TY - JOUR
T1 - Influence of Elaeagnus angustifolia flour on the organoleptic and physicochemical characteristics of bread (LAVASH)
AU - Nezamdoost-Sani, Narmin
AU - Asghari-Jafarabadi, Mohammad
AU - Mohtadinia, Javad
N1 - Publisher Copyright:
© Mattioli 1885.
PY - 2018/7
Y1 - 2018/7
N2 - In this study the influence of Elaeagnus angustifolia flour including all parts of the fruit (pulp, skin and core) added at different levels 2.5, 5, 7.5 and 10% on organoleptic and physicochemical characteristics of functional bread (LAVASH) were investigated. The moisture and protein content of treated bread decreased while ash, acidity, glucose, fructose, total sugar, fat content and water activity had been increased compared to control. This flour increased the sweetness of treated samples. Due to technological problems addition of E. angustifolia flour up to 7.5% was more acceptable. Organoleptic properties of treated types were approved by the evaluators.
AB - In this study the influence of Elaeagnus angustifolia flour including all parts of the fruit (pulp, skin and core) added at different levels 2.5, 5, 7.5 and 10% on organoleptic and physicochemical characteristics of functional bread (LAVASH) were investigated. The moisture and protein content of treated bread decreased while ash, acidity, glucose, fructose, total sugar, fat content and water activity had been increased compared to control. This flour increased the sweetness of treated samples. Due to technological problems addition of E. angustifolia flour up to 7.5% was more acceptable. Organoleptic properties of treated types were approved by the evaluators.
KW - Bread
KW - Elaeagnus angustifolia
KW - Functional
UR - http://www.scopus.com/inward/record.url?scp=85053028107&partnerID=8YFLogxK
U2 - 10.23751/pn.v20i1-S.5835
DO - 10.23751/pn.v20i1-S.5835
M3 - Article
AN - SCOPUS:85053028107
SN - 1129-8723
VL - 20
SP - 84
EP - 89
JO - Progress in Nutrition
JF - Progress in Nutrition
ER -