Volume 18, Issue 121 (2022)
FSCT 2022, 18(121): 275-288 |
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Zolfaghari N, Ataye salehi E, Sheikholeslami Z. Production of functional low-sugar muffin containing maltodextrin and ghavoot. FSCT 2022; 18 (121) :275-288
URL: http://fsct.modares.ac.ir/article-7-55569-en.html
URL: http://fsct.modares.ac.ir/article-7-55569-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- - Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
2- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran ,
3- - Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
Abstract: (1729 Views)
In this study, maltodextrin (0, 25 and 50%) and traditional Ghavoot (0, 3, 6 and 10%) were used in muffin formulation. The aim of this research was production of low sucrose and functional product and evaluated specific gravity and consistency and moisture, specific volume, porosity, firmness and overall aceptability. The results showed that replacing 50% of sucrose by maltodextrin increased specific gravity. Maltodextrin at both levels (25 and 50%) increased the viscosity. Consistency was increased in the presence of maltodextrin and 10% of Ghavoot. The moisture content of the samples was affected by maltodextrin 2 hours after baking. However, the moisture content of the muffin was affected by both compounds (maltodextrin and qavut) within one week after baking. The sample containing 50% maltodextrin and 10% Ghavoot had the highest moisture content during the shelf life. The sample containing 25% maltodextrin and 3% Ghavoot had the highest specific volume (4.57 mg/cm3) and porosity (24.17%) and similar to the control sample (4.86 mg/cm3). The findings showed Ghavoot and increasing levels of this component didn’t have significant effect on firmness. The replacement of sugar by 25% maltodextrin decreased firmness one week after baking. Crust color of control was darker than the other sample. Control had the lowest L* and b* value and the highest a* value. Finally, the sample containing 25% maltodextrin and 3% Ghavoot, a sample containing 25% maltodextrin and 6% Ghavoot the control sample introduced in sensory evaluation.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2021/09/13 | Accepted: 2021/11/20 | Published: 2022/03/7
Received: 2021/09/13 | Accepted: 2021/11/20 | Published: 2022/03/7
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