• الصفحة الرئيسية
  • Optimizing the formulation of functional cookie using oat flour and date liquid sugar (Kaluteh variety) and checking the technological, visual and sensory properties

شارک

عنوان URL للمقالة


رقم المقالة : FH-2305-1134 (R1) زيارة : 133 الصفحة: 1 - 10

10.30495/fh.2023.73069.1134

نوع المخطوط: ابحاث

Optimizing the formulation of functional cookie using oat flour and date liquid sugar (Kaluteh variety) and checking the technological, visual and sensory properties

الموضوعات : Food and Health

Ahmad Pedram Nia 1 (Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran)
Amin Fazel 2 (Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran)
Mahdi Jalali 3 (Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran|University of Applied Science and Technology, Center of Cheshme Noshan Khorasan (Alis), Mashhad, Iran)
Mohaddeseh Sadeghi 4 (University of Applied Science and Technology, Center of Cheshme Noshan Khorasan (Alis), Mashhad, Iran)

تاريخ الإرسال : 13 الثلاثاء , رمضان, 1444 تاريخ التأكيد : 16 الإثنين , ذو القعدة, 1444 تاريخ الإصدار : 12 الخميس , ذو القعدة, 1444

الکلمات المفتاحية: / Optimization, Cookie, / Date liquid sugar, / Kaluteh variety, / Oat flour,

ملخص المقالة :

In this research, the variables of oat flour (5, 10 and 15%) and date liquid sugar from Kaluteh dates (10, 20 and 30%) were used instead of wheat flour and sugar respectively to reduce energy intake. Cookie properties including technological indicators, crust color components and sensory characteristics were investigated. The linear effect of oat flour significantly affected moisture and porosity (p<0.0001), while the quadratic effect of date liquid sugar only affected specific volume (p<0.05). The interaction effect showed moisture and texture first increased then decreased with higher levels of both variables, while specific volume and porosity showed the opposite trend. The linear effect of oat flour decreased L* and increased a* and b* color components, while the quadratic effect of date liquid sugar increased a* and b*. The interaction effect significantly increased taste and overall acceptance in sensory evaluation. The optimal formulations were determined as 7.29% oat flour and 28.710% date liquid sugar.

المصادر:


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