Volume 20, Issue 144 (2024)
FSCT 2024, 20(144): 227-241 |
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Kasra Afshari1 
, Majid Javanmard Dakheli 2, Yousef Ramezan1 
, Alireza Bassiri3 , Hossein Ahmadi Chenarbon4
, Majid Javanmard Dakheli 2, Yousef Ramezan1 , Alireza Bassiri3 , Hossein Ahmadi Chenarbon4
1- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
2- Food Technologies Group, Department of Chemical Engineering, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran. ,mjavanir@yahoo.com
3- Food Technologies Group, Department of Chemical Engineering, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran.
4- Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
2- Food Technologies Group, Department of Chemical Engineering, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran. ,
3- Food Technologies Group, Department of Chemical Engineering, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran.
4- Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
Abstract: (860 Views)
In general, various physicochemical changes can occur in bread in post-baking conditions, known as staleness. Certain additives and improvers are seemingly practical for retarding the staleness of bread. Therefore, the present study investigates the effect of different concentrations (50% and 40%) of date pit microencapsulated with the fluidized-bed method and using maltodextrin, mangosteen gum, and MCT oil (Medium Chain Triglyceride) as coating materials added in the formulation of Baguette bread on staleness and organoleptic properties of the bread. According to the results, bread samples with 1% nanocapsules containing 40% concentration of date pit extract showed the highest moisture (38.41%), highest volume (284.21 cm3), minimum staleness in periods of 24, 48, and 72 h after baking, lowest changes in the temperature of bread center (20 to 132 ℃), and the most desirable organoleptic properties (α=1%). However, the highest phenolic content (231.12 mg GAE/μl) was measured in bread samples with 3% nanocapsules containing a 50% concentration of date pit extract (α=1%).
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2023/07/29 | Accepted: 2023/09/20 | Published: 2024/01/21
Received: 2023/07/29 | Accepted: 2023/09/20 | Published: 2024/01/21
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