Volume 18, Issue 117 (2021)
FSCT 2021, 18(117): 13-19 |
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Bakmohamadpor M, Javadi A, Azadmard-Damirchi S, Jafarizadeh-Malmiri H. Effect of incorporating barberry (Berberis vulgaris) fruit powder on the physicochemical and microbial properties of functional puffed corn. FSCT 2021; 18 (117) :13-19
URL: http://fsct.modares.ac.ir/article-7-45852-en.html
URL: http://fsct.modares.ac.ir/article-7-45852-en.html
1- Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
2- Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran ,javadi@iaut.ac.ir
3- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, IranFood and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
4- Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran
2- Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran ,
3- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, IranFood and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
4- Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran
Abstract: (2118 Views)
Snacks such as puffed corn are food products that have high consumption particularly by children. But unfortunately, these products have high calorie and low amount of useful components. One way to enhance their nutritional value can be using fruit powders in their formulation. In this study, barberry fruit powder (BFP) being as a rich source of bioactive components, was used in the formulation of puffed corn at levels of 0 (control sample), 2.5%, 5%, 7.5% and 10% and in the quality properties were analysed in the finished product. Results showed that antocyanins (from 3 to 110 ppm) increased by increasing the BFP, but pH (from 5.5 to 4.1) and oil content (from 25.5 to 19.5%) and water activity (from 0.8 to 0.65) were decreased. Also, samples containing BFP were in standard range. In addition, organoleptic tests of samples showed that sample containing 5% of BFP obtained the highest score and in higher amount of BFP the scores were decreased. In conclusion, the obtained results showed that there is possibility to produce puffed corn containing BFP which can be a new product with suitable nutritional properties and healthful in the market.
Article Type: Original Research |
Subject:
Food formulations
Received: 2020/09/8 | Accepted: 2021/02/13 | Published: 2021/11/1
Received: 2020/09/8 | Accepted: 2021/02/13 | Published: 2021/11/1
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