing to the advantage of saving energy and time, as well as improving nutritional quality of foods over the past few decades. However, rapid STALING rate is one of the drawbacks of microwave baked products. Formulation improvement by adding dietary fibers is one of the ways to solve this problem. Therefore, the aim of this work was to investigate the effect of adding PERSIAN GUM (1.20%) and CARROT POMACE POWDER (6.45%) as sources of dietary fiber on STALING rate of microwave pretreated (400 W for 60s) DONUT using a completely randomized design (statistical significance was determined at P<0.05). In addition, fat content of samples were determined after deep fat frying of DONUTs. After baking, the crumb firmness, springiness, moisture content and consumer rejection (as STALING parameters of DONUT) were monitored over 5 days of storage. Results showed that adding dietary fiber sources on formulation significantly decreased the fat content of DONUTs. During storage, it was seen that crumb firmness and consumer rejection of DONUT samples significantly increased, whereas springiness, moisture content of samples significantly decreased with time. As expected, results showed that the MICROWAVE PRETREATMENT significantly increased the STALING rate of DONUT samples during storage. In contrast, the STALING rate of DONUTs considerably decreased upon incorporation of dietary fiber sources.

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APA: Copy

NOURI, MEHRAN, NASEHI, BEHZAD, SAMAVATI, VAHID, & ABDANAN MEHDIZADEH, SAMAN. (2016). THE EFFECT OF PERSIAN GUM AND CARROT POMACE POWDER ON STALING RATE OF MICROWAVE PRETREATED DONUT. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(2), 171-182. SID. https://sid.ir/paper/233997/en

Vancouver: Copy

NOURI MEHRAN, NASEHI BEHZAD, SAMAVATI VAHID, ABDANAN MEHDIZADEH SAMAN. THE EFFECT OF PERSIAN GUM AND CARROT POMACE POWDER ON STALING RATE OF MICROWAVE PRETREATED DONUT. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(2):171-182. Available from: https://sid.ir/paper/233997/en

IEEE: Copy

MEHRAN NOURI, BEHZAD NASEHI, VAHID SAMAVATI, and SAMAN ABDANAN MEHDIZADEH, “THE EFFECT OF PERSIAN GUM AND CARROT POMACE POWDER ON STALING RATE OF MICROWAVE PRETREATED DONUT,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 2, pp. 171–182, 2016, [Online]. Available: https://sid.ir/paper/233997/en

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