Journal of Food and Bioprocess Engineering

Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread

Document Type : Original research

Authors

1 Agricultural Engineering Research Department. Khorasan Razavi Agricultural and Natural Resources Research Education Center, AREEO, Mashhad, Iran

2 Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

Abstract

Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and sun dried raisin were investigated at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread. Results showed that addition of smoked and sun dried raisin improved quality and shelf life of Taftoon bread. Sun dried raisin was more effective to improving sensory properties. Bread containing 5% concentrate of both treatments (sun and smoked raisin) had higher moisture content, specific volume and minimum firmness in compare with other samples. In treatment containing 5% concentrate of sun dried raisin sensory properties was rated higher than smoked ones. So concentrate of smoked and sun dried raisin can be used as a humectants, to improve the quality and shelf life of flat bread.

Keywords

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Journal of Food and Bioprocess Engineering
Volume 1, Issue 2
December 2018
Pages 103-108