The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut
The industrial and domestic use of microwaves has increased noticeably owing to the advantage of saving energy and time, as well as improving nutritional quality of foods over the past few decades. However, rapid staling rate is one of the drawbacks of microwave baked products. Formulation improveme...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2016-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68127_bbb55e91a5a57e70941ef23f46096b94.pdf |
| Summary: | The industrial and domestic use of microwaves has increased noticeably owing to the advantage of saving energy and time, as well as improving nutritional quality of foods over the past few decades. However, rapid staling rate is one of the drawbacks of microwave baked products. Formulation improvement by adding dietary fibers is one of the ways to solve this problem. Therefore, the aim of this work was to investigate the effect of adding Persian gum (1.20%) and carrot pomace powder (6.45%) as sources of dietary fiber on staling rate of microwave pretreated (400 W for 60s) donut using a completely randomized design (statistical significance was determined at <em>P</em><0.05). In addition, fat content of samples were determined after deep fat frying of donuts. After baking, the crumb firmness, springiness, moisture content and consumer rejection (as staling parameters of donut) were monitored over 5 days of storage. Results showed that adding dietary fiber sources on formulation significantly decreased the fat content of donuts. During storage, it was seen that crumb firmness and consumer rejection of donut samples significantly increased, whereas springiness, moisture content of samples significantly decreased with time. As expected, results showed that the microwave pretreatment significantly increased the staling rate of donut samples during storage. In contrast, the staling rate of donuts considerably decreased upon incorporation of dietary fiber sources. |
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| ISSN: | 2252-0937 2538-2357 |