| چکیده انگلیسی مقاله |
Background and Objectives: Given the importance of baking products in providing the necessary energy for daily activities and the consumption of these products by the majority of society, increasing their edible quality and enrichment have received much attention in recent years. Most baking products are made from wheat flour with a low extraction degree. Although bakery products produced from wheat flour have desirable physicochemical properties, some of the properties of wheat have limited its use in the production of various products or are accompanied by enrichment with other compounds. Using flour from other cereals and legumes as a substitute for wheat flour can increase the amount of beneficial nutritional compounds such as dietary fibers and bioactive compounds in these products. On the other hand, despite the favorable functional properties of sucrose as a widely used sweetener in the food industry, due to its association with some health problems, it is very important to find suitable and natural substitutes for sucrose while maintaining desirable quality and reducing adverse health effects. Investigation of the compounds present in dried jujube has shown that this valuable fruit has the potential to be used in the production of functional low-sugar products. Since cookies are particularly popular among different age groups, the effects of using savigh and jujube powder in the production of cookies as a nutrient-rich and low-sugar snack were investigated in the present study.
Materials and Methods: In this study, savigh obtained from mixing equal proportions of roasted wheat, barley, millet, chickpea and flaxseed flour at levels of 20, 40 and 60% replaced wheat flour and dried jujube fruit powder at levels of 25, 50 and 75% replaced sugar in cookie formulations. In order to evaluate the effects of using these ingredients on cookie quality, the physicochemical properties (moisture, ash, pH, protein, crude fiber, total phenols, antioxidant activity, texture, color) and sensory characteristics (color, aroma, texture, taste, and overall acceptance) of the product were examined.
Results: Using jujube powder and savigh in cookie formulation increased the content of ash, protein, fiber, total phenols, redness, and enhanced antioxidant activity, and decreased the brightness and pH of this product. Replacing sugar with jujube powder increased the moisture and texture firmness of cookie, and replacing wheat flour with sveig in cookie formula reduced the moisture and firmness of texture. Based on the results of sensory evaluation, using jujube powder did not have a significant effect on the color score of the product, but increasing the level of this ingredient and savigh reduced the aroma, flavor, texture, and overall acceptance scores. The highest reduction in sensory scores for aroma (56.2%), taste (49.3%), texture (36.3%), and overall acceptance (50.1%) was for the cookie sample containing the highest levels of jujube powder (75%) and savigh (60%).
Conclusion: Given the relatively high fiber, vitamin, antioxidant and protein content of savigh and jujube, as well as the availability of these valuable plant resources, their use in baked goods is a suitable solution to increase the nutritional quality of these products. The results of sensory evaluation, especially taste, indicated that using savigh to 20% whit jujube powder to 25% provides the basis for the production of functional cookies with nutritional value and high shelf life. |