Research and Innovation in Food Science and Technology

The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties

Document Type : Original Paper

Authors

1 MSc Student, Department of Food Science and Technology, Birjand Branch, Islamic Azad University, Birjand, Iran

2 Assistant Professor, Department of Food Science and Technology, Birjand Branch, Islamic Azad University, Birjand, Iran

3 Assistant Professor, Department of Statistics, Birjand Branch, Islamic Azad University, Birjand, Iran

Abstract

Doughnut is a sweet fried golden-brown snack with energy value that is served as a convenient food. Quality of fried doughnut depends on its appearance (color, shape and brightness), aroma, flavor and nutrition value. In this research the effect of wheat flour partial replacement with soy flour and lentil flour (0, 15 and 30%) on physicochemical characteristics of doughnut including oil uptake, moisture loss, volume, texture, color and porosity were evaluated. Finally, sensory evaluation to determine the effects of soy and lentil on consumer acceptance of donuts was performed. The results were showed that addition of soy and lentil flour caused a decrease in moisture loss, fat content, volume, porosity and lightness of doughnut. During frying (a*) of doghnut shift to positive values and soy protein aggravate it. Crust color wasdarkenedprogressively with increasing frying time. The hardness of doughnuts decreased with increasing soy level but other rheological parameters did not change significantly. Increasing lentil flour, because of forming strong covalent bonds, increased this parameter. Sensory evaluation results showed that the sample contain 15% soy flour was the highest overall acceptability.

