The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder
Donuts are a sweet snack that is typically fermented and dipped in fry. Therefore, its problems include absorbing a large amount of oil, which must decrease by inventing of some methods. In this study, the effect of orange pulp powder in the range of 0 to 12.5 percent and xanthan hydroquinone in the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2018-10-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_74199_544e41bce01dbc7333eb8cd4743e2a91.pdf |
| _version_ | 1818791599511961600 |
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| author | Atefeh Yousefi Behzad Nasehi Hasan Barzegar |
| author_facet | Atefeh Yousefi Behzad Nasehi Hasan Barzegar |
| author_sort | Atefeh Yousefi |
| collection | DOAJ |
| description | Donuts are a sweet snack that is typically fermented and dipped in fry. Therefore, its problems include absorbing a large amount of oil, which must decrease by inventing of some methods. In this study, the effect of orange pulp powder in the range of 0 to 12.5 percent and xanthan hydroquinone in the range of 0 to 1.5 percent on Donut characteristics were investigated using response surface method. The results represented that by increasing the amount of orange pulp powder as a source of soluble and insoluble dietary fiber, which contains pectin and cellulose and xanthan gum, the moisture content, ash, fiber, density, yellowness and redness of donuts crust and crumb of the product, contrast, correlation, entropy, hardness, gumminess, chewiness, total acceptance increased , however, fat absorption, lightness of donuts crust and crumb, homogenecity, softness, cohesiveness, porosity significantly decreased. The result indicated that replacing 10.73 percent of orange pulp powder and 0.04 percent of xanthan gum will reduce the absorption of oil, increase fiber and produce healthy donuts. |
| first_indexed | 2024-12-18T15:13:55Z |
| format | Article |
| id | doaj.art-3418875b0fd2455981cc7cac80f12365 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-18T15:13:55Z |
| publishDate | 2018-10-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-3418875b0fd2455981cc7cac80f123652022-12-21T21:03:35ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572018-10-017329730810.22101/jrifst.2018.10.20.73574199The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp PowderAtefeh Yousefi0Behzad Nasehi1Hasan Barzegar2Graduate Masters, Department of Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, IranDepartment of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran |Associate professor, Department of Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, IranAssistant Professor, Department of Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, IranDonuts are a sweet snack that is typically fermented and dipped in fry. Therefore, its problems include absorbing a large amount of oil, which must decrease by inventing of some methods. In this study, the effect of orange pulp powder in the range of 0 to 12.5 percent and xanthan hydroquinone in the range of 0 to 1.5 percent on Donut characteristics were investigated using response surface method. The results represented that by increasing the amount of orange pulp powder as a source of soluble and insoluble dietary fiber, which contains pectin and cellulose and xanthan gum, the moisture content, ash, fiber, density, yellowness and redness of donuts crust and crumb of the product, contrast, correlation, entropy, hardness, gumminess, chewiness, total acceptance increased , however, fat absorption, lightness of donuts crust and crumb, homogenecity, softness, cohesiveness, porosity significantly decreased. The result indicated that replacing 10.73 percent of orange pulp powder and 0.04 percent of xanthan gum will reduce the absorption of oil, increase fiber and produce healthy donuts.http://journals.rifst.ac.ir/article_74199_544e41bce01dbc7333eb8cd4743e2a91.pdfdonutfiberhydrocolloidorange pulp |
| spellingShingle | Atefeh Yousefi Behzad Nasehi Hasan Barzegar The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī donut fiber hydrocolloid orange pulp |
| title | The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder |
| title_full | The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder |
| title_fullStr | The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder |
| title_full_unstemmed | The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder |
| title_short | The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder |
| title_sort | optimization of characteristics of diet donut enriched with orange pulp powder |
| topic | donut fiber hydrocolloid orange pulp |
| url | http://journals.rifst.ac.ir/article_74199_544e41bce01dbc7333eb8cd4743e2a91.pdf |
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