INVESTIGATION THE EFFECTS OF INULIN AND GREEN TEA POWDER REPLACEMENT ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF PASTA

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RAHIMINEZHAD F.; AZIZI M.H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 147-155

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Title

INVESTIGATION THE EFFECTS OF INULIN AND GREEN TEA POWDER REPLACEMENT ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF PASTA

Author(s)

RAHIMINEZHAD F. | AZIZI M.H. | Issue Writer Certificate

Keywords

INULINQ2

GREEN TEA POWDERQ1

PHYSICAL PROPERTIESQ2

CHEMICAL PROPERTIESQ2

ORGANOLEPTIC PROPERTIESQ1

Abstract

The concept of functional foods includes foods or food ingredients that exert a beneficial effect on health and/or reduce the risk of chronic diseases, beyond basic nutritional functions. Appending functional foods can make an evolution in food industry. The objective of this research was to evaluate the effects of different amounts of INULIN (3% and 8%) and GREEN TEA POWDER (2% and 4%) on CHEMICAL PROPERTIES, including the amount of ash, moisture, fat, protein, fiber and other chemical peroperties, Product PHYSICAL PROPERTIES such as cooking quality, amount of crushed pasta, water absorption during cooking product, the glaze and other PHYSICAL PROPERTIES, The elasticity of the dough with Instron texture analyzer and also pasta ORGANOLEPTIC PROPERTIES was performed by standard methods.A very small reduction in the amount of proteins and fat of samples were observed, but these changes were not statistically significant at the 95% level, as well as increasing the amounts of INULIN and GREEN TEA POWDER resulted in a significant increase in the fiber. In physical and ORGANOLEPTIC PROPERTIES increased INULIN and GREEN TEA POWDER also resulted in an increase in cooking loss compared to the control treatment. In general, the results showed that increased GREEN TEA POWDER in combination with INULIN and semolina to improve the baking properties, so in general, it seems that, in terms of product texture property, treatment 3 (T2 - 98% semolina+0% INULIN+2% GREEN TEA POWDER) and in terms of ORGANOLEPTIC PROPERTIES, treatment 5 (L3T2 - 95% semolina+3% INULIN+2% GREEN TEA POWDER) compared with control treatment, were recognized as the superior treatments.

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APA: Copy

RAHIMINEZHAD, F., & AZIZI, M.H.. (2017). INVESTIGATION THE EFFECTS OF INULIN AND GREEN TEA POWDER REPLACEMENT ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF PASTA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 147-155. SID. https://sid.ir/paper/72323/en

Vancouver: Copy

RAHIMINEZHAD F., AZIZI M.H.. INVESTIGATION THE EFFECTS OF INULIN AND GREEN TEA POWDER REPLACEMENT ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF PASTA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):147-155. Available from: https://sid.ir/paper/72323/en

IEEE: Copy

F. RAHIMINEZHAD, and M.H. AZIZI, “INVESTIGATION THE EFFECTS OF INULIN AND GREEN TEA POWDER REPLACEMENT ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF PASTA,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 147–155, 2017, [Online]. Available: https://sid.ir/paper/72323/en

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