Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 254-269 |
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Mir N, Haghaiegh G, Miri M A, sahraiyan B. Investigation of the effect of bug-damaged wheat and ascorbic acid on the physicochemical and sensory characteristics of Zabol traditional cookie. FSCT 2025; 22 (158) :254-269
URL: http://fsct.modares.ac.ir/article-7-74544-en.html
URL: http://fsct.modares.ac.ir/article-7-74544-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
2- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran. ,haghayegh@uoz.ac.ir
3- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.
4- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
2- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran. ,
3- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.
4- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
Abstract: (106 Views)
Bug-damage wheat is one of the agricultural wastes, which by entering the human cycle will significantly contribute to the industry of baking products. Therefore, in the present study, bug-damage wheat flour at levels of 10, 20 and 30% was replaced by healthy wheat flour in the formulation of traditional Zaboli cookies and ascorbic acid at levels of 30 and 60 pp was used to compensate. The results showed that the moisture, ash, fat, protein, Falling's number and Zeleny's number of healthy and bug-damage wheat flour could not be a suitable indicator to detect wheat. This was despite the fact that the amount of wet gluten and gluten index were effective parameters for distinguishing between healthy and healthy and bug-damage wheat, and the amount of gluten and gluten index was higher in the flour sample obtained from healthy wheat. Also, the results showed that by replacing healthy and bug-damage wheat flour, the moisture level of cookies decreased. Ascorbic acid was successful in maintaining the moisture of the cookies during the baking process and after. In addition, based on the results, it was indicated that the sample containing 10% bug-damage wheat flour and 30 ppm of ascorbic acid had the highest volume and the lowest firmness. The presence of bug-damage wheat flour and ascorbic acid in the formulation led to the darker and lighter color of the samples, respectively. Based on the overall acceptance score, it was determined that the sample containing 10% bug-damage wheat flour and 30 ppm ascorbic acid, the control sample and the sample containing 20% of bug-damage wheat flour and 60 ppm of ascorbic acid were the three best samples. But since the purpose of using bug-damage wheat flour, the samples containing bug-damage wheat flour are introduced as the best samples in terms of technological and sensory properties.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/04/3 | Accepted: 2024/05/8 | Published: 2025/03/21
Received: 2024/04/3 | Accepted: 2024/05/8 | Published: 2025/03/21
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