COMPARISON OF PHYTIC ACID CONTENT, SENSORIAL ATTRIBUTES AND MICROSTRUCTURE OF INDUSTRIAL BREADS PREPARED IN KERMANSHAH CITY

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KARAMI M.; SAFIYARI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:72 Page(s): 121-132

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Information Journal Paper

Title

COMPARISON OF PHYTIC ACID CONTENT, SENSORIAL ATTRIBUTES AND MICROSTRUCTURE OF INDUSTRIAL BREADS PREPARED IN KERMANSHAH CITY

Author(s)

KARAMI M. | SAFIYARI M. | Issue Writer Certificate

Keywords

BREADQ2

FERMENTATIONQ2

PHYTIC ACIDQ2

SENSORY PROPERTIESQ2

Abstract

The effect of two factors, the type of BREAD and FERMENTATION time was investigated on PHYTIC ACID content, organoleptic properties and texture of industrial BREADs in Kermanshah City by randomized complete block design (RCBD). FlatBREAD (Taftoon), semilargeBREAD (Toast) and largeBREAD (Baguette) were produced during 0, 2, and 4 hours FERMENTATION. ANOVA analysis showed that either the shape of BREAD and FERMENTATION of time had the significant effect on PHYTIC ACID content and organoleptic properties.Mean comparison showed that Taftoon BREAD with 2 hours FERMENTATION and Baguette BREAD without FERMENTATION had the most and the least PHYTIC ACID, respectively. The result of organoleptic properties showed the shape of BREAD had no any significant effect on these characteristics, but FERMENTATION time during 2 hours caused to acceptable properties. Correlation of response showed that PHYTIC ACID content had negative correlation with the color of BREAD, while significant correlation between other organoleptic characteristics was seen (p<0.01). The result of SEM image analysis showed that Taftoon BREAD with 4 hours FERMENTATION and semilargeBREAD (or largeBREAD) with 2 hours FERMENTATION had the most pores and porosity and the best BREAD texture.

Cites

Influence of Formulation Variables and Extrusion Cooking Conditions on Functional and Nutritioanal Characteristics of Wheat Bran

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APA: Copy

KARAMI, M., & SAFIYARI, M.. (2018). COMPARISON OF PHYTIC ACID CONTENT, SENSORIAL ATTRIBUTES AND MICROSTRUCTURE OF INDUSTRIAL BREADS PREPARED IN KERMANSHAH CITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(72), 121-132. SID. https://sid.ir/paper/72427/en

Vancouver: Copy

KARAMI M., SAFIYARI M.. COMPARISON OF PHYTIC ACID CONTENT, SENSORIAL ATTRIBUTES AND MICROSTRUCTURE OF INDUSTRIAL BREADS PREPARED IN KERMANSHAH CITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(72):121-132. Available from: https://sid.ir/paper/72427/en

IEEE: Copy

M. KARAMI, and M. SAFIYARI, “COMPARISON OF PHYTIC ACID CONTENT, SENSORIAL ATTRIBUTES AND MICROSTRUCTURE OF INDUSTRIAL BREADS PREPARED IN KERMANSHAH CITY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 72, pp. 121–132, 2018, [Online]. Available: https://sid.ir/paper/72427/en

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