Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content

Nouri, Mohammad Damghani; Nasehi, Behzad; Samavati, Vahid; Mehdizadeh, Saman Abdanan

doi:10.1016/j.bcdf.2017.01.001

Cited by 25 publications

(18 citation statements)

References 32 publications

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“…Foodstuffs contain high amounts of unsaturated fatty acids, so they are highly susceptible to oxidation. The changes occurring during fat oxidation lead to a reduction in nutritional value [54]. The lipid oxidation is accelerated significantly at high temperatures and depends strongly on oxygen availability.…”

Section: Donut Peroxide Valuementioning

confidence: 99%

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

et al. 2020

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To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-based active composite films loaded with a combination of sorbic acid, BHA and BHT were prepared by the extrusion moulding method: T1 (Control-pure PP-film), T2 (PP-BHT1%-SA2%), T3 (PP-BHA3%-SA2%) and T4 (PP-BHT1%-BHA1%-SA2%). The incorporation of active additives enhanced water vapour permeability (WVP) and increased oxygen permeability of films. Active films had higher antioxidant activity than pure PP in the order T4 > T2 > T3 (89.11, 83.40 and 79.16%). In vitro examinations demonstrated a significant antibacterial effect on Escherichia coli and S. aureus growth. Overall migration was not significantly different for watery food simulants, while in acidic and fatty foods increased it significantly. The effect of the active films on the fried and packaged donut samples showed significantly higher moisture contents and peroxide values, while acidity was lower. T2 film is proposed due to the preservation of the intrinsic properties of the film, increasing the storage period up to 25 to 50 days.

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Section: Donut Peroxide Valuementioning

confidence: 99%

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

et al. 2020

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“…The images were taken at a constant distance of 30 cm from the samples which were placed in a black box (100 × 100 × 100 cm) and with lighting at 45° by fluorescent lights. Then the evaluation was performed using the Image J software version 14.2 (Nouri, Nasehi, Samavati, & Mehdizadeh, 2017).…”

Section: Porositymentioning

confidence: 99%

Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour

Asghari-pour¹,

Noshad²,

Nasehi

et al. 2018

J Food Process Preserv

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In this research, the effect of the date kernel flour (0%–20%), the extruder temperature (120–160°C), and the screw speed (120–220 rpm) as an independent variable on the physical characteristics (density, porosity, expansion index, color, texture properties) and the functional properties (water absorption index [WAI], water solubility index [WSI], moisture content, crude fiber, oil absorption index) of an expanded corn snack was evaluated. Increasing the date kernel flour from 0% to 20% reduced the moisture content, WAI, expansion index, and porosity and increased the WSI, oil absorption capacity, crude fiber, bulk density, and hardness of the samples. Increasing the screw speed increased the WSI, crude fiber, and reduced the hardness, WAI, and the expansion index. Increasing extruder temperature caused WSI, hardness. The incorporation of date kernel flour improves the nutritional composition of an extruded snack, especially crude fiber. Practical applications The extruded snacks with high amounts of calorie and fat and low amounts of protein and fiber are considered as unhealthy and harmful to the consumers. Today, the use of fibers in producing food has been taken into consideration because of their useful physiological and metabolic influences on the health of human beings. In this research, for first time, we aimed to optimize the percentage of date kernel powder to improve and increase the physicochemical properties of extruded snacks. According to our results, the incorporation of date kernel flour improves the nutritional composition of extruded snacks, especially crude fiber.

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“…Finally, images with dark and white spots were generated. Then bread crumb properties were studied by determination of total number, density, area of cells, and porosity (area of the cells/total area ratio) (21). Differential Scanning Calorimetry (DSC): Differential scanning calorimetry (Setaram instrumentation, France) was used to evaluate the enthalpy changes (ΔH) in the crumb over storage time (1, 3, and 5 days).…”

Section: Methodsmentioning

confidence: 99%

“…Analysis of variance was significant for each respond. Also, Lack-of-fit, coefficient of determination (R 2 ), adjusted R 2 (adj-R2) coefficient of variation (CV) and PRESS were calculated to check the model adequacy (21).…”

Section: Methodsmentioning

confidence: 99%

Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour

2018

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Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) and xanthan gum (0-1.5%) on quality properties of Barbari bread. The effects of whole quinoa flour and xanthan gum additions on bread preparation and bread quality parameters such as specific volume, textural characteristics, image processing, differential scanning calorimetry (DSC), scanning electron microscope (SEM) were determined by Response Surface Methodology (RSM) using a central composite design. Results: The results showed that the addition of quinoa flour decreased specific volume, porosity and increased firmness, but addition of xanthan increased springiness. According to the results, optimized sample was selected of the 9.1 % quinoa flour and 1.25 % xanthan gum. Then, structure of starch granules, enthalpy, crude fiber and mineral content of optimized and control samples were evaluated. Results showed that crude fiber and mineral content of optimized sample were increased as compared to control bread. In spite of that, the enthalpy of fortified sample was higher. Conclusions: Due to appropriate nutritional value of quinoa flour and proper effect of xanthan on texture, therefore this ingredient could be used as substitute for wheat flour in Barbari formulation.

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Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content

Cited by 25 publications

References 32 publications

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour

Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour

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