Volume 16, Issue 93 (2019)                   FSCT 2019, 16(93): 109-120 | Back to browse issues page

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saedi Z, karazhyan R, Mehraban sangatash M. The effect of dried fruit pineapple particle on the qualities of muffin. FSCT. 2019; 16 (93) :109-120
URL: http://fsct.modares.ac.ir/article-7-28188-en.html
1- M.Sc. Student, Department of Food Science and Technology, ACECR Kashmar Higher Education Institue, Kashmar, Iran
2- - Assistant Professor, Department of industrial microorganism biotechnology, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran. , reza_karazhyan2002@yahoo.com
3- Department of food quality and safety, Food Science and Technology Institute, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Mashhad, Iran
Abstract:   (1959 Views)
Pineapple due to nutrients is a desirable option to improve the nutritional value of supplemented products. In this study, due to the increasing importance of production and use of enriched baking products. The effect of size of parts (0.5, 1 and 1.5 cm cubic meters) and the percentage of fruits (10, 12.5 and 15 percent) on the quality of muffin properties were investigated. For this purpose, a completely randomized design was used and the mean of Duncan test was used at 5% level. Increasing the size of parts and percentage of fruit in muffin formulation resulted in decreased specific volume, water activity, pH and fiber and moisture content in the samples compared to the control sample.  There was no significant difference between the values of skin color components with control. According to the results of this study, the treatment containing 15% of pineapple fruits with 0.5 cm cubic meters was introduced as the best treatment and had the highest overall acceptance level for consumers. According to the results, the use of pineapple fruit has been effective in improving the physico-chemical and sensory properties of the muffin samples. Sensory evaluation also showed that adding different amounts of pineapple fruit to muffin formulations significantly reduced the texture index, flavor, color and overall acceptance by increasing the replacement percentage of the produced product compared to the control sample.
 
 
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Article Type: Original Research | Subject: Enriching food
Received: 2018/12/15 | Accepted: 2019/12/2 | Published: 2019/11/1

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