Evaluation of oak fruit flour effect on baguettes properties using texture, color, porosity, chemical compositions and sensory properties analysis
الموضوعات :
محمد حجت الاسلامی
1
(
دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی
)
ehsan yazdanpanah
2
(
Gorgan University of Agricultural Sciences and Natural Resources
)
الکلمات المفتاحية: Baguettes, Oak Flour, Chemical Composition, Color Test, Oak Flour, Texture Test.,
ملخص المقالة :
Oak flour has long been used to produce a type of bread in the Zagros Mountains in Iran. It was also known as a natural medicinal food as a gastrointestinal disinfectant, analgesic for menstrual cramps and used to treat jaundice. The aim of this study was to combine oak flour and wheat flour to produce baguette bread. Oak fruit was milled after peeling and reducing its bitterness operations then It was added to wheat flour with 6, 8, 10, 12 and 14 weight percentages and used to produce bread then Texture, color, porosity and sensory tests were performed on treatments the Results indicated that with increasing the percentage of oak flour The texture of the bread weakened and the quality was dropped also The color difference index showed an increasing trend , Porosity test showed that the number of cavities per unit area decreases with increasing percentage of oak flour. In the sensory test, with increasing the percentage of oak flour, the flavor and shelf life of the samples decreased. Although the quality of treatments was decreased, according to sensory test results, using oak flour up to 12% It is possible.
Abdolghafor. R.F., Mustafa. A.I., Ibrahim. A.M.H., Krishman. P.G. 2011. Quality of Bread from composite Flour of sorghum and Hard White Winter Wheat. AdvanceJournal of Food Science and Technology. 3(1): 9-15.
Abdollahi. Z., Elmadfa. I., Djazayeri. A., Sadeghian. S., Freisling. H., Salehi Mazandarani. F., Mohamed. K. 2008. Folate, vitamin B12 and homocysteine status in women of childbearing age: Baseline data of folic acid wheat flour fortification in Iran. Annals of Nutriton and Metabolism.53(2): 143-150.
Hosseini. A., Hosseini. S.M., Juan C., Linares. J.C. 2017. Site factors and stand conditions associated with Persian oak decline in Zagros mountain forests. Forest System. 29(3): 1-13.
Mashayekh. M., Mahmoodi. M.R., Entezari. M.H. 2008. Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread. International Joutnal ofFood Science and Technology. 43(9): 1693-1698.
Matthews. W. 2016. Humans and fire: Changing relations in early agricultural and built environments in the Zagros, Iran, Iraq. Anthropocene Review. 3(2): 107-139.
Mohammadi. I.M. 2007. Factors influencing wheat, flour, and bread waste in Iran. Journal of New Seeds. 8(4): 67-78.
Nedamani. E.R., Mahoonak. A.S., Ghorbani. M., Kashaninejad. M. 2014. Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti). Journal of Food Science and Technology. 52(7): 4565-4571.
Nedamani. E. R., Mahoonak. A.S., Ghorbani. M., Kashaninejad. M. 2014. Antioxidant properties of individual vs. combined extracts of rosemary leaves and oak fruit. Journal of AgricultureScience and Technology. 16: 1575-1586.
Pastuszka. D., Gambus. H., Ziobro. R., Mickowska. B., Buksa. K., Sabat. R. 2012. Quality and Nutritional value of wheat bread with a preparation of oat proteins. Journal of Microbiology, Biotechnology and Food Science. 1: 980-987
Pourreza. M., Hosseini. S.M., Sinegani. A.A.S., Matinizadeh. M., Alavai. S.J. 2014. Herbaceous species diversity in relation to fire severity in Zagros oak forests, Iran. Journal of Forestry Resarch.25 (1): 113-120.
Sadeghi. S. 2009. Iranian oak galesh bees. Forestry and Rangeland Research Institute of Iran, Tehran.
Saricoban. C., Yilmaz. T.M. 2010. Modelling the effects of processing factor on the changes in colour parameters of cooked Meatballs using response surface methodology. World Applied Science Journal. 9(1): 14-22
Sharifi. Z., Azadi. N., Certini. G. 2017. Fire and Tillage as Degrading Factors of Soil Structure in Northern Zagros Oak Forest, West Iran. LDD. 28(3):1068-1077.
Siddiq. M., Nasir. M., Ravi. R., Butt. M.S., Dolan. K.D., Harte. J.B., 2009. Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread. LWT- Food Science and Technology. 42(2): 464-470.
