Influence of Elaeagnus angustifolia flour on the organoleptic and physicochemical characteristics of bread (LAVASH)

Narmin Nezamdoost-sani; Mohammad Asghari-jafarabadi; Javad Mohtadinia

doi:10.23751/pn.v20i1-S.5835

Influence of Elaeagnus angustifolia flour on the organoleptic and physicochemical characteristics of bread (LAVASH)

Authors

Narmin Nezamdoost-sani Department of Food Science and Technology, Faculty of Nutrition and food science, Tabriz University of Medical Sciences, Tabriz, Iran
Mohammad Asghari-jafarabadi 2Associate Professor, Medical education research center, Tabriz University of Medical Sciences, Tabriz, Iran
Javad Mohtadinia Associate Professor, Department of Food Science and Technology, Faculty of Nutrition and food science, Tabriz University of Medical Sciences, Tabriz, Iran.

Keywords:

bread, Elaeagnus angustifolia, functional

Abstract

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.

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Published

02-08-2018

Issue

Vol. 20 No. 1-S (2018): Supplement: Nutraceutical, Medicinal Plants and Functional Foods

Section

Original articles

License

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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How to Cite

Nezamdoost-sani N, Asghari-jafarabadi M, Mohtadinia J. Influence of Elaeagnus angustifolia flour on the organoleptic and physicochemical characteristics of bread (LAVASH). Progr Nutr [Internet]. 2018 Aug. 2 [cited 2025 Mar. 3];20(1-S):84-9. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/5835