Effect of Chia Seed Flour and Kombucha Beverage Addition on Quantitative and Qualitative Properties of Functional Fermented Doughnut | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 20, Issue 1 - Serial Number 70, September 2021, Pages 51-68 PDF (879.73 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/fooder.2019.127345.1236 | ||
| Author | ||
| fariba naghipour* | ||
| Seed and Plant Improvement Institute (SPII) | ||
| Abstract | ||
| Preparing ready- to -eat foods with higher quality and nutritional value is one of the purposes of food technology. In order to achieve this goal, the producing functional foods, especially snacks prepared from wheat flour, is so important. The aim of this research was to find out the possibility of producing functional fermented doughnut by using chia seed flour in levels of 0, 5 and 10% and replacing kombucha beverage with water in levels of 0, 50, and 100%. Physicochemical and sensorial characteristics of final product were evaluated in the form of a completely randomized design with factorial arrangement (P ≥0.05). The results showed that by increasing the amount of chia seed flour and the replaceing of kombucha beverage with water in fermented doughnuts, the moisture content, the total phenolic compounds and the antioxidant activity of final products were increased. In addition, the samples containing of 5% chia seed flour and 100% of kombucha beverage had the highest amount of specific volume and porosity and lowest firmness during 1, 3 and 7 days after preparation. The amount of oil in the final product decreased by increasing kombucha beverage. Also, by adding chia seed flour and replacing kombucha beverage with water, L* and a* values decreased and increased respectively, while the b* value increased by using 100% kombucha beverage. Finally, the panelists accepted the samples containing 5% of chia seed flour and 100% of kombucha beverage as the best samples. | ||
| Keywords | ||
| Antioxidant activity; Fermented doughnut; Formulation; Functional; Snacks | ||
| References | ||
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