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Paper Information

Journal:   JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY   2017 , Volume 3 , Number 2 ; Page(s) 44 To 56.
 
Paper: 

EVALUATION THE EFFECT OF CONTROLLED FERMENTATION OF WHOLE WHEAT SOURDOUGH AND CO- ADDITION OF PUMPKIN (CUCURBITA MOSCHATA) PUREE ON SHELF LIFE AND TOTAL ACCEPTANCE OF TAFTOON BREAD

 
 
Author(s):  SADEGHI ALIREZA*, ABEDFAR ABBAS
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF FOOD TECHNOLOGY, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, GORGAN, IRAN
 
Abstract: 

In this study the effect of controlled fermentation of whole wheat sourdough and co-addition of pumpkin puree on quality properties and shelf life of Taftoon bread were evaluated. For this purpose, sourdoughs fermented in controlled conditions by specific starter culture in 28OC for 24 h, alone (25% of dough weight) and with different levels of pumpkin puree (10, 20 and 30%) were added to bread formulation. The effect of mentioned treatments on porosity, specific volume, sensory characteristics, microbial shelf life and staling during 2 until 96 h after baking of Taftoon bread were investigated. The lowest amount of bread firmness was observed in sourdough bread containing 30% of pumpkin puree. Mentioned sample obtained the maximum score of sensory evaluation, too. Furthermore, in all time intervals sourdough Taftoon bread containing 20% pumpkin puree had the maximum porosity (more than 20%) and specific volume (above 2 ml/gr) and the lowest microbial contamination among the fortified samples with pumpkin. Pumpkin introduced initially as a nutritional supplement in bread processing, but the results of this study showed that pumpkin puree had significant effect (P£0.05) on quality properties and shelf life of Taftoon bread produced using sourdough controlled fermentation and so on, have high potential for using in fortification of this product.

 
Keyword(s): FERMENTATION, PUMPKIN PUREE, QUALITY PROPERTIES, TAFTOON BREAD
 
 
References: 
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Click to Cite.
APA: Copy

SADEGHI, A., & ABEDFAR, A. (2017). EVALUATION THE EFFECT OF CONTROLLED FERMENTATION OF WHOLE WHEAT SOURDOUGH AND CO- ADDITION OF PUMPKIN (CUCURBITA MOSCHATA) PUREE ON SHELF LIFE AND TOTAL ACCEPTANCE OF TAFTOON BREAD. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 3(2 ), 44-56. https://www.sid.ir/en/journal/ViewPaper.aspx?id=569591



Vancouver: Copy

SADEGHI ALIREZA, ABEDFAR ABBAS. EVALUATION THE EFFECT OF CONTROLLED FERMENTATION OF WHOLE WHEAT SOURDOUGH AND CO- ADDITION OF PUMPKIN (CUCURBITA MOSCHATA) PUREE ON SHELF LIFE AND TOTAL ACCEPTANCE OF TAFTOON BREAD. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY. 2017 [cited 2021May14];3(2 ):44-56. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569591



IEEE: Copy

SADEGHI, A., ABEDFAR, A., 2017. EVALUATION THE EFFECT OF CONTROLLED FERMENTATION OF WHOLE WHEAT SOURDOUGH AND CO- ADDITION OF PUMPKIN (CUCURBITA MOSCHATA) PUREE ON SHELF LIFE AND TOTAL ACCEPTANCE OF TAFTOON BREAD. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, [online] 3(2 ), pp.44-56. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569591.



 
 
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