Effect of using apple and pimento on Physicochemical and Reological of donut

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 15, Issue 1 - Serial Number 55, March and April 2019, Pages 67-76   

Document Type: Research Article

DOI: 10.22067/ifstrj.v15i1.68752

Authors

Sepideh Aryaee Majd; Mania Salehifar^*

Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

Abstract

Introduction: Donte is one of the most important fermented products in all over the world which similar to bread, after ferret fermentation process, dividing, shaping and rest of the dough, it would be frying in the oil instead of baking in the oven. We feel the need of using food additives (such as antioxidants, enzymes and etc.) in order to produce such high quality products with long shelf life because of industrialization of donut, large function production and increasing customer demand. The antioxidant compounds causes the food to have long-lasting shelf life and this results in producing a practical product. This research was carried out to evaluate effects of apple extract(in quantities of 8,10,12% )  and pimento extract (in quantities of % 5/1، 5/2، 5/3) as a rich source of Antioxidant affecting the rheological paste properties including the Farinography  test, physicochemical properties such as hardness in periods of 1 to 3 days, humidity and color, shelf life index including peroxide in three periods of 1 , 15, and 30 days after cooking, DPPH and total  Phenol inhibition tests and  sensory evaluation of the product. Effects of the extracts on the rheological dough has shown that apple and pimento influencing the Farinography factors caused. Moreover none of these extracts had a meaningful effect on the index of paste quality. Result of phytochemical evaluation indicated that the hardness in two periods of 1 and 3, color value indicated, peroxide index and total acceptance decreased as the apple and pimento increased. The humidity content increased as the apple and pimento were used more. The result of DPPH and total Phenol inhibition tests showed that the pepper extract in DPPH free radical control was more successful than apple extract, and the amount of phenolic compounds in pepper extract was 2.4 more than apple extract. All experiments were replicated three times Optimized conditions included the use of 11.95% apple extract and 3. 3% sweet pepper extract in donut dough formulation. Generally addition of plant extracts can decrease oxidation speed of donut effectively.
 
Materials and methods: Include procedures and method of producing donut and methods of extracting apple and pimento also include test to measure flour such as moisture, ash, acidity, pH and protein and moisture, hardness, color, peroxide index, farinografy test, Total phenol and DPPH free radical inhibitory. The statistical population includes different levels of apple and pimento extracts, measured parameters have been studied by using simple line and polynomial equations 2 and 3.After testing in research methodology and data extraction, data analysis was carried out using RSM method and Design Expert 8 and statistical significance was set at (p<0.05) All results have been made 3 times, on average.
 
Results & Discussion: The effects of the extracts on the rheological dough has shown that apple and pimento influencing the Farinography factors caused an increase in water absorption, and pimento reduced the stability, development time and increased the degree of softening. Moreover none of these extracts had a meaningful effect on the index of paste quality. It should be mentioned that the aforementioned effects are more influenced by the apple extract Result of phytochemical evaluation indicated that the hardness in two periods of 1 and 3 decreased as the apple and pimento increased. The humidity content increased as the apple and pimento were used more. The result of low light color value indicated that L* decreased by increasing apple and pimento extracts, which this had no impact on a* and b* color indexes. The result of shelf life tests showed that by increasing the amount of apple and pimento extracts in donut samples in two periods of 5 and 30 days caused decrease peroxide index and The result of DPPH and total Phenol inhibition tests showed that the pepper extract in DPPH free radical control was more successful than apple extract, and the amount of phenolic compounds in pepper extract was 2.4 more than apple extract. The sensory evaluation results showed that the increase in apple and pimento caused reduction in total acceptance of the produced. All experiments were replicated three times Optimized conditions included the use of 11.95% apple extract and 3. 3% sweet pepper extract in donut dough formulation. Generally addition of plant extracts can decrease oxidation speed of donut effectively.

Keywords

Donut; Pimento; Apple; Physicochemical; Rheology

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