Volume 22, Issue 163 (2025)
FSCT 2025, 22(163): 242-256 |
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Davoodi M, Karimi M, Naghipour ف, Rahmanian A. Investigating the possibility of increasing the shelf life of fermented doughnut by edible cellulose films. FSCT 2025; 22 (163) :242-256
URL: http://fsct.modares.ac.ir/article-7-79292-en.html
URL: http://fsct.modares.ac.ir/article-7-79292-en.html
1- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran , mehdidavoodi@yahoo.com
2- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran
3- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
4- Razavi Food Industry Company, Razavi Khorasan, Mashhad, Iran
2- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran
3- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
4- Razavi Food Industry Company, Razavi Khorasan, Mashhad, Iran
Abstract: (68 Views)
The staleness of bakery products is divided into two categories: crust and crumb staleness, which usually occurs due to moisture transfer from the crumb to the crust. The use of glaze in a product such as fermented doughnuts prevents crust staleness by creating a coating film on the product. Therefore, the purpose of this study was to investigate the effect of using glaze prepared with two hydrocolloids, Carboxymethyl Cellulose (CMC) and Hydroxypropyl Methyl Cellulose (HPMC), at levels of 0, 0.3, and 0.5 % on the characteristics of fermented doughnut. The results showed that the sample containing 0.5 % HPMC had the highest moisture content and the control sample had the lowest. It is important to note that the moisture content of all produced doughnut samples was within the standard allowable range. On the other hand, the lowest and highest oil content were reported in the samples coated with 0.5 % HPMC and the control sample, respectively. By examining the technological properties, it was observed that the use of a 0.5% HPMC increased the specific volume, porosity and brightness of the crust (L* value) and reduced the redness (a* value) and yellowness (b* value) of the doughnut crust, as well as the peroxide value, compared to the sample. By examining the texture and sensory properties during storage, the highest level of softness and sensory acceptance by the consumer was observed in the sample treated with 0.5% HPMC. Therefore, the use of glaze made from cellulose derivatives is recommended as one of the safe and available ingredients to increase the shelf life and improve the technological properties of this widely consumed snack.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2025/02/1 | Accepted: 2025/03/9 | Published: 2025/08/23
Received: 2025/02/1 | Accepted: 2025/03/9 | Published: 2025/08/23
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