The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties

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Delalat P.; Shahsevani Mojarad L.; Mahdikhani SH.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:105 Page(s): 31-46

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Title

The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties

Author(s)

Delalat P. | Shahsevani Mojarad L. | Mahdikhani SH. | Issue Writer Certificate

Keywords

BiscuitsQ2

PumpkinQ1

FarinographQ2

Abstract

In the present study, Pumpkin flour with 0, 1, 3 and 5% was used as a substitute for flour and sugar in biscuit formulations. The physicochemical, antioxidant, rheological, sensory properties and peroxide value of the samples during the intervals 1, 30 and 60 days after baking were examined. The results of rheological evaluation of dough showed that the lowest degree of dough softening and the highest quality number belonged to the treatment T3 (containing 5% Pumpkin flour + 95% wheat flour + 25% sugar) (p≤ 0. 05). By increasing the amount of Pumpkin flour, the protein content of cooked Biscuits significantly decreased and the fat, fiber and moisture content of Biscuits significantly increased (p≤ 0. 05). With the increase in the amount of Pumpkin flour, the content of the peroxide value of Biscuits significantly decreased. In all of the studied days, increasing the amount of Pumpkin flour, the total phenol content of the samples increased significantly and the IC50 of the Biscuits significantly decreased (p≤ 0. 05). The results showed that adding different amounts of Pumpkin flour caused a significant decrease in the hardness and cohesiveness of the samples (p≤ 0. 05) The sensory evaluation results of the samples showed that the highest total acceptance rating belonged to the treatment T3 (containing 5% Pumpkin flour + 95% wheat flour + 25% sugar), the treatment was introduced as superior treatment.

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APA: Copy

Delalat, P., Shahsevani Mojarad, L., & Mahdikhani, SH.. (2020). The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(105 ), 31-46. SID. https://sid.ir/paper/378238/en

Vancouver: Copy

Delalat P., Shahsevani Mojarad L., Mahdikhani SH.. The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(105 ):31-46. Available from: https://sid.ir/paper/378238/en

IEEE: Copy

P. Delalat, L. Shahsevani Mojarad, and SH. Mahdikhani, “The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 105 , pp. 31–46, 2020, [Online]. Available: https://sid.ir/paper/378238/en

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