Effect of incorporating Chia Seed Roasted Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage

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Hatamian M.; NOSHAD M.; ABDANAN MEHDIZADEH S.; BARZEGAR H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:93 Page(s): 63-71

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Title

Effect of incorporating Chia Seed Roasted Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage

Author(s)

Hatamian M. | NOSHAD M. | ABDANAN MEHDIZADEH S. | BARZEGAR H. | Issue Writer Certificate

Keywords

Chia seedQ1

Flat BreadQ1

TextureQ2

Anti-oxidantQ1

OrganolepticQ1

Abstract

In this study, the effect of incorporating Chia seed roasted flour(MSF) (0-7. 5 %) on moisture content, fat content, total fiber content, antioxidant activity, total phenol content, color, Texture and Organoleptic characteristics of functional Barbari bread was evaluated. The results showed addition of MSF increased the moisture content, oil and total fiber content, total phenol content and antioxidant activity (17. 9± 0. 9 % to 66. 2 ± 0. 2%) in the samples. While increasing the amount of MSF, the L* value and hardness of the samples was decreased. The Organoleptic characteristics of bread containing 2. 5% MSF had no significant different (P<0. 05) with the control. Increasing the replacement of wheat flour with MSF (2. 5 to 7. 5%) reduced the acceptability of Organoleptic characteristics of bread. Based on the results of the simultaneous thermal analysis (STA), the enthalpy for control was 4119. 94 (J/g) and for the bread containing 5% MSF was about 4369. 1 (J/g). SEM results showed that the incorporation of MSF created a more uniform structure with smaller cavities in the bread.

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APA: Copy

Hatamian, M., NOSHAD, M., ABDANAN MEHDIZADEH, S., & BARZEGAR, H.. (2019). Effect of incorporating Chia Seed Roasted Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(93 ), 63-71. SID. https://sid.ir/paper/72140/en

Vancouver: Copy

Hatamian M., NOSHAD M., ABDANAN MEHDIZADEH S., BARZEGAR H.. Effect of incorporating Chia Seed Roasted Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(93 ):63-71. Available from: https://sid.ir/paper/72140/en

IEEE: Copy

M. Hatamian, M. NOSHAD, S. ABDANAN MEHDIZADEH, and H. BARZEGAR, “Effect of incorporating Chia Seed Roasted Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 93 , pp. 63–71, 2019, [Online]. Available: https://sid.ir/paper/72140/en

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