Volume 16, Issue 93 (2019)                   FSCT 2019, 16(93): 63-71 | Back to browse issues page

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Hatamian M, Noshad M, Abdanan Mehdizadeh S, Barzegar H. Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage. FSCT. 2019; 16 (93) :63-71
URL: http://fsct.modares.ac.ir/article-7-36552-en.html
1- - Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan
2- - Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan , mo.noshad@gmail.com
3- Department of Mechanics of Biosystem Engineering, Agricultural Sciences and Natural Resources University of Khuzestan
Abstract:   (2710 Views)
In this study, the effect of incorporating chia seed modified flour(MSF) (0-7.5 %) on moisture content, fat content, total fiber content, antioxidant activity, total phenol content, color, texture and organoleptic characteristics of functional barbari bread was evaluated. The results showed addition of MSF increased the moisture content, oil and total fiber content, total phenol content and antioxidant activity (17.9±0.9 % to 66.2 ± 0.2%) in the samples. While increasing the amount of MSF, the L* value and hardness of the samples was decreased. The organoleptic characteristics of bread containing 2.5% MSF had no significant different (P<0.05) with the control. Increasing the replacement of wheat flour with MSF (2.5 to 7.5%) reduced the acceptability of organoleptic characteristics of bread. Based on the results of the simultaneous thermal analysis (STA), the enthalpy for control was 4119.94 (J/g) and for the bread containing 5% MSF was about 4369.1 (J/g).  SEM results showed that the incorporation of MSF created a more uniform structure with smaller cavities in the bread.
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Article Type: Original Research | Subject: Enriching food
Received: 2019/09/17 | Accepted: 2019/12/2 | Published: 2019/11/1

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