ABSTRACT
There are a few studies about wheat flour fortification with powdered Spirulina platensis microalgae to produce industrial cookies. The objective of this study was to investigate the effects of Spirulina platensis microalgae used in production of traditional Iranian cookies on their nutritional value, color and texture. Samples of cookies were prepared using S. pirulina platensis at a level [% w/w] of 0.0, 0.5, 1.0 and 1.5%. The protein, iron and poluunsaturated fatty acid [PUFA] contents of the samples were measured by microkjeldahl, atomic absorption and GC mass chromatography, respectively; the peroxide value in the four samples was also determined. Sensory evaluation [hedonic scale 1-5] of the samples was made by 14 trained panelists. The iron, protein and gamma -linolenic acid contents of the fortified cookies were higher, and their peroxide value lower, than the respective control values. With regard to sensory evaluation, cookie samples containing 1.0% and 1.5% S. platensis scored highest following the control sample [p<0.05]. It is possible to produce cookies fortified with1.0-1.5% S. platensis with desirable nutritional and sensory characterstics
Subject(s)
Microalgae , Powders , Cooking , Industry , Food, FortifiedABSTRACT
Fat replacers are ingredients that can replace fat in many foods, therefore, many consumers have limited their dietry intake of fat and calories due to diet and health concerns. The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. In this research, modified starch potato, tapioca [Acetylated distarch adipate] and waxy maize [Hydroxypropyl distarch phosphate] at 0.5, 1.5 and 3% levels were used as the fat replacers. The amount of fat was reduced from 20% to 10% in control. Physical [cooking losses], chemical [e.g. moisture, protein, fat, ash] and sensory characteristic were assessed compared with control one. Results showed that moisture content in samples containing starch was decreased and there was a significant difference between samples containing starch and the control [p<0.05]. Among the samples by increasing the amount of starch and reduced added water, the moisture content was decreased. Ash and protein showed no significant difference between starch samples and control. The sensory analysis showed, the panelist group nominated the sample containing 1.5% tapioca modified starch as the best specimen. Cook loss revealed that the cooking losses of the control sample were more than the samples containing starch. This study shows that modified starch can be used successfully as a fat replacer in ground meat product
ABSTRACT
Traditional Iranian flat breads have been widely produced and consumed all over the country and still play a major part in nutrition of the people. Starch gelatinization, retrogradation and staling of flat breads are topics of considerable interest to cereal chemists and baking technologists. This study aimed to investigate the processes of gelatinization, retrogradation, and staling of two types of Iranian flat breads, namely, Lavash and Taftoon. Three different flours with protein contents of 12.56%, 11.52%, 11.28% and extraction rates of 90%, 86% and 58%, respectively, were selected and, after chemical and rheological testing, used to bake Taftoon and Lavash breads. Starch gelatinization and retrogradation of the breads were quantified using Differential Scanning Calorimetry [DSC] after 1 and 3 days of storage. In the endothermic curves, the area under the curve, temperature at the start, and crystallization peak were used as the main criteria. Bread staling was determined using the shear test by Texture Profile Analyzer on days 1, 3, 5, and 7 of storage. Enthalpy, temperature at the start, and the crystallization peak were lower in Lavash bread, which is an indication of a slower rate of gelatinization and retrogradation in this type of bread due to the shorter time of the baking process. The data also show that Lavash bread is softer than Taftoon, but the staling rate [which shows the rate of firming during storage] is lower in Taftoon. Although the temperature in baking Lavash bread is higher, starch gelatinization cannot be completed due to the shorter time of the baking process and, consequently, its rate of crystallization is lower than in Taftoon. Therefore, retrogradation rate is lower in Lavash than in Taftoon. In addition, Lavash bread is thinner and softer than Taftoon and, therefore, it loses moisture faster and stales and dries more quickly