Volume 21, Issue 152 (2024)
FSCT 2024, 21(152): 209-221 |
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Shababipour T, hosseini M, habibi N. The effects of pumpkin seed powder on color indices and sensory properties of Lavash bread produced during storage time. FSCT 2024; 21 (152) :209-221
URL: http://fsct.modares.ac.ir/article-7-73876-en.html
URL: http://fsct.modares.ac.ir/article-7-73876-en.html
1- Azad uni , Sanandej branch
2- ilam uni ,m.hosseini@ilam.ac.ir
3- Azad uni, sanandej branch
2- ilam uni ,
3- Azad uni, sanandej branch
Abstract: (674 Views)
Cereals have been the most important source of energy for humans. However, due to the relatively low amount of protein in wheat flour, protein-rich products are used. This study was conducted with the aim of investigating the ability of different concentrations of pumpkin seed powder on the color index and organoleptic properties of Lavash bread prepared from it during the storage period.
In this research, pumpkin seed powder was used at 4 levels (2.5, 5, 7.5 and 10 gr/kg flour) and in three replications with a completely random design using Design Expert13 software. The results of interaction effects on color indices showed that indices a* and b* had significant (p<0.05) during the storage period, so that indices a* and b* increased to 11.5 and 7.5, respectively. The results of interaction effects of L* index showed non-significance during the storage period and its value increased to 90.2 (p>0.05). WI index showed no significance Hue index showed significance. The results of overall acceptance, texture, taste and smell also showed but significance (p<0.05).
The overall results show that the use of pumpkin seed powder as a relatively cheap and available source can be used to produce bread with better nutritional value and physicochemical characteristics.
In this research, pumpkin seed powder was used at 4 levels (2.5, 5, 7.5 and 10 gr/kg flour) and in three replications with a completely random design using Design Expert13 software. The results of interaction effects on color indices showed that indices a* and b* had significant (p<0.05) during the storage period, so that indices a* and b* increased to 11.5 and 7.5, respectively. The results of interaction effects of L* index showed non-significance during the storage period and its value increased to 90.2 (p>0.05). WI index showed no significance Hue index showed significance. The results of overall acceptance, texture, taste and smell also showed but significance (p<0.05).
The overall results show that the use of pumpkin seed powder as a relatively cheap and available source can be used to produce bread with better nutritional value and physicochemical characteristics.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/02/15 | Accepted: 2024/04/9 | Published: 2024/09/22
Received: 2024/02/15 | Accepted: 2024/04/9 | Published: 2024/09/22
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