Effect of Pre Drying on Some Quality Characteristics of Bamiye Confectionery

Document Type : Research Paper


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


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.


Main Subjects

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