Volume 18, Issue 113 (2021)
FSCT 2021, 18(113): 377-387 |
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Salem A, Alehosseini E, Jafari S M. Enrichment of biscuits with protein to improve health effects. FSCT 2021; 18 (113) :377-387
URL: http://fsct.modares.ac.ir/article-7-41976-en.html
URL: http://fsct.modares.ac.ir/article-7-41976-en.html
1- Research and development maneger of Azar Nan Nazari company, Tabriz, Iran
2- PhD. student, Department of Food Materials and Process Design, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3- PhD. student, Department of Food Materials and Process Design, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. , smjafari@gau.ac.ir
2- PhD. student, Department of Food Materials and Process Design, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3- PhD. student, Department of Food Materials and Process Design, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. , smjafari@gau.ac.ir
Abstract: (1833 Views)
Todays researches on products that have health effects are growing. Food product that widely have consumed are a good tool for nutrients sources. Among these products biscuits have potential of enrichment. Biscuit is one of the products widely consumed worldwide due to its good taste, Easy to use and reasonable price. The aim of biscuit enrichment is to reach a product that is widely accepted by consumers and target groups who need it most. There are three aspects to biscuit enrichment: Biscuit enriched with vitamin, fiber, protein. Many protein sources have been studied for this purpose, including various flours, protein concentrates, protein isolates and hydrolyzed proteins. In this study we attempted to investigate the research on protein-enriched biscuits. The addition of protein whether in the form of (very common) composite flour or protein concentrate, hydrolyzed protein or hydrolyzed proteins, affect the technological characteristics and dough behavior in finished product and in general, it leads to a weaker dough, changing its viscosity, because the gluten proteins and the starch are diluted
Article Type: Analytic Review |
Subject:
Enriching food
Received: 2020/04/11 | Accepted: 2021/01/8 | Published: 2021/07/1
Received: 2020/04/11 | Accepted: 2021/01/8 | Published: 2021/07/1
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