The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread
محورهای موضوعی : food microbiologyR. Rezapour 1 , B. Ghiassi Tarzi 2 , S. Movahed 3
1 - M. Sc. of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Tehran, Iran.
کلید واژه: Baguette Bread, Staling, Sweet Basil Seed,
چکیده مقاله :
ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. The effects of powder on the rheological properties of dough were also investigated instrumentally by using farinograph and extinsograph. Sweet basil seed powder effects on the physical properties of bread were established by measuring the texture, the loaf volume and the crust colour of baguette bread with a texture analyser and Hunter Lab instrument respectively. All of the instrumental evaluations and sensory tests were applied on the bread after the 1st, 3rd and the 5th days of production. The results indicated that with the addition of 0.5% sweet basil seed powder to the formulation, the staling and sensory characteristics were improved. c beads influenced the sensory quality of the product by increasing the swallowing difficulty and remaining particles of the encapsulated ones increased the turbidity of vegetable juices.
