Volume 13, Issue 52 (2016)
FSCT 2016, 13(52): 101-110 |
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Dehghan Tanha L, Karimi M. Application of Plantago gum and fungal α-amylase enzyme on Physicochemical and organoleptic properties of doughnut. FSCT 2016; 13 (52) :101-110
URL: http://fsct.modares.ac.ir/article-7-2434-en.html
URL: http://fsct.modares.ac.ir/article-7-2434-en.html
Abstract: (4488 Views)
Due to advancesinmachinery lifeandpeople's willingness tofastfoods, doughnut industrial production as one of the most popular bakery products has been noted In Iran. Therefore improving the quality and increase the shelf life of by the food additive is important. So the aim of this study was the addition of Plantago gum(at levels of 0, 0.25 and 0.50%) and fungal α-amylase enzyme (at levels of 0, 0.01 and 0.02%) to doughnut formulation and evaluate the effectiveness of these additives on the moisture content, specific volume, firmness (2 and 72 hours after baking), the crust color values (L*, a* and b*) and overall acceptability in sensory evaluation. In this study crust color was estimated and analyzed by Image J software. The results were determined by increasing the amount of Plantago gum and fungal α-amylase enzyme in the initial formulation of doughnuts, moisture content and L* value were increased. However, the increasing of gum and enzyme respectively decreased and increased the amount of a* value of the crust color. Also the results showed that the addition of Plantago gum up 0.25% and fungal α-amylase enzyme at 0.02% increase the softness, specific volume and scores for overall acceptability of produced samples.
Received: 2015/05/10 | Accepted: 2015/12/11 | Published: 2016/05/21
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