Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast
Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat flour with varying levels (10% - 50% w/w) of debittered acorn flour and to investigate its effects on t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2021-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/797 |
| _version_ | 1818735955624853504 |
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| author | Babak Mousavi Sajad Ghaderi Mohammad Ali Hesarinejad Azizollah Pourmahmoudi |
| author_facet | Babak Mousavi Sajad Ghaderi Mohammad Ali Hesarinejad Azizollah Pourmahmoudi |
| author_sort | Babak Mousavi |
| collection | DOAJ |
| description | Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat flour with varying levels (10% - 50% w/w) of debittered acorn flour and to investigate its effects on the rheological characteristics of the dough, total phenolic content (TPC), staling, colour indices and sensory properties of toast bread. The farinograph degree of softening and water absorption of the dough decreased with increasing the acorn flour content, while the stability and time of development of the dough increased. Resistance and extensibility to deformation of the samples respectively increased and decreased compared to those of the control. Toast bread with 30% acorn flour replacement was observed to have lower staling than the control. The highest TPC (9.44 mg GAE/g) and the lowest peroxide value (0.36 m eq O2/kg) were obtained for the bread having 30% acorn flour substitution. Moreover, the breads showed darker crumbs with significantly lower specific loaf volumes. Overall, the bread with 30% of acorn flour substitution showed good rheological, staling properties and reasonable anti-oxidant content compared to the control bread as well as the highest sensorial acceptability. |
| first_indexed | 2024-12-18T00:29:29Z |
| format | Article |
| id | doaj.art-73f5c24c2df94b5d94379f393f03a4de |
| institution | Directory Open Access Journal |
| issn | 2182-1054 |
| language | English |
| last_indexed | 2024-12-18T00:29:29Z |
| publishDate | 2021-10-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj.art-73f5c24c2df94b5d94379f393f03a4de2022-12-21T21:27:10ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542021-10-0110210.7455/10.7455/ijfs/10.2.2021.a4254Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toastBabak Mousavi0Sajad Ghaderi1Mohammad Ali Hesarinejad2Azizollah Pourmahmoudi3Tarbiat Modarres UniversityYasuj University of Medical Science (YUMS)Research Institute of Food Science & Technology (RIFST)Yasuj University of Medical Science (YUMS)Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat flour with varying levels (10% - 50% w/w) of debittered acorn flour and to investigate its effects on the rheological characteristics of the dough, total phenolic content (TPC), staling, colour indices and sensory properties of toast bread. The farinograph degree of softening and water absorption of the dough decreased with increasing the acorn flour content, while the stability and time of development of the dough increased. Resistance and extensibility to deformation of the samples respectively increased and decreased compared to those of the control. Toast bread with 30% acorn flour replacement was observed to have lower staling than the control. The highest TPC (9.44 mg GAE/g) and the lowest peroxide value (0.36 m eq O2/kg) were obtained for the bread having 30% acorn flour substitution. Moreover, the breads showed darker crumbs with significantly lower specific loaf volumes. Overall, the bread with 30% of acorn flour substitution showed good rheological, staling properties and reasonable anti-oxidant content compared to the control bread as well as the highest sensorial acceptability.https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/797acorntoastantioxidantstaling |
| spellingShingle | Babak Mousavi Sajad Ghaderi Mohammad Ali Hesarinejad Azizollah Pourmahmoudi Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast International Journal of Food Studies acorn toast antioxidant staling |
| title | Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast |
| title_full | Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast |
| title_fullStr | Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast |
| title_full_unstemmed | Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast |
| title_short | Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast |
| title_sort | effect of varying levels of acorn flour on antioxidant staling and sensory properties of iranian toast |
| topic | acorn toast antioxidant staling |
| url | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/797 |
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