The effect of basil and tragacanth gums on quality and shelf life of doughnut

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

GHORBANI M.; SHEIKHOLESLAMI Z.; Aryanfar A.

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

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:3 Page(s): 139-151

Download Full-Text

Persian Verion

View:

436

Download:

Cites:

Information Journal Paper

Title

The effect of basil and tragacanth gums on quality and shelf life of doughnut

Author(s)

GHORBANI M. | SHEIKHOLESLAMI Z. | Aryanfar A. | Issue Writer Certificate

Keywords

low-fat doughnutQ1

gumQ1

functionalQ1

Abstract

Doughnut is one of the most important products in the world that frying in the oil, after the fermentation, dividing and shaping stages. Because of its high consumption in the country, its quality is of great importance. Today, additives such as gums, emulsifiers, enzymes and. . ., are used to improve the quality of baking products. Aware of the hazards of chemical additives, tend to use natural ones has increased. Therefore, the present study was conducted with the aim of investigating the effect of Basil and Tragacanth gums as natural additives on improvement of quality, sensory characteristics and shelf life of doughnut. For this purpose, Basil and Tragacanth gums in four levels (0, 0/3, 0/6 and 1%) has been added to the doughnut formulas, and moisture content, specific volume, texture and sensory properties of doughnuts were evaluated. The results showed that the use of Basil and Tragacanth gums at 1% increased moisture content and decreased firmness (two hours and one week after baking). Addition of Basil at 1% and Tragacanth at 0/6 %, together, increased the specific volume, shelf-life, sensory scores, color indexes and decreased firmness of doughnuts.

Cites

No record.

References

No record.

Cite

APA: Copy

GHORBANI, M., SHEIKHOLESLAMI, Z., & Aryanfar, A.. (2018). The effect of basil and tragacanth gums on quality and shelf life of doughnut. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(3 ), 139-151. SID. https://sid.ir/paper/372245/en

Vancouver: Copy

GHORBANI M., SHEIKHOLESLAMI Z., Aryanfar A.. The effect of basil and tragacanth gums on quality and shelf life of doughnut. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(3 ):139-151. Available from: https://sid.ir/paper/372245/en

IEEE: Copy

M. GHORBANI, Z. SHEIKHOLESLAMI, and A. Aryanfar, “The effect of basil and tragacanth gums on quality and shelf life of doughnut,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 3 , pp. 139–151, 2018, [Online]. Available: https://sid.ir/paper/372245/en

Related Journal Papers