Application of persimmon syrup to increase the biological value and organoleptic indicators of bread

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.267161

Keywords:

“Azamatli-95” wheat, flour, “Hyakume” persimmon, fiber, vitamins, minerals, dough, bread

Abstract

One of the factors hindering the widespread use of persimmon syrup in baking is the lack of knowledge of its functional properties for the production of a wide range of bread products due to its chemical composition. Based on this, a study of the method of obtaining persimmon syrup, quantitative changes in the nutritional content of the first-grade “Azamatli-95” wheat flour, persimmon syrup of the “Hyakume” variety, mixtures of wheat flour and persimmon syrup, bread with the addition of persimmon syrup was conducted. It was found that during the hot pre-treatment of persimmon, the pulp yield decreases to 25 %, and the juice yield increases to 67.7 %. The regularity of changes in water consumption for diluting the syrup and for kneading the dough, depending on the amount of syrup added to wheat flour, was revealed. With a 1 % increase in persimmon syrup, the consumption of water for diluting the syrup increases on average by 1.193, and the consumption of water per dough decreases by 1.3 on average. The regularity of the quantitative change of food substances during baking is revealed, which allows correcting their content in mixtures of wheat flour and persimmon syrup, and in bread with additives. It was found that the content of phenolic compounds in bread with the additive increases: in the control sample of bread it was 0.13 g/100 g, and in the samples of bread prepared according to options I, II and III it was 0.4, 0.51 and 0.64 g/100 g, respectively, which is 2.7 times more than in the A95WF-PS5, A95WF-PS10 and A95WF-PS15 mixtures from wheat flour and persimmon syrup. When adding up to 10 % persimmon syrup to the first-grade wheat flour, the organoleptic characteristics of the bread, except for the crumb color, improved. Increasing the amount of added persimmon syrup up to 15 % to wheat flour leads to the deterioration of all organoleptic indicators of bread with the additive. The obtained results give an opportunity to regulate the desired quality of bread and use persimmon syrup as a functional ingredient

Supporting Agency

  • We would like to thank the Department of Food Engineering and Expertise of the Azerbaijan University of Technology.

Author Biographies

Eldaniz Bayramov, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Farida Akbarova, Azerbaijan State University of Economics

Senior Lecturer

Department of Engineering and Applied Sciences

Kamala Mustafayeva, Azerbaijan State University of Economics

Senior Lecturer

Department of Engineering and Applied Sciences

Sevda Gurbanova, University of Technology of Azerbaijan

Doctor of Philosophy in Biology, Acting Assistant Professor

Department of Food Engineering and Expertise

Ulduz Babayeva, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Acting Assistant Professor

Department of Food Engineering and Expertise

Mehriban Aslanova, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Acting Assistant Professor

Department of Food Engineering and Expertise

Ahad Nabiyev, University of Technology of Azerbaijan

Doctor of Biological Sciences, Professor

Department of Food Engineering and Expertise

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Application of persimmon syrup to increase the biological value and organoleptic indicators of bread

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Published

2022-12-30

How to Cite

Bayramov, E., Akbarova, F., Mustafayeva, K., Gurbanova, S., Babayeva, U., Aslanova, M., & Nabiyev, A. (2022). Application of persimmon syrup to increase the biological value and organoleptic indicators of bread. Eastern-European Journal of Enterprise Technologies, 6(11 (120), 69–88. https://doi.org/10.15587/1729-4061.2022.267161

Issue

Vol. 6 No. 11 (120) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Eldaniz Bayramov, Farida Akbarova, Kamala Mustafayeva, Sevda Gurbanova, Ulduz Babayeva, Mehriban Aslanova, Ahad Nabiyev

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