The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits

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.

TORABI S.; MOHTARAMI F.; Dabbagh Mazhary M. R.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:16 | Issue:97 Page(s): 171-181

Download Full-Text

Persian Verion

View:

1,021

Download:

Cites:

Information Journal Paper

Title

The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits

Author(s)

TORABI S. | MOHTARAMI F. | Dabbagh Mazhary M. R. | Issue Writer Certificate

Keywords

CeliacQ1

Gluten free biscuitQ1

Acorn flourQ1

AntioxidantQ1

Total phenolQ1

Abstract

Acorn tree is abundant in many parts of Iran and is usually wasted or used as animal feed. According to the numerous health effects of acorn, the aim of this research is to investigate the influence of Acorn flour (substituted at levels of 0-30% with rice flour, corn flour and starch) as a mixture design on chemical, nutritional, textural and sensorial properties of Gluten free biscuits for Celiacs. The results showed that moisture, ash, crude fiber, carbohydrate, Antioxidant capacity and Total phenol of Gluten free biscuits supplemented with Acorn flour increased noticeably compared to control. Increasing the Acorn flour decreased calorie value of Gluten free biscuits. Hardness and penetration energy of samples increased with substitution of Acorn flour in formulation. Sensory evaluation showed addition of Acorn flour up to 20% was acceptable but total acceptance diminished at high levels of it. The obtained results signify that the application of Acorn flour in gluten-free baking could be useful for fortification and increase of nutritional value.

Cites

No record.

References

No record.

Cite

APA: Copy

TORABI, S., MOHTARAMI, F., & Dabbagh Mazhary, M. R.. (2020). The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(97 ), 171-181. SID. https://sid.ir/paper/71824/en

Vancouver: Copy

TORABI S., MOHTARAMI F., Dabbagh Mazhary M. R.. The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;16(97 ):171-181. Available from: https://sid.ir/paper/71824/en

IEEE: Copy

S. TORABI, F. MOHTARAMI, and M. R. Dabbagh Mazhary, “The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 97 , pp. 171–181, 2020, [Online]. Available: https://sid.ir/paper/71824/en

Related Journal Papers