Keywords

Ajam, M., Niazmand, R., & GohariArdebili, A. (2016).The effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption. Iranian Journal of Food Science and Technology, 13(54), 145-153. (in Persian)
Alipour, M., kashaninejad, M., Maghsoudlou, Y., & Jafari, M. (2009). Effects of carrageenan, oil temperature and time of frying on Oil Uptake of Fried Potato Products. Iranian Food Science and Technology Research Journal, 5(1), 21-27. doi:https://doi.org/10.22067/ifstrj.v5i1.3394(in Persian)
Alpaslan, M., & Haytam, M. (2010). Effect of Soy flour, rice flour and semolina supplementation on the textural and sensory properties of dough and deep-fried product. Journal of Food Processing and Preservation, 34(s2), 490-500. doi:https://doi.org/10.1111/j.1745-4549.2009.00365.x
Amiryousefi, M.R. (2010). Evaluation of mass transfer kinetics, physicochemical properties and fractal dimension of deep-fat fried ostrich meat fillet using artificial neural networks. (Unpublished master's thesis). University of Tehran. (in Persian)
AOAC. (1980). Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.
Awasthi, I., Siraj, P., Tripathi, M., & Tripathi, V. (2012). Development of Soy fortified high protein and high calorie supplementary biscuits. Indian Journal of Scientific Research, 51-59.
Bajaj, I., & Singhal, R. (2007). Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying. Food Chemistry, 104, 1472-1477. doi:https://doi.org/10.1016/j.foodchem.2007.02.011
Bamdad, F., Dokhani, S., & Keramat, J. (2009). Functional assessment and subunit constitution of lentil (lens culinaris) proteins during germination. International Journal of Agriculture & Biology, 11(5), 690-694.
Caballero, P.A., Gomez, M., & Rosell, C.M. (2007). Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. Journal of Food Engineering, 81(1), 42-53. doi:https://doi.org/10.1016/j.jfoodeng.2006.10.007
Debnath, S., Bhat, K.K., & Rastogi, N.K. (2003). Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. LWT-Food Science and Technology, 36(1), 91-98. doi:https://doi.org/10.1016/S0023-6438(02)00186-X
Dogan, S.F., Sahin, S., & Sumnu, G. (2005). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71(1), 127-132. doi:https://doi.org/10.1016/j.jfoodeng.2004.10.028
Funami, T., Funami, M., Tawada, T., & Nakao, Y. (1999). Decreasing oil uptake of doughnuts during deep fat frying using curdlan. Journal of Food Science, 64(5), 883-888. doi:https://doi.org/10.1111/j.1365-2621.1999.tb15933.x
Garimella Purna, S.K., Miller, R.A., Seib, P.A., Graybosch, R.A., & Shi, Y.S. (2011). Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours. Journal of Cereal Science, 54(1), 37-43. doi:https://doi.org/10.1016/j.jcs.2011.02.008
Ghaitaranpour, A. (2013). Effect of adding soy protein isolate to doughnuts on its mass transfer, physical properties and the retro gradation behavior. (Unpublished master's thesis). Ferdowsi University of Mashhad. (in Persian)
Kilincceker, O., & Hepsag, F. (2011b). Performance of different coating batters and frying temperatures for fried fish balls. Journal of Animal and Veterinary Advances, 10(17), 2256-2262.
Kilincceker, O., Hepsağ, F., & Kurt, Ş. (2013). The effects of lentil and chickpea flours as the breading materials on some roperties of chicken meatballs during frozen storage. Journal of Food Science and Technology, 52(1), 580-585. doi:https://doi.org/10.1007/s13197-013-1019-6
Kim, D.N., Lim, J., Bae, I.Y., Lee, H.G., & Lee, S. (2011). Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips. Journal of Food Engineering, 102(4), 317-320. doi:https://doi.org/10.1016/j.jfoodeng.2010.09.005
Lee, K.A, & Brennand, C.P. (2005). Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate. International Journal of Food Science & Technology, 40(5), 501-508. doi:https://doi.org/10.1111/j.1365-2621.2004.00948.x
Mallarjunan, P.K., Ngadi, M.O., & Chinnan, M.S. (2010). Breaded fried foods. CRC Press. New York.
Mousavinasab, S.S., Darabzadeh, N., Aminlari, M., & Ramezani, R. (2008, October). The process of solubility and electrophoretic changes of soy protein proteins during storage at different temperatures. 18th National Congress of Food Science and Technology, Mashhad. (in Persian)
Payan, R. (2008). Introduction to cereal products technology. (Second Edition), Ayiz Publishing, Tehran. (in Persian)
Pedreschi, F., Leo´n, J., Mery, D., & Moyano, P. (2006). Development of a computer vision system to measure the color of potato chips. Food Research International, 39(100), 1092-1098. doi:https://doi.org/10.1016/j.foodres.2006.03.009
Ribota, P.D., Arnulphi, S.A., Leon, A.E, & Anon, M.C. (2005). Effect of soy bean addition on the rheological properties and bread making quality of wheat flour. Journal of the Science of Food and Agriculture, 85(11), 1889-1896. doi:https://doi.org/10.1002/jsfa.2191
Sahin, S., & Sumnu, S.G. (2010). Advances in deep-fat frying of foods. CRC press, New York.
Shih, F.F., Daigle, K.W., & Clawson, E.L. (2001). Development of Low Oil-Uptake Donuts. Journal of Food Science, 66(1), 141-144. doi:https://doi.org/10.1111/j.1365-2621.2001.tb15596.x
Shokrollahi Yanchedhmeh, B., Mohebbi, M., Varidi, M., & Ansarifar, E. (2014). Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System. Iranian Food Science and Technology Research Journal, 10(3), 266-275. doi:https:/doi.org/10.22067/ifstrj.v10i3.38455 (in Persian)
Singh, P., Kumar, R., Sabapathy, S.N., & Bawa, A.S. (2008) Functional and edible uses of soy protein products. Food Science and Food Safety, 7(1), 14-28. doi:https://doi.org/10.1111/j.1541-4337.2007.00025.x
Tan, K.J., & Mittal, G.S. (2006). Physicochemical properties changes of donuts during vacuum frying. International Journal of Food Properties, 9(1), 85-98. doi:https://doi.org/10.1080/10942910500473947
Vélez-Ruiz, J.F., & Sosa-Morales, M.E. (2003). Evaluation of physical properties of dough of donuts during deep-fat frying at different temperatures. International Journal of Food Properties, 6(2), 341-353. doi:https://doi.org/10.1081/JFP-120017813
Wu, D., & Sun, D.W. (2013). Colour measurements by computer vision for food quality control. Trends in Food Science and Technology, 29(1), 5-20. doi:https://doi.org/10.1016/j.tifs.2012.08.004
Zhang, L., Lucas, T., Doursat, C., Flick, D., & Wanger, M. (2007). Effect of crust constraints on bread expansion and Co2 release. Journal of Food Engineering, 80(4), 1302-1311. doi:https://doi.org/10.1016/j.jfoodeng.2006.10.008
Ziaiifar, A.M., Achir, N., Courtois, F., Trezzani, I., & Trystram, G. (2008). Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. International Journal of Food Science and Technology, 43(8), 1410-1423.doi:https://doi.org/10.1111/j.1365-2621.2007.01664.x
Send comment about this article
CAPTCHA Image
Research and Innovation in Food Science and Technology
Volume 7, Issue 2
July 2018
Pages 197-212
  • Receive Date: 02 March 2017
  • Revise Date: 30 December 2017
  • Accept Date: 14 February 2018