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

References

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Iran Agricultural Research
Volume 37, Issue 1
June 2018
Pages 67-74

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