Volume 16, Issue 93 (2019)
FSCT 2019, 16(93): 99-107 |
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Sepahi A, Ataye Salehi E, Yaghbani M. Formulation of functional biscuit using of grape pomace and sprouted soy flour. FSCT 2019; 16 (93) :99-107
URL: http://fsct.modares.ac.ir/article-7-29006-en.html
URL: http://fsct.modares.ac.ir/article-7-29006-en.html
1- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran ,eatayesalehi@yahoo.com
3- Faculty member of Engineering Department of Agriculture and Natural Resources Research and Education Center of Razavi Khorasan
2- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran ,
3- Faculty member of Engineering Department of Agriculture and Natural Resources Research and Education Center of Razavi Khorasan
Abstract: (3956 Views)
Fruits and vegetables by products enrich from functional components such as dietary fiber and protein. This study aimed to increase the nutritional value of biscuit using grape processing by product as a rich source of raw fiber and sprouted soybean flour as a rich source of vitamin and protein was performed. For this purpose, grape pomace and sprouted soy flour in tree levels (2, 4 and 6%) were replaced individually or composite for wheat flour in biscuit formulation. After cooking and cooling the biscuit, its nutritional characteristics, texture hardness and sensory properties were analyzed. The results showed that the sample containing 6% sprouted soy flour had the highest amount of fat and the sample containing 6% grape pomace had the highest amount of ash. The highest fiber content was in the composite sample containing 3% sprouted soy flour and 3% grape pomace flour. Addition of 6% sprouted soy flour to biscuit increased its protein content but addition of grape flour did not show significant difference in protein content of the product (p <0.05). In terms of hardness, the sample content containing 6% germinated soy flour and grape pomace had the least firmness and control had the highest firmness (p <0.05). Evaluation of sensory characteristics showed that the highest score in a sample containing 4% sprouted soybean flour and grape. Overall, the combined samples containing 2% sprouted soy flour and 2% grape pomace had the highest nutritional content and sensory properties. The results showed that the use of grape pomace as a source of dietary fiber and vitamin and sprouted soybean flour as a source of protein and lipid, without an adverse effect on the sensory properties of biscuits to increase the nutritional value of this product.
Keywords: sensory properties, Biscuit, Grape pomace, Nutritional value, Sprouted soy bean, sensory properties
Article Type: Original Research |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2019/01/4 | Accepted: 2019/12/28 | Published: 2019/11/1
Received: 2019/01/4 | Accepted: 2019/12/28 | Published: 2019/11/1
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