The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut

Nouri, Mehran; Nasehi, Behzad; Samavati, Vahid; Abdanan Mehdizadeh, Saman

doi:10.22101/JRIFST.2016.09.17.525

The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut

Document Type : Original Paper

Authors

¹ MSc, Food Science and Technology, Ramin University of Agriculture and Natural Resources of Khuzestan, Ahvaz, Iran

² Associate professor, Food Science and Technology, Ramin University of Agriculture and Natural Resources of Khuzestan, Ahvaz, Iran

³ Assistant Professor, Bio system of Agricultural Engineering, Ramin University of Agriculture and Natural Resources of Khuzestan, Ahvaz, Iran

10.22101/JRIFST.2016.09.17.525

Abstract

The industrial and domestic use of microwaves has increased noticeably owing to the advantage of saving energy and time, as well as improving nutritional quality of foods over the past few decades. However, rapid staling rate is one of the drawbacks of microwave baked products. Formulation improvement by adding dietary fibers is one of the ways to solve this problem. Therefore, the aim of this work was to investigate the effect of adding Persian gum (1.20%) and carrot pomace powder (6.45%) as sources of dietary fiber on staling rate of microwave pretreated (400 W for 60s) donut using a completely randomized design (statistical signiﬁcance was determined at P<0.05). In addition, fat content of samples were determined after deep fat frying of donuts. After baking, the crumb firmness, springiness, moisture content and consumer rejection (as staling parameters of donut) were monitored over 5 days of storage. Results showed that adding dietary fiber sources on formulation significantly decreased the fat content of donuts. During storage, it was seen that crumb firmness and consumer rejection of donut samples significantly increased, whereas springiness, moisture content of samples significantly decreased with time. As expected, results showed that the microwave pretreatment significantly increased the staling rate of donut samples during storage. In contrast, the staling rate of donuts considerably decreased upon incorporation of dietary fiber sources.

Keywords

References

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