Evaluation of Physicochemical, Textural, and Sensory Properties of Taftoon Bread Enriched with Saffron
- سال انتشار: 1404
- محل انتشار: Iranian Journal of Chemistry and Chemical Engineering، دوره: 44، شماره: 7
- کد COI اختصاصی: JR_IJCCE-44-7_010
- زبان مقاله: انگلیسی
- تعداد مشاهده: 34
نویسندگان
Department of Food Science and Technology, VaP.C., Islamic Azad University, Varamin, I.R. IRAN
Department of Food Science and Technology, VaP.C., Islamic Azad University, Varamin, I.R. IRAN
Department of Food Science and Technology, VaP.C., Islamic Azad University, Varamin, I.R. IRAN
چکیده
The use of functional additives in bread is a suitable method for improving product quality. One such additive is saffron. The objective of this study was to evaluate the physicochemical, textural, sensory properties, and shelf life of Taftoon bread enriched with saffron extract microencapsulated using the double emulsion method. In this study, Taftoon bread was enriched with saffron extract microencapsulated via the double emulsion method. The antioxidant properties, total phenol content, peroxide value, thiobarbituric acid value, volume, texture, color, and sensory properties of the bread was measured and compared to that of bread containing free saffron extract and the control sample during ۴۸ hours of storage. The results indicated that the sample containing microencapsulated saffron extract had the highest amounts of total phenol (۱۷.۰۷۷ mg GAE/g) and antioxidant compounds (۷۸.۶۴۷%), as well as the lowest peroxide value (۰.۱۱۸ mEq/kg) and thiobarbituric acid value (۰.۷۱۶ mg MDA/kg) upon baking, showing a significant (p≤ ۰.۰۵) difference from the other samples. As the firmness of bread crumb is inversely proportional to its specific volume, the sample containing microencapsulated saffron extract showed the highest firmness (۷۲۳.۰۵ g/cm²) and the lowest specific volume (۱.۲۹۳ cm³/g) during ۴۸ hours of storage. The crust color measurements revealed that the L* value of the Taftoon bread sample enriched with microencapsulated saffron extract decreased significantly (p≤ ۰.۰۵), while the a* and b* values increased. The results of the sensory evaluation showed that the samples containing saffron extract (both free and microencapsulated) received slightly higher scores than the control sample, though the differences were not statistically significant. Overall, the microencapsulated saffron extract enhanced the antioxidant properties of Taftoon bread, leading to a higher-quality product.کلیدواژه ها
antioxidant properties, double emulsion, Saffron, Taftoon breadاطلاعات بیشتر در مورد COI
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