Nutrition and Food Sciences Research، جلد ۱۰، شماره ۳، صفحات ۲۱-۲۹
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Improvement of Physicochemical, Textural and Quality Attributes of Chicken Kebabs Using Infrared-dried Sprouted Wheat Flour
چکیده انگلیسی مقاله Background and Objectives: Kebab is a food product containing at least 70% animal minced meat. Sprouted wheat flour is a valuable natural source for enhancing nutritional values and improving sensory attributes of food products such as chicken kebabs. Combining ultrasonic and infrared processes decreases drying time and improves product quality. 
Materials and Methods: In this study, physicochemical characteristics (moisture, ash, acidity, pH, lightness, redness, yellowness and density), phenolic content, textural characteristics (puncture and texture profile analysis assays) and sensorial attributes of chicken kebabs containing various substitution levels of sonicated and infrared-dried sprouted wheat flour were investigated.
Results: Chicken kebabs with sprouted wheat flour included higher total phenolic contents than the control sample. Complete replacement of sprouted wheat flour with breadcrumbs increased acidity, redness index, density, firmness, cohesiveness, springiness and chewiness of baked chicken kebabs and decreased moisture content, ash content, pH and lightness index of kebabs. However, no statistically significant differences were seen between the kebabs for density, texture hardness, cohesiveness and springiness (p > 0.05). The average total phenolic contents of prepared kebabs containing 0, 50 and 100% of sprouted wheat flour were 439.98, 466.50 and 757.57 μg GA/g, respectively.
Conclusions: Based on the sensory assessment results, sprouted wheat flour is recommended for chicken kebab preparation due to its superior appearance, flavor, texture and overall acceptability scores.

Highlights
 
  • Infrared-dried sprouted wheat flour was used to preparation chicken kebabs.
  • Chicken kebabs with sprouted wheat flour included higher total phenolic content than the control sample.
  • Kebabs with sprouted wheat flour included higher firmness, cohesiveness, springiness and chewiness.
  • Hardness, redness and density of kebabs increased with increasing sprouted wheat flour levels.
  • Chicken kebabs containing sprouted wheat flour included appropriate texture and sensory characteristics.
کلیدواژه