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

Document Type : Full Article


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- 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.


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
AACC, (2000). Approved Methods of the American Association of Cereal Chemist, 10th edition.
Ahlborn, G. J., Pike, O.A., Hendrix, S. B., Hess, W. M., & Huber, C. S. (2005). Sensory, mechanical and microscopic evaluation of staling in low protein and gluten free bread. Cereal Chemistry, 82, 328-335.
Barrett, D. M., Somogyi, L., & Ramaswamy, H. S. (2004). Processing Fruits: Science and Technology, Second Edition. USA, CRC Press LLC.
Bollain, C., & Collar, C. (2004). Dough viscoelastic responce of hydrocolloids/ enzyme/surfactant blends assessed by uni-and bi- axial extension measurement. Journal of Food Hydrocolloids,18, 499-507.
Castaldi, p., James, M., & Degen, C. M. C. (2003). Dried Plums: natural Solutions to improve the quality, nutrition and safety of foods in space travel. Journal of Agriculture Food Chemistry, 46, 1247-1252.
Cauvin, S. P., & Yong, L.S. (2007). Technology of bread making. 2nd ed. New York. W., Springer.
Decock, P., & Cappelle, S. (2005). Bread technology and soure dough technology. Trends in Food Science and Technology, 16,113-120.
Dogaru, D. V., Stoin, D., Mateescu, C., & Traşcă, T. I. (2011). Influence of plum and apricot addition on rheological properties of bread. Romanian Journal of Food Science, 1(1), 53–58.
Fathi, M., Mohebbi, M., & Razavi, S. M. A. (2011). Application of image analysis and artificial neural network to predict mass transfer kinetics and colour changes of osmotic ally dehydrated kiwifruit. Food and Bioprocess Technology, 4, 1357-1366.
Gallagher,  E, Gormley, T. R., & Arendt, E. K. (2003). Crust and crumb characteristics of gluten-free breads. Journal of Food Engineering, 56, 153–161.
He, H., & Hoseney, R. C. (1990). Changes in bread firmness and moisture during long-term storage. Cereal Chemistry,  67, 603-605.
Kreuzer, H. (2001). Dried Plums Solve Meat-y Issues, Food product design supplement, Weeks Publishing Company.
Ribotta, P., Perez, G., Anon,  M., & Leon,  A. (2010). Optimization of additive combination for improved soy–wheat bread quality. Food Bioprocess Technology, 3, 395–405.
Mc Carthy, D. F., Gallagher, E., Gormley, T. R., Schober, T. J., & Arendt, E.K. (2005). Application of response surface methodology in the development of gluten free bread. Cereal Chemistry, 82, 609-615.
Qarooni, J., Wootton, M., & Mc Master, G. (1990). Factors affecting the quality of Arabic Bread additional ingredients. Journal of Science Food Agricultural, 48, 235-244.
Pourfarzad, A, Khodaparast, M. H., Karimi, M, Mortazavi, S. A., Ghiafeh Davoodi, M., & Hematian Sourki, A. (2009). Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34, 1435 -1445.
Raidi,  M. A., & Klein, B. P. (1983). Effect of soy or field pea flour substitution on physical and sensory characteristics of chemically leavened quick breads. Cereal Chemistry, 60, 367-370.
Sabanis, D., Soukoulis, C., & Tzia, C. (2009). Effect of raisin Juice addition on bread Produced from different Wheat Cultivars. Food Science and Technology International,  15, 325-336.
Sanders, S. (1991). Using Prunes juice concentrate in whole wheat bread and other bakery products. Cereal Foods World, 36(3), 280-283.
Sara, F., & Davis, R. D. (2004). The effect of soy flour as a natural antioxidant on flaxseed in yeast bread.MSc thesis, University of Blacksburg, Virginia, USA.
Stacewicz, M., Bowen, P. E., Hussani, E. A., & Farnsworth, N.R. (2001). Chemhcal composition and potential health effects of Prunes: A functional food?. Critical Reviu Food Scince  Nutral, 41(4), 251-286.
Suhendro, E., Waniska, R., Rooney, L., & Gomez, M. (1995). Effects of  polyols on the processing and qualities of wheat tortillas. Cereal Chemistry, 72(1), 122-127.