Improving quality and shelf life of Taftoon bread by using plum puree and concentrate

Document Type: Full Article

Authors

1 Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) Mashhad, I. R. Iran

2 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, I. R. Iran

Abstract

ABSTRACT- Considering health and economic issues, today, consumers have become more concerned with foods which contain natural ingredients. Hence, in this study, the effects of plum concentrate and puree which were incorporated into the Taftoon bread formulation at different levels on the rheological, baking properties and shelf life of bread were evaluated. Results showed that addition of plum concentrate and puree improved the quality and shelf life of Taftoon bread. Plum puree was effective in improving dough development time, mixing tolerance index and dough softening while concentrate affected stability and water absorption. Bread containing 4% plums puree had the lowest hardness compared with other samples. Image processing analyses showed that both concentrate and puree improved browning in Taftoon bread. Therefore, plum concentrate and puree can be used as a humectant to improve the quality and shelf life of Taftoon bread.

Keywords


Article Title [Persian]

بهبود زمان ماندگاری و کیفیت نان تافتون با استفاده از پوره و کنسانتره آلو

Authors [Persian]

  • زهرا شیخ‌الاسلامی 1
  • مهدی کریمی 1
  • تکتم هجرانی 2
  • نپتون بیدلی 1
1 بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ج. ا. ایران
2 بخش علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی ، واحد سبزوار، سبزوار. ج. ا. ایران
Abstract [Persian]

چکیده- استفاده از ترکیبات طبیعی بجای ترکیبات شیمیایی در صنعت پخت از نظر اقتصادی و سلامتی حائز اهمیت است. از اینرو، در این پژوهش اثر استفاده از کنسانتره آلو در سه سطح (4،6 و 8%) و پوره آلو در سه سطح (2،4 و 6%) بعنوان یک افزودنی طبیعی بر بهبود ویژگی های کیفی، رئولوژیک و خمیر و نان تافتون بررسی شد. نتایج نشان داد که افزودن کنسانتره و پوره آلو سبب بهبود کیفیت و زمان ماندگاری نان تافتون شد. تاثیر پوره آلو بر بهبود ویژگی های زمان گسترش، شاخص تحمل و درجه سست شدن خمیر و اثر کنسانتره بر پایداری و جذب تاثیر داشت. نان حاوی 4% پوره آلو کمترین  میزان سفتی را داشت. نتایج آنالیز رنگ نشان داد که پوره و کنسانتره سبب بهبود رنگ قهوه ای مطلوب در نان تافتون شدند. بنایراین پوره وکنسانتره آلو می توانند بعنوان یک هموکتانت، بهبود دهنده خواص کیفی و نگهدارنده در صنایع پخت معرفی شوند.

Keywords [Persian]

  • کنسانتره آلو
  • پوره آلو
  • نان مسطح
  • ویژگی های رئولوژیک
  • زمان ماندگاری
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