Investigation of physicochemical compositions of Elaeagnus angustifolia L fruit for using in food industry
الموضوعات : مجله گیاهان دارویی
میترا خاکی ریزی
1
(
گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد قوچان، قوچان، ایران؛
)
اسماعیل عطای صالحی
2
(
گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد قوچان، قوچان، ایران؛
)
لاله مشرف
3
(
مرکز تحقیقات کشاورزی و منابع طبیعی استان اصفهان، اصفهان، ایران؛
)
فائزه تجلی
4
(
پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی مشهد، مشهد، ایران؛
)
الکلمات المفتاحية: Rheological Properties, fruit, flour, Elaeagnus angustifolia,
ملخص المقالة :
Background & Aim: Elaeagnus angustifolia L, belongs to Elaeagnaceae family, and, growing in Azarbaijan, Kurdistan, Chaharmahal va Bakhtiari and Esfahan provinces, Iran. Elaeagnus fruit contains a wide range of different food components. Recent researches indicated that there are remedial properties in this plant and, is used as painkiller in patients with rheumatoid arthritis and seizures. With respect to the medicinal and nutritional properties of elaeagnus as an appropriate additive, researches about its application in the food industry is of special importance. In this study, the chemical and rheological properties of sugar variety of elaeagnus for using in food processes were examined.Experimental: For this purpose, the perfect flour of the elaeagnus was evaluated in terms of its chemical and rheological properties in the flour system using Farinograph.Results & Discussion: The results indicated that elaeagnus fruit have crude fiber (4.2%), fat (2.0%), ash (1.9), protein (7.8%) and suger (48.9%). The Farinography test results showed that increasing of stability of wheat flour dough containing elaeagnus flour by 40% in comparison with the control sample. Improving the rheological properties of dough was due to the increased amount of protein, fat, crude fiber and minerals of flour containing 10% elaeagnus flour in comparison with the control sample.Industrial and practical Recommendations: The results of this study indicated that different combinations of elaeagnus fruit for using in various food products and its effect on rheological properties of dough and its maintenance conditions.
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