THE STUDY OF THE INFLUENCE OF TWO KINDS OF EMULSIFIER AND LIPASE ENZYME ON REDUCING THE STALING OF FROZEN OILY DOUGHNUT

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

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:47 Page(s): 207-220

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Title

THE STUDY OF THE INFLUENCE OF TWO KINDS OF EMULSIFIER AND LIPASE ENZYME ON REDUCING THE STALING OF FROZEN OILY DOUGHNUT

Author(s)

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

Keywords

DOUGHNUTQ1

EMULSIFIERQ2

LIPASE ENZYMEQ2

STALINGQ2

Abstract

Nowadays, additives are commonly used in cooking industry. EMULSIFIERs are one of the important materials generally used to improve the quality and efficiency of dough, to make the usability of dough easier, and to reduce dough wastage through delaying the STALING time. The purpose of this study is to investigate the influence of adding two kinds of EMULSIFIER including DATEM and Glycerol mono stearate In 3 levels of %0, % 0.2, and %0.4 and LIPASE ENZYME in 3 levels of 0, 100, and 200 PPM (activity 25KLU/g). The influence of adding above-mentioned materials was sought in qualitative and quantitative features of DOUGHNUT made from solid dough (texture, moisture, activity water (AW), specific volume, porosity, and general acceptability). According to the random statistical study and the obtained significant difference (p<0.05) among treatments, it was shown that the combinations with %0.2 of Datem, %0.2 of GMS and 100 PPM of LIPASE ENZYME presented the most specific volume, porosity, moisture and the least hardness level, and consequently low speed STALING 2 hours after cooking and 4 days after maintenance. This instance won the highest grade from tasting judges. The result indicated that after the experiment the qualitative and quantitative features of DOUGHNUT improved in comparison with the instance case. The case with %0.2 of Datem, %0.2 of GMS and 100 PPM of LIPASE ENZYME showed lower speed of STALING. Other parameters such as moisture level, activity water (AW), volume, porosity level, and general acceptability also presented better condition in this case.

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APA: Copy

DEHGHAN TANHA, L., KARIMI, M., & SALEHIFAR, M.. (2015). THE STUDY OF THE INFLUENCE OF TWO KINDS OF EMULSIFIER AND LIPASE ENZYME ON REDUCING THE STALING OF FROZEN OILY DOUGHNUT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 207-220. SID. https://sid.ir/paper/71590/en

Vancouver: Copy

DEHGHAN TANHA L., KARIMI M., SALEHIFAR M.. THE STUDY OF THE INFLUENCE OF TWO KINDS OF EMULSIFIER AND LIPASE ENZYME ON REDUCING THE STALING OF FROZEN OILY DOUGHNUT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(47):207-220. Available from: https://sid.ir/paper/71590/en

IEEE: Copy

L. DEHGHAN TANHA, M. KARIMI, and M. SALEHIFAR, “THE STUDY OF THE INFLUENCE OF TWO KINDS OF EMULSIFIER AND LIPASE ENZYME ON REDUCING THE STALING OF FROZEN OILY DOUGHNUT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 47, pp. 207–220, 2015, [Online]. Available: https://sid.ir/paper/71590/en

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