沙枣粉对面包感官和理化特性的影响

4区医学 Q4 Agricultural and Biological Sciences

Progress in Nutrition Pub Date : 2018-08-02 DOI:10.23751/PN.V20I1-S.5835

Narmin Nezamdoost-sani, M. Asghari-Jafarabadi, J. Mohtadinia

{"title":"沙枣粉对面包感官和理化特性的影响","authors":"Narmin Nezamdoost-sani, M. Asghari-Jafarabadi, J. Mohtadinia","doi":"10.23751/PN.V20I1-S.5835","DOIUrl":null,"url":null,"abstract":"In this study the influence of Elaeagnus angustifolia flour including all parts of the fruit (pulp, skin and core) added at different levels 2.5, 5, 7.5 and 10% on organoleptic and physicochemical characteristics of functional bread (LAVASH) were investigated. The moisture and protein content of treated bread decreased while ash, acidity, glucose, fructose, total sugar, fat content and water activity had been increased compared to control. This flour increased the sweetness of treated samples. Due to technological problems addition of E. angustifolia flour up to 7.5% was more acceptable. Organoleptic properties of treated types were approved by the evaluators.","PeriodicalId":20600,"journal":{"name":"Progress in Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2018-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Influence of Elaeagnus angustifolia flour on the organoleptic and physicochemical characteristics of bread (LAVASH)\",\"authors\":\"Narmin Nezamdoost-sani, M. Asghari-Jafarabadi, J. Mohtadinia\",\"doi\":\"10.23751/PN.V20I1-S.5835\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study the influence of Elaeagnus angustifolia flour including all parts of the fruit (pulp, skin and core) added at different levels 2.5, 5, 7.5 and 10% on organoleptic and physicochemical characteristics of functional bread (LAVASH) were investigated. The moisture and protein content of treated bread decreased while ash, acidity, glucose, fructose, total sugar, fat content and water activity had been increased compared to control. This flour increased the sweetness of treated samples. Due to technological problems addition of E. angustifolia flour up to 7.5% was more acceptable. Organoleptic properties of treated types were approved by the evaluators.\",\"PeriodicalId\":20600,\"journal\":{\"name\":\"Progress in Nutrition\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-08-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Progress in Nutrition\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.23751/PN.V20I1-S.5835\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Progress in Nutrition","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.23751/PN.V20I1-S.5835","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 3

摘要

在本研究中，研究了沙枣粉（包括果肉、皮和果核的所有部分）在不同水平下添加2.5%、5%、7.5%和10%对功能性面包（LAVASH）感官和理化特性的影响。与对照相比，处理后的面包水分和蛋白质含量降低，灰分、酸度、葡萄糖、果糖、总糖、脂肪含量和水分活性增加。这种面粉增加了处理过的样品的甜度。由于技术问题，添加高达7.5%的狭叶豆粉是更可接受的。经过处理的类型的感官特性得到了评估人员的批准。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Influence of Elaeagnus angustifolia flour on the organoleptic and physicochemical characteristics of bread (LAVASH)

In this study the influence of Elaeagnus angustifolia flour including all parts of the fruit (pulp, skin and core) added at different levels 2.5, 5, 7.5 and 10% on organoleptic and physicochemical characteristics of functional bread (LAVASH) were investigated. The moisture and protein content of treated bread decreased while ash, acidity, glucose, fructose, total sugar, fat content and water activity had been increased compared to control. This flour increased the sweetness of treated samples. Due to technological problems addition of E. angustifolia flour up to 7.5% was more acceptable. Organoleptic properties of treated types were approved by the evaluators.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Progress in Nutrition 医学-营养学

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Progress in Nutrition was founded in 1999 as an independent magazine, a multidisciplinary approach, dedicated to issues of nutrition and metabolism.