تاثیر افزودن پودر پوست سیب بر خواص فیزیکی و حسی بیسکویت

نویسنده
بوشرا بادر جراد الشمری
گروه علوم غذایی، دانشکده کشاورزی، دانشگاه بصره، بصره، عراق
10.22034/FSCT.22.160.290
چکیده
بررسی استفاده از پودر پوست سیب (APP) در بیسکویت. پودر پوست سیب را با درصدهای 1%، 2% و 4% به آرد گندم اضافه کردند تا بیسکویت درست شود. کیفیت حسی و ویژگی های فیزیکی بیسکویت ها مورد بررسی قرار گرفت. هنگامی که ترکیب شیمیایی پودر مورد بررسی قرار گرفت، پودر سیب دارای مقادیر بالایی برای محتوای فیبر، پروتئین و خاکستر آن بود (به ترتیب 0.88192±13.66، 0.31798±3.03 درصد و 2.89±.67185). ویژگی های عملکردی پوست پودر شده سیب نشان داد که پوسته' ظرفیت جذب آب یا روغن و شاخص حلالیت در آب به ترتیب 77350 / 5±210 درصد، 01850 / 12±216 درصد و 96273 / 2±33 / 54 درصد بود. پوست سیب' چگالی ظاهری و ظرفیت تورم به ترتیب 00577 / 0 ± 34 / 0 گرم در میلی لیتر و 66667 / 0 ± 33 / 7 درصد بود. توانایی جذب چربی و آب و همچنین تورم نسبتاً خوب بود. از طرفی پودر پوست سیب دارای خواص مفیدی بود. بیسکویت ها' قطر، ضخامت و نسبت پخش با افزودن پودر پوست سیب افزایش یافت و با درجه جایگزینی، مقدار آن افزایش یافت. افزایش از 12.3333±.33333 به 13.5000±.28868 سانتی متر، 5.0300±.03512 به 5.3000±.05774 سانتی متر در سطح 2% APP، و 2.4333±.00882 به 2.60700±. بیسکویت هایی که 1% APP داشتند کیفیت حسی قابل قبولی داشتند. پودر پوست سیب را می توان به انواع محصولات پخته شده از جمله نان و بیسکویت اضافه کرد
کلیدواژه‌ها
پوست سیب · ترکیب شیمیایی · بیسکویت
نسبت پخش
مشخصات فیزیکی

موضوعات

عنوان مقاله English

The effect of adding apple peel powder on the physical and sensory properties of biscuits

نویسنده English

BushraBaderjerad Al-Shammari
Food Sciences Department, Agriculture College, University of Basrah, Basrah , Iraq
چکیده English

The investigation into using apple peel powder (APP) in biscuits. Apple peel powder was added

to wheat flour at percentages of 1%, 2%, and 4% to make the biscuits. The sensory qualities and

physical characteristics of the biscuits were examined. When the powder's chemical composition was examined, apple powder had high values for its fiber, protein, and ash contents (13.66±.88192%, 3.03±.31798%, and 2.89±.67185, respectively). The functional qualities of the powdered apple peels showed that the peels' capacity to absorb water or oil and water solubility index were 210±5.77350%, 216±12.01850%, and 54.33±2.96273%, respectively. Apple peels' bulk density and swelling capacity were 0.34±.00577g/mL and 7.33±.66667%, respectively. The ability to absorb fat and water, as well as to swell, was comparatively good. On the other hand, apple peel powder had useful qualities. The biscuits' diameter, thickness, and spread ratio increased with the addition of apple peel powder, and the value increased with the degree of substitution. increase from 12.3333±.33333 to 13.5000±.28868 cm, 5.0300±.03512 to 5.3000±.05774 cm at level 2%APP, and 2.4333±.00882 to 2.6700±.00577 % at level 4%APP, respectively. The biscuits that had 1% APP had acceptable sensory quality. Apple peel powder can be added to a variety of baked products, including breads and biscuits.

کلیدواژه‌ها English

Apple peels · Chemical composition · biscuits
spread ratio
Physical characteristics
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