Volume 20, Issue 136 (2023)
FSCT 2023, 20(136): 91-102 |
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Rahimian Mofrad S H, Peighambardoust S, Olad Ghaffari A. Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream. FSCT 2023; 20 (136) :91-102
URL: http://fsct.modares.ac.ir/article-7-67052-en.html
URL: http://fsct.modares.ac.ir/article-7-67052-en.html
1- Department of Food Science, University of Tabriz, Tabriz 5166616471, IRAN
2- Department of Food Science, University of Tabriz, Tabriz 5166616471, IRAN , peighambardoust@tabrizu.ac.ir
3- Food and Agriculture Research Institute, Standard Research Institute, Tabriz, Iran
2- Department of Food Science, University of Tabriz, Tabriz 5166616471, IRAN , peighambardoust@tabrizu.ac.ir
3- Food and Agriculture Research Institute, Standard Research Institute, Tabriz, Iran
Abstract: (478 Views)
Ajowan (Carum copticum) is a flavoring plant, which the seeds contain important chemicals such as thymol, carvacrol, terpinene, cymene and myrcene belonging to the group of phenolic compounds with distinct antimicrobial and antioxidant properties. Therefore, the objective of this study was to incorporate different contents of Ajowan seed powder (ASP) in formulation of chocolate cream to enhance its functional and antioxidant properties. For this purpose, ASP was added to the chocolate cream at levels of 0, 1, 2, 3, 4, and 5% (w/w). Nutritional characteristics including the amount of dietary fiber, polyphenolic compounds, antioxidant activity, technological and sensory characteristics such as spread ability, firmness, peroxide value, color, taste, mouthfeel and overall acceptance of the chocolate cream were examined. The results indicated that with the addition of ASP the amount of fiber, polyphenols, acid-insoluble ash and antioxidant capacity were significantly (p< 0.05) increased significantly compared to those measured in control. During the 75 days of storage, peroxide value was significantly (p < 0.05) decreased in the fortified produce with 5% ASP compared to the control. Nevertheless, sensory evaluation showed that increasing ASP level more than 3 % (w/w) led to decrease in overall sensory acceptance due to the fact that flavoring compounds of ASP would interfere in product taste and flavor.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2023/01/24 | Accepted: 2023/04/24 | Published: 2023/05/31
Received: 2023/01/24 | Accepted: 2023/04/24 | Published: 2023/05/31
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