Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 162-173 |
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Sahraeian M, Taheri A, ganje M. Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powder. FSCT 2024; 21 (151) :162-173
URL: http://fsct.modares.ac.ir/article-7-73667-en.html
URL: http://fsct.modares.ac.ir/article-7-73667-en.html
1- Kherad Institute of Higher Education
2- University of Agricultural Sciences and Natural Resources
3- University of Hormozgan ,MOHAMMADGANJE@HORMOZGAN.AC.IR
2- University of Agricultural Sciences and Natural Resources
3- University of Hormozgan ,
Abstract: (568 Views)
Microwave radiation (MW) is an environmentally friendly technology and a physical method to enhance and modify the properties of flour. Dietary fiber-rich compounds in flour composition, such as date seed powder and wheat bran, can contribute to the health-promoting effects of the resulting flour and its derived products, such as bread. The present study aims to evaluate the impact of microwaves (750 watts for 120 seconds) on the combination of wheat bran and date seed powder (WB-DSP) and investigate the effects of its substitution on the physicochemical characteristics of wheat flour. To achieve this, wheat bran at various levels (3%, 6%, and 9%) and date seed powder (2%, 4%, and 6%) were combined (WB-DSP) and treated with microwave (WB-DSPMW). These mixtures were then substituted with wheat flour in proportions of 5%, 10%, and 15%. The produced flour samples were assessed for their physicochemical properties, color parameters (L*, a*, b*), and overall color difference (ΔE) compared to wheat flour as the control sample. The results revealed that microwave treatment led to lower moisture content and higher levels of ash and protein in the combination of wheat bran and date seed powder. Flour samples containing WB-DSPMW and WB-DSP showed higher water absorption capacity than the control sample (p < 0.05). Substituting WB-DSP combination with wheat flour significantly reduced L* and b* values and increased ΔE in flour samples compared to the control (p < 0.05). Based on the obtained results, it can be concluded that microwave application and substitution of wheat bran-date seed powder mixture with wheat flour plays a significant role in altering the physicochemical properties of wheat flour. Furthermore, further research is necessary to examine changes in other properties, such as functional properties and nutritional value of the resulting flour.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/02/1 | Accepted: 2024/04/9 | Published: 2024/08/22
Received: 2024/02/1 | Accepted: 2024/04/9 | Published: 2024/08/22
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