Volume 19, Issue 123 (2022)
FSCT 2022, 19(123): 329-340 |
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Zabihi F, Karazhiyan H. Physiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour. FSCT 2022; 19 (123) :329-340
URL: http://fsct.modares.ac.ir/article-7-57733-en.html
URL: http://fsct.modares.ac.ir/article-7-57733-en.html
1- Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran
2- Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran ,hojjat_karazhiyan@yahoo.com
2- Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran ,
Abstract: (1657 Views)
Dairy desserts are milk-based products that play an important role in maintaining the mankind diet because of their nutritional value. The aim of this study is to investigate the effect of adding millet flour on quality characteristics of dairy desserts based on rice flour. Desserts were produced using millet flour at different contents (0, 10, 20, 40 and 50%) and their physicochemical, textural and sensory properties were investigated. The results showed that desserts with millet flour had less moisture content and sugar, but more ash and fat content (p˂0.05). The acidity and pH of the dairy dessert samples were affected by the storage time and the amount of millet flour. With increasing time, the acidity of the product increased and pH decrease due to the prebiotic properties of millet flour, which provides the conditions for better growth and development of lactic acid bacteria. Millet flour decreased L * value, but indices a * and b * values increased significantly (p˂0.05). The results of texture tests showed that with increasing the concentration of millet flour, the texture properties (hardness, adhesion and resilience) of dairy desserts improve. Evaluation of sensory characteristics of the samples indicates that desserts with low and medium amounts of millet flour had the highest sensory acceptability amount.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2021/12/8 | Accepted: 2022/01/15 | Published: 2022/05/4
Received: 2021/12/8 | Accepted: 2022/01/15 | Published: 2022/05/4
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