| Autor: |
Zahra sheikholeslami, Mahdi Karimi, Toktam Hejrani |
| Jazyk: |
angličtina |
| Rok vydání: |
2018 |
| Předmět: |
|
| Zdroj: |
Journal of Food and Bioprocess Engineering, Vol 1, Iss 2, Pp 103-108 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
2676-3494 |
| Popis: |
Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and sun dried raisin were investigated at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread. Results showed that addition of smoked and sun dried raisin improved quality and shelf life of Taftoon bread. Sun dried raisin was more effective to improving sensory properties. Bread containing 5% concentrate of both treatments (sun and smoked raisin) had higher moisture content, specific volume and minimum firmness in compare with other samples. In treatment containing 5% concentrate of sun dried raisin sensory properties was rated higher than smoked ones. So concentrate of smoked and sun dried raisin can be used as a humectants, to improve the quality and shelf life of flat bread. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
