Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage

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ALISHAHI F.; FAZEL M.

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

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Journal: Journal of food science and technology Year:2019 | Volume:16 | Issue:91 Page(s): 197-211

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Title

Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage

Author(s)

ALISHAHI F. | FAZEL M. | Issue Writer Certificate

Keywords

Gluten-freeQ1

Nigella sativa Linn concentrateQ1

BreadQ2

TextureQ2

ColorQ2

Abstract

Celiac disease is an autoimmune disorder in which the patient is permanently exposed to gluten intolerance during their life. The only effective method for celiac disease is strict adherence to a glutenfree diet. So, attention to the high quality food production without gluten is important. The aim of this study is to produce Color:#ff0078">Gluten-free Color:#ff0078">Bread toast using Nigella sativa Linnconcentrateas an alternative to gluten and potato fiber. The Response Surface Method was used with two variables of potato fiber (2 to 6 %) and Nigella sativa Linnconcentrate (5 to 15 %). With increasing potato fiber and Nigella sativa Linnconcentrate, Color:#ff0078">Bread density increased significantly (p˂ 0. 05). Potato fiber resulted in a significant decrease in porosity, but Nigella sativa Linnconcentratewas ineffective (0. 01%). Potato fiber and Nigella sativa Linnconcentrateshowed a linear effect alone at the level of 0. 05. Moisture content decreased with increasing fiber and Nigella sativa Linnconcentrate, but the effect of protein concentrate was not significant (p˃ 0. 05). In addition, moisture content of Color:#ff0078">Bread decreased during storage. Potato fiber and protein concentrate had a significant effect on the hardness of Color:#ff0078">Bread Color:#ff0078">Texture and the Color:#ff0078">Texture increased during the four days storage period. The non-fit index for all models was not significant (0. 05%). The optimization of Color:#ff0078">Bread formulation showed that the toast containing 7. 5% of Nigella sativa Linnconcentrateand 2. 5% potato fiber had the best quality and is recommended for production.

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APA: Copy

ALISHAHI, F., & FAZEL, M.. (2019). Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(91 ), 197-211. SID. https://sid.ir/paper/71691/en

Vancouver: Copy

ALISHAHI F., FAZEL M.. Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(91 ):197-211. Available from: https://sid.ir/paper/71691/en

IEEE: Copy

F. ALISHAHI, and M. FAZEL, “Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 91 , pp. 197–211, 2019, [Online]. Available: https://sid.ir/paper/71691/en

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