Volume 18, Issue 120 (2021)
FSCT 2021, 18(120): 215-227 |
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Fazel A, pedram nia ا, Jalali M. Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies. FSCT 2021; 18 (120) :215-227
URL: http://fsct.modares.ac.ir/article-7-54777-en.html
URL: http://fsct.modares.ac.ir/article-7-54777-en.html
1- MSc Student, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran , ahmadpedram@yahoo.com
3- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran , ahmadpedram@yahoo.com
3- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Abstract: (1105 Views)
In this study, in order to improve the health properties of Sabzevari cookies as a suitable snack of oatmeal variables at three levels (5, 10 and 15%) as a substitute for wheat flour and date liquid sugar at three levels (10, 20 and 30%) as a sugar substitute was used. Therefore, the effect of these two variables on chemical properties including fiber, insoluble ash, total sugar and pH as well as on sensory properties were evaluated. The results showed that the quadratic effect of the predicted model of oatmeal on fiber and ash was significant (P<0.05), but for date liquid sugar, only the linear effect of the obtained equations, in addition to fiber, had a significant effect on pH and ash (P<0.0001). Also, the interaction of two independent variables, respectively, showed that for oatmeal, fiber, total sugar and pH, and for date liquid sugar, ash, fiber and total sugar indices first increased and then decreased. In the study of sensory properties of taste and general acceptance indices with increasing oatmeal, but the linear and quadratic effects of date liquid sugar on all parameters of the sensory properties were significantly different from the control samples. Finally, this study showed that using the optimal amounts of 7.288% oatmeal and 27.630% date liquid sugar, in addition to achieving the desired physicochemical and sensory results and reducing the calories of local cookies, it also functional ingredients used in the formulation.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2021/08/11 | Accepted: 2021/10/12 | Published: 2021/12/1
Received: 2021/08/11 | Accepted: 2021/10/12 | Published: 2021/12/1
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