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Information Journal Paper

Title

The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder

Pages

  297-308

Abstract

 Donuts are a sweet snack that is typically fermented and dipped in fry. Therefore, its problems include absorbing a large amount of oil, which must decrease by inventing of some methods. In this study, the effect of Orange pulp powder in the range of 0 to 12. 5 percent and xanthan hydroquinone in the range of 0 to 1. 5 percent on Donut characteristics were investigated using response surface method. The results represented that by increasing the amount of Orange pulp powder as a source of soluble and insoluble dietary Fiber, which contains pectin and cellulose and xanthan gum, the moisture content, ash, Fiber, density, yellowness and redness of Donuts crust and crumb of the product, contrast, correlation, entropy, hardness, gumminess, chewiness, total acceptance increased, however, fat absorption, lightness of Donuts crust and crumb, homogenecity, softness, cohesiveness, porosity significantly decreased. The result indicated that replacing 10. 73 percent of Orange pulp powder and 0. 04 percent of xanthan gum will reduce the absorption of oil, increase Fiber and produce healthy Donuts.

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    • Cite

    APA: Copy

    YOUSEFI, ATEFEH, NASEHI, BEHZAD, & BARZEGAR, HASSAN. (2018). The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(3 ), 297-308. SID. https://sid.ir/paper/234045/en

    Vancouver: Copy

    YOUSEFI ATEFEH, NASEHI BEHZAD, BARZEGAR HASSAN. The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;7(3 ):297-308. Available from: https://sid.ir/paper/234045/en

    IEEE: Copy

    ATEFEH YOUSEFI, BEHZAD NASEHI, and HASSAN BARZEGAR, “The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 3 , pp. 297–308, 2018, [Online]. Available: https://sid.ir/paper/234045/en

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