THE EFFECT OF APPLYING GUAR GUM, WHEAT FIBER, AND CITRIC ACID ON THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF IRANIAN CROISSANT

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salmanizadeh Sanaz; Moazzezi Shima; NATEGHI LEILA

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

THE EFFECT OF APPLYING GUAR GUM, WHEAT FIBER, AND CITRIC ACID ON THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF IRANIAN CROISSANT

Author(s)

salmanizadeh Sanaz | Moazzezi Shima | NATEGHI LEILA

Keywords

CROISSANTS

GUAR GUM

WHEAT FIBER

CITRIC ACID

SHELF-LIFE

Abstract

THIS STUDY WAS AIMED AT EXAMINING THE EFFECT OF APPLYING GUAR GUM, WHEAT FIBER AND CITRIC ACID ON THE SHELF – LIFE AND SENSORY EVALUATION OF CROISSANT BREAD. TO DO SO, DIFFERENT PERCENTAGES OF WHEAT FIBER (0.10%, 0.15%, 0.20%, 0.25%), GUAR GUM (0.25%, 0.30%, 0.40%, 0.5%) AND CITRIC ACID (0.10%, 0.15%, 0.20%) WERE ADDED TO THE FLOUR OF THE CROISSANTS AND THEIR STALENESS SENSORY WAS EVALUATED FROM THE 1ST TILL THE 9TH WEEK.ALSO, PH VALUE, AW VALUE, SENSORY QUALITY (SHAPE, ODOUR, COLOUR, TASTE, CONSISTENCY, CRUST, CRUMB) AND THE VOLUME OF THE PRODUCED CROISSANTS WERE EXAMINED. IMMEDIATELY AFTER PRODUCE THE RESULTS SHOWED THAT THE VOLUME OF CROISSANTS CONTAINING THESE COMPOUNDS INCREASE SIGNIFICANTLY COMPARED TO THE CONTROL SAMPLE, WHILE THEIR WATER ACTIVITY AND PH VALUE DECREASED SIGNIFICANTLY AS WATER ACTIVITY AND PH VALUE DECREASED FROM 0.85% AND 6.32 FOR CONTROL SAMPLE TO 0.77% AND 5.20 FOR THE FORMULATION OF SAMPLE 4, RESPECTIVELY. ON THE OTHER HAND, WATER HOLDING CAPACITY OF CROISSANTS CONTAINING WHEAT FIBER AND GUAR GUM INCREASED SIGNIFICANTLY COMPARED TO THE CONTROL SAMPLE AS IT INCREASED FROM 23.52% TO 9.87 FOR THE CONTROL SAMPLE AND FROM 21.52 TO 16.59 FOR THE FORMULATION 4 FOLLOWING 9 WEEKS. THE STATISTICAL RESULTS OF SHELF-LIFE EVALUATION SHOWED AN INCREASE IN SHELF-LIFE OF CROISSANTS FROM 3 WEEK TO 3 MONTH.

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APA: Copy

salmanizadeh, Sanaz, Moazzezi, Shima, & NATEGHI, LEILA. (2013). THE EFFECT OF APPLYING GUAR GUM, WHEAT FIBER, AND CITRIC ACID ON THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF IRANIAN CROISSANT. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926548/en

Vancouver: Copy

salmanizadeh Sanaz, Moazzezi Shima, NATEGHI LEILA. THE EFFECT OF APPLYING GUAR GUM, WHEAT FIBER, AND CITRIC ACID ON THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF IRANIAN CROISSANT. 2013. Available from: https://sid.ir/paper/926548/en

IEEE: Copy

Sanaz salmanizadeh, Shima Moazzezi, and LEILA NATEGHI, “THE EFFECT OF APPLYING GUAR GUM, WHEAT FIBER, AND CITRIC ACID ON THE SHELF-LIFE, SPECIFIC VOLUME AND SENSORY EVALUATION OF IRANIAN CROISSANT,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926548/en

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