Volume 16, Issue 95 (2019)
FSCT 2019, 16(95): 165-178 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Asgari M, Fadavi G, Seyedin Ardebili S M. Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread. FSCT 2019; 16 (95) :165-178
URL: http://fsct.modares.ac.ir/article-7-30739-en.html
URL: http://fsct.modares.ac.ir/article-7-30739-en.html
1- M. Sc. Student of Food Science & Technology
2- Assisstant professor, Faculty of Food Industry and Agriculture, Standard Research Institute, Karaj, Iran , fadavi@live.com
3- Assisstant professor, Faculty of Food Science & Technology, Science and Research Branch, Islamic Azad University,
2- Assisstant professor, Faculty of Food Industry and Agriculture, Standard Research Institute, Karaj, Iran , fadavi@live.com
3- Assisstant professor, Faculty of Food Science & Technology, Science and Research Branch, Islamic Azad University,
Abstract: (2424 Views)
The purpose of this study was investigate the effect of application of zedo gum on physicochemical, rheological, and sensory and shelf life of toast. The gum was added to the bread flour (Z2: 0.25, Z3: 0.5, Z4: 0.75, and Z5% 1) and compared with the control sample (Z1). The results of rheological tests showed that the addition of zedo gum, water absorption, dough development time, stability time and farinograph quality number of treatments cod Z4 and Z5 increased significantly (P <0.05). The results of extensographic test at 45, 90 and 135 min showed that with increasing gum, the resistance to extension of dough samples decreased significantly (P<0.05) and the resistance to extension was lower in Z4 and Z3, respectively (P<0.05). In all studied areas, adding zedo gum resulted in a significant increase in the ratio number of samples (P<0.05). The results of bread compression test with insert showed that during the days studied, with increasing the amount of gum, the hardness of the breads decreased, and with the passage of time the firmness of all samples increased. The results of physicochemical tests of breads showed that in all the studied days with increasing gum content, moisture content, ash, protein content of breads increased significantly and the amount of fat produced by bread decreased (P<0.05).The results of sensory evaluation of bread production showed that Z5 had the highest sensory scores in all studied factors and was selected as superior treatment.
Article Type: Original Research |
Subject:
Food formulations
Received: 2019/02/24 | Accepted: 2020/01/11 | Published: 2019/12/31
Received: 2019/02/24 | Accepted: 2020/01/11 | Published: 2019/12/31
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |