Effect of Pre Drying on Some Quality Characteristics of Bamiye Confectionery

Document Type : Research Paper

Authors

1 MSc Graguated Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

2 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

3 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran

Abstract

Bamiye is kind of sweet that frying is one of the stages of making it. The purpose of this study was to evaluate the effect of pre drying on some quality features of Bamiye. Samples put in oven at 105 ° C for zero (control), 2.5, 5 and 7.5   minutes for drying, then they fried on frying oil at 160 ° C and were measured qualitative characteristics on production day and every 15 days for 1 month at during storage. The Acid and Peroxide values in the pre dried samples showed a significant decrease compared to the control samples. the lowest content were for 7.5 minutes pre dried samples and maximum amount of it were for control samples. During storage Acid and Peroxide values increased in all of samples, but this increase in control samples was more than pre dried samples. By applying pre-drying treatment, volume of Bamiye decreased but tenderness of them increased. During storage time of samples, volume, tenderness and sensory properties decreased. In this case, reduce the volume and tenderness of the treated samples was less than the control sample. The results showed, pre drying is a suitable method for production of Bamiye samples and it has advantages such as saving product time, preparation Bamiye with low calorie, healthy oils and products with a high shelf-life. Advantages such as reducing process time, producing healthy product with lower calorie (due to low oil absorption) and longer lifetime.

Keywords

Main Subjects

References

Arlai, A., Nakkong, R., Samjamin, N., Sitthipaisarnkun, B. (2012). The Effects of Heating on Physical and Chemical Constitutes of Organic and Conventional Okra. Procedia Engineering., 32: 38-44
Azadmard damirchi,S.(2008)., Edible Oils book. Amidy press (In Farsi)
Beyki, H and Hamdami, N (2013). Kinetic of oil uptake, water loss and texture changes during frying of potato strips. Journal of food science research., 23(4): 471-481. (In Farsi)
Bouchon, P., D. L. Pyle. (2005). Modelling Oil Absorption During Post-Frying Cooling: I: Model Development. Food and Bioproducts Processing., 83: 253-260.
Bouchon, P., D. L. Pyle. (2005). Modelling Oil Absorption During Post-Frying Cooling: II: Solution of the Mathematical Model, Model Testing and Simulations. Food and Bioproducts Processing., 83: 261-272.
Chen, Y., Yang, Y., Nie, Sh., Yang, Xi., Wang, Y., Yang, M., Li, Ch., Xie, M. (2014). The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method. Food Control., 44: 191-197.
Debnath, S., Bhat, K. K., Rastogi, N. K.. (2003). Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. LWT - Food Science and Technology., 36: 91-98.
Ghaitaranpou, A., Elahi, M ., Najaf Najafi, M., Mohebbi, M (2014). Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time. . Journal of Research Institute of Food Science and Technology, 3(4): 307-316. (In Farsi)
Kampuse S., Jefimovs A., Rakcejeva T. (2014).The influence of pre treatment method on the fat content decrease in french frys, Foodbalt
Kim, D. N., Lim, J., Bae, I. Y., Lee, H. G., Lee, S. (2011). Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips. Journal of Food Engineering., 102: 317-320.
Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., Marinos-Kouris, D. (2001). Effect of osmotic dedydration pretreatment on quality of french fries. Journal of Food Engineering., 49: 339-345.
Mellema, M.( 2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology., 14: 364-373.
Misael, L. M., M. A. José. (2007). Structure and Texture Properties of Fried Potato Products. Food Reviews International., 4: 173-2011.
Pedreschi, F.,P. Moyano. (2005). Effect of pre-drying on texture and oil uptake of potato chips. LWT - Food Science and Technology., 38: 599-604.
RahimzadehBarzoki ,H., Beirami, S., Mansourian, M., Bay, A.,Qorbani, M., Shafieyan, z.,Rezapoor, A., EbadiFardAzar, F., Norimotlagh, Z.,Shafieyan, N. (2011). Determination of Peroxide Value of Edible Oils Used in Confectionary, Restaurants and Sandwich Shops in Gorgan in 2011. Tolooe Behdasht., 1(43): 40-47. (In Farsi)
Vélez‐Ruiz, J. F., M. E. Sosa‐Morales. (2007). Evaluation of Physical Properties of Dough of Donuts During Deep‐Fat Frying at Different Temperatures. International Journal of Food Properties., 6: 341-353
Wil A. M., van Loon ., Jendo E., Visser  Jozef P. H., Linssen · Derk J., Somsen · H., Jan Klok · Alphons G., J. Voragen. (2007), Effect of pre-drying and par-frying conditions on the crispness of French fries. European Food Research and Technology., 225:929–935.
 
 
Iranian Journal of Biosystems Engineering
Volume 49, Issue 4
March 2019
Pages 525-532

Files

History

  • Receive Date: 11 November 2015
  • Revise Date: 30 December 2015
  • Accept Date: 30 April 2018

Share

How to cite

Statistics