Volume 19, Issue 132 (2023)                   FSCT 2023, 19(132): 387-395 | Back to browse issues page

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Darapour M, Nasehi B, Barzegar H, Jooyandeh H. The effect of sugarcane bagasse and soy water-soluble polysaccharide on the image characteristics of donuts. FSCT 2023; 19 (132) :387-395
URL: http://fsct.modares.ac.ir/article-7-61890-en.html
1- M.Sc. graduated of Food Science and Technology, Agricultural Sciences and Natural Resources University ofKhuzestan
2- Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran , nasehibehzad@gmail.com
3- Department of Food Science and Technology, Agricultural Sciences and Natural ResourcesUniversity of Khuzestan
Abstract:   (417 Views)
In recent years, the non-destructive and fast method of image processing has been successfully used for quantitative and qualitative evaluation of the characteristics of food products. In this study, the effect of sugarcane bagasse as a source of fiber enrichment (0-25%), soybean water-soluble polysaccharide (0-2%) and frying time (2-5 minutes) on the image characteristics of donuts such as color, number , density and size of bubbles, porosity, energy, homogeneity, contrast and entropy were investigated. The findings of this research showed that the increase of sugarcane bagasse fiber increases the a* index and decreases the L* and b* components of the crust and crumb and porosity. On the other hand, increasing the frying temperature increases the redness of the crust and decreases the lightness of the crust and the porosity of the texture. Meanwhile, the polysaccharide soluble in soybean water had no significant effect on the characteristics of the treatments. The optimization results also showed that if 8.58% sugarcane bagasse and 0.36% soybean soluble polysaccharide are added to the formula and the sample is fried within 5 minutes, the best quality will be obtained.
Keywords: Fiber
Full-Text [PDF 742 kb]   (355 Downloads)    
Article Type: Original Research | Subject: Cereal and products technology
Received: 2022/05/30 | Accepted: 2023/03/13 | Published: 2023/03/1

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