Volume 21, Issue 153 (2024)
FSCT 2024, 21(153): 128-141 |
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HASHEMI N, Milani ا. Determination of technological, sensory and nutritional properties of instant porridge based on composite flour almond oil cake- oatmeal and grape syrup powder. FSCT 2024; 21 (153) :128-141
URL: http://fsct.modares.ac.ir/article-7-73701-en.html
URL: http://fsct.modares.ac.ir/article-7-73701-en.html
1- University of Applied Science and Technology, Center of Pardisan Hospitality and tourism management
2- Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran ,e.milani@jdm.ac.ir
2- Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran ,
Abstract: (599 Views)
The production of instant weaning food porridge is one of the most popular research topics. Granulation is the preferred method for producing instant foods. The advantages of granulation include easy storage, dissolution and shelf life. Whole-grain flour and high-fiber materials, in addition to replacing sugar with natural sweeteners, are a viable solution to reduce the adverse effects of a high-calorie diet. In this study, the effect of the granule content of almond oil cake oatmeal (65-70%), grape juice powder (25-30%) and sugar (0-5%) on the physicochemical properties, color brightness, emulsifying activity, stability and sensory parameters of the final porridge was investigated based on the statistical mixing design. According to the optimization results, the recipe of the instant porridge contains 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.89% sugar to achieve emulsifying ability, emulsion stability, color brightness and overall acceptability of 65.82, 64.16, 3.75 and 89.89, respectively. According to the optimization results, for emulsifying ability, emulsion stability, color brightness and total acceptance 65.82, 64.16, 3.75 and 89.89, respectively, the instant porridge formulation was found to contain 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.13% sugar. The fluctuations in blood sugar after 120 minutes of consumption of the optimal sample were significantly lower than in consumers with glucose sugar. Generally speaking, the combination of extrusion, foam mat and granulation technologies for the production of instant weaning food is considered an innovative idea for the development of healthy food technology.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/02/3 | Accepted: 2024/04/30 | Published: 2024/09/22
Received: 2024/02/3 | Accepted: 2024/04/30 | Published: 2024/09/22
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