Effect of substituting sugar by date syrup and grape syrup on reological , physicochemical and sensory caracteristics of Fatir bread.

Subject Areas : Journal of Food Safety and Processing

Malikeh Mohebali ¹ , Mohammad Reza Eshaghi ² , Bijan Khorshidpour ³

1 - M.S Student, Department of Food science and technology, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Assistant Professor, Department of Food science and technology, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Assistant Professor, Department of Food science and technology, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran.

Received: 2021-08-06 Accepted : 2021-09-16 Published : 2021-08-23

Keywords: Physicochemical, grape syrup, Date Syrup, Keywords: Fatir, reological,

Abstract :

AbstractBread is known as one of the most important meals that people eat during the day. Fatir is one of the traditional breads of Iran. Due to the association of sugar with some health problems, increasing research is underway to replace sugar with other sweeteners. In present study the effect of date syrup and grape syrup as a replacement for sugar on the rheological, physical and sensory properties of fatir bread was investigated. Sucrose replacements were used in formulation of fatir bread 0, 50 and 100% and evaluated for the acidity and pH of batter, moisture, composition, texture, color properties and sensory characteristic of bread. The results showed that increasing in sugar replacement in formulation caused to increasing in water absorption, extensibility, resistance and decreasing in energy of batter. pH and acidity of batter by increasing in sugar replacement respectively decreased and increased. The highest amount of sugar was observed in samples contacting 100% sugar and by increasing in sugar replacement sugar amount was decreased. Peroxide value in samples contacting grape syrup and date syrup  was lower. The samples containing higher amount of sugar replacement had total color different index. Aspect sensory characteristics all of samples were in reasonable range. The results showed generally of grapes and dates, by preparing date and grape syrup and used them as sugar substitutes can be prevent of wasting this valuable resource and on the other, to produce a product with a higher nutritional value of the diet is also provided.