The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder

Yousefi, Atefeh; Nasehi, Behzad; Barzegar, Hasan

doi:10.22101/JRIFST.2018.10.20.735

The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder

Document Type : Original Paper

Authors

¹ Graduate Masters, Department of Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Iran

² Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran

³ Associate professor, Department of Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Iran

⁴ Assistant Professor, Department of Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Iran

10.22101/JRIFST.2018.10.20.735

Abstract

Donuts are a sweet snack that is typically fermented and dipped in fry. Therefore, its problems include absorbing a large amount of oil, which must decrease by inventing of some methods. In this study, the effect of orange pulp powder in the range of 0 to 12.5 percent and xanthan hydroquinone in the range of 0 to 1.5 percent on Donut characteristics were investigated using response surface method. The results represented that by increasing the amount of orange pulp powder as a source of soluble and insoluble dietary fiber, which contains pectin and cellulose and xanthan gum, the moisture content, ash, fiber, density, yellowness and redness of donuts crust and crumb of the product, contrast, correlation, entropy, hardness, gumminess, chewiness, total acceptance increased , however, fat absorption, lightness of donuts crust and crumb, homogenecity, softness, cohesiveness, porosity significantly decreased. The result indicated that replacing 10.73 percent of orange pulp powder and 0.04 percent of xanthan gum will reduce the absorption of oil, increase fiber and produce healthy donuts.

Keywords

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