Volume 18, Issue 119 (2021)                   FSCT 2021, 18(119): 1-15 | Back to browse issues page

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Lavini A, Mohtarami F, Pirsa S, Talebi A. The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread. FSCT 2021; 18 (119) :1-15
URL: http://fsct.modares.ac.ir/article-7-50025-en.html
1- MS graduated of food science and technology. Afagh Higher Education Institute
2- Faculty member of Food science and technology department-Urmia University , mohtarami.f@gmail.com
3- Faculty member of Urmia university
4- Ph.D. student of food engineering-Urmia university
Abstract:   (1610 Views)
Oleaster Powder can be used to enrich and improve the nutritional value of gluten-free baked products, which often have low fiber content, due to their desirable nutritional properties such as minerals, vitamins and rich in dietary fiber; therefore the aim of this study was to enrich gluten-free bread with Oleaster Powder and create a new product with suitable texture and nutritional quality; for this purpose in this study, the effect of replacing of Oleaster Powder at levels 0-30% with gluten-free flours (chickpea flour, Rice flour and corn starch) on physicochemical, textural and sensory properties of gluten-free bread was evaluated based on response surface methodology (RSM). The results showed that by increasing the level of Oleaster Powder moisture content, ash, fiber, antioxidant capacity, lightness (L­*)  and yellowness value (b­*) of the samples significantly increased and the amount of fat, protein, carbohydrate, calories and redness (a *) of the samples decreased (P <0.05). Also the water activity was not affected by the factor (P>­0.05).With increasing the level of Oleaster Powder, the firmness and gumminess of breads increased significantly. On the other hand, at levels higher than 7.5% of Oleaster Powder, specific volume, cohesiveness and resilience of samples decreased and the loss weight of samples increased (P <0.05). In spite of increasing springiness and chewiness of samples with addition of Oleaster Powder, they were not statistically significant (P>­0.05). According to sensory evaluation, the sample containing 7.5% Oleaster Powder had a higher overall acceptance. Finally, the results showed that the sample enriched with 7.5% Oleaster Powder had desirable properties compared to other samples and can be used as a pragmatic raw material in the production of gluten-free breads with high and desirable nutritional value.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/02/9 | Accepted: 2021/08/2 | Published: 2022/01/9

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