Volume 19, Issue 124 (2022)                   FSCT 2022, 19(124): 79-90 | Back to browse issues page

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Hosseinchi Gharehaghaj Z, Azizi Tabrizzad M H, asadi G, Azizinezhad R. Effect of phytase and alpha-amylase microencapsulation on chemical, physical, microbial and sensory properties of whole-grain toast. FSCT 2022; 19 (124) :79-90
URL: http://fsct.modares.ac.ir/article-7-57044-en.html
1- PhD Student in Food Science and Technology, Food Microbiology, Faculty of Agricultural Sciences and Food Industry,Islamic Azad University, Science and Research Branch, Tehran, Iran
2- Full time professor of food industry at Tarbiat Modares University of Tehran , azizit_m@modares.ac.ir
3- Faculty Member and Assistant Professor, Department of Food Science and Technology, Faculty of Agricultural Sciences and Food Industry, Science and Research Branch, Islamic Azad University, Tehran Iran, Islamic Republic Of
4- Academic Member and Assistant Professor, Department of Biotechnology and Plant Breeding Department College of Agricultural Sciences and Food Industries, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract:   (1453 Views)
Due to the importance of bread in the diet of the worldchr('39')s people, it is vital to pay attention to increasing the nutritional properties of this product. In order to reduce the content of phytic acid and increase the shelf life, in this study, an attempt was made to investigate the effect of microencapsulation of amylase and phytase enzymes in bread. Chemical, physical, microbial, and sensory properties of whole-grain toast containing microencapsulated enzymes and free enzymes toasts were compared with the control sample (whole-grain toast and no enzyme). The results showed that samples containing free and encapsulated enzymes had less Phytic acid than the control sample (p≤0.05). The specific volume and porosity of the samples containing free and microencapsulated enzymes were higher, and their viscosity was lower than the control sample (p≤0.05). Samples containing enzymes had the lowest brightness, redness, and yellowness parameters than the control (p≤0.05). Control samples had lower numbers of mesophilic bacteria, mold, and yeast, and the samples containing the microencapsulated enzyme showed the highest sensory score by the fifth day of the test (p≤0.05). The results showed that encapsulated enzyme had a higher amount of phytic acid than the sample containing free enzyme. However, in other results, there was no difference between the microencapsulated and free samples, and the use of microencapsulated enzymes during storage led to Increasing the score of sensory properties, and it can be used to increase the quality of toast containing bran.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/11/9 | Accepted: 2022/04/10 | Published: 2022/05/31

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