Volume 18, Issue 117 (2021)                   FSCT 2021, 18(117): 81-93 | Back to browse issues page

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Molani S, Naghipour F, Faraji A. Evaluation on Corn Gluten Meal and Tahini Meal Efficiency as Gluten Substitute in Fermented Doughnut Formulation. FSCT 2021; 18 (117) :81-93
URL: http://fsct.modares.ac.ir/article-7-49491-en.html
1- Student of Food Sciences, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran-Iran (IAUPS), Center
2- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran , faribanaghipour@yahoo.com
3- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
Abstract:   (1942 Views)
Today, preventing the loss of by-products of food industry and their optimal use in order to increase the quality of food has attracted the attention of many researchers. So the aim of this study was to improve the quantitative and qualitative characteristics of gluten-free fermented doughnut based on rice flour by adding corn gluten meal and tahini meal on three levels of 0, 5 and 10%. The results showed by  increasing the amount of corn gluten meal and tahini meal, the amount of protein and peroxide of the final product increased and decreased respectively. Also, The results showed that only increasing the amount of tahini meal in the formulation increased the moisture content, specific volume and porosity and decreased the firmness of the tissue, while the addition of corn gluten meal had no significant effect on these parameters. On the other hand, only increasing the amount of corn gluten meal in the formulation reduced the fat content of the final product and adding tahini meal did not cause a significant change in this regard. The results also showed that with increasing the amount of corn gluten meal and tahini meal, the amount of L* and a* crust values decreased and increased, respectively and the addition of corn gluten meal increased the amount of b* crust value. Finally, introduced two samples containing 5% corn gluten meal and 10% tahini meal and the sample containing 10% tahini meal and without corn gluten meal as the best sample. So, it can be concluded that the use of these meal in addition to the development of industries and economic productivity, improves the quantitative and qualitative characteristics and enhances the nutritional value of the final product.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/01/24 | Accepted: 2021/06/7 | Published: 2021/11/1

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