Effect of Zedo gum on physicochemical and rheological properties, sensory evaluation and shelf life of toast bread

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.

ASGARI M.; FADAVI GH.; SEYEDEIN S.M.

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:95 Page(s): 165-178

Download Full-Text

Persian Verion

View:

740

Download:

Cites:

Information Journal Paper

Title

Effect of Zedo gum on physicochemical and rheological properties, sensory evaluation and shelf life of toast bread

Author(s)

ASGARI M. | FADAVI GH. | SEYEDEIN S.M. | Issue Writer Certificate

Keywords

ToastQ2

Zedo GumQ1

StalingQ2

FarinographQ2

ExtensographQ2

Abstract

The purpose of this study was to investigate the effect of Zedo Gum addition on physicochemical, rheological, and sensory and shelf life of Toast dread. The gum was added to the flour (Z2: 0. 25, Z3: 0. 5, Z4: 0. 75, and Z5% 1) and the bread samples were compared with the control one (Z1). The rheological data showed that the addition of Zedo Gum increased water absorption, dough development time, stability time and Farinograph quality number of samples Z4 and Z5 significantly (P <0. 05). The results of Extensographic measurements at 45, 90 and 135 min showed that increasing gum percentage caused a decrease in the resistance to extension of dough samples significantly (P<0. 05). The lowest resistance to extension was observed in samples Z4 and Z3, respectively (P<0. 05). In all studied areas, adding Zedo Gum resulted a significant increase in the ratio number of samples (P<0. 05). The bread compression assessment showed that increasing the amount of gum, brought a decrease to the hardness of the breads, and during the study time, the firmness of all samples increased as a result of Staling. Physicochemical results of bread samples showed that increasing gum content of samples increased moisture, ash and protein content significantly while the amount of fat decreased (P<0. 05). Sensory evaluation of breads revealed that the sample Z5 had the highest sensory scores, in all studied factors; so it was selected as superior treatment.

Cites

No record.

References

No record.

Cite

APA: Copy

ASGARI, M., FADAVI, GH., & SEYEDEIN, S.M.. (2020). Effect of Zedo gum on physicochemical and rheological properties, sensory evaluation and shelf life of toast bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(95 ), 165-178. SID. https://sid.ir/paper/72014/en

Vancouver: Copy

ASGARI M., FADAVI GH., SEYEDEIN S.M.. Effect of Zedo gum on physicochemical and rheological properties, sensory evaluation and shelf life of toast bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;16(95 ):165-178. Available from: https://sid.ir/paper/72014/en

IEEE: Copy

M. ASGARI, GH. FADAVI, and S.M. SEYEDEIN, “Effect of Zedo gum on physicochemical and rheological properties, sensory evaluation and shelf life of toast bread,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 95 , pp. 165–178, 2020, [Online]. Available: https://sid.ir/paper/72014/en

Related Journal Papers