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Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 4، دوره 1، شماره 2، اسفند 2018، صفحه 103-108 اصل مقاله (259.18 K) | ||
| نوع مقاله: Original research | ||
| نویسندگان | ||
| Zahra sheikholeslami* 1؛ Mahdi Karimi1؛ Toktam Hejrani2 | ||
| 1Agricultural Engineering Research Department. Khorasan Razavi Agricultural and Natural Resources Research Education Center, AREEO, Mashhad, Iran | ||
| 2Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | ||
| چکیده | ||
| 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. | ||
| کلیدواژه‌ها | ||
| Flat bread؛ Raisin concentrate؛ Sun dried؛ Smoked dried؛ Quality and shelf life | ||
| مراجع | ||
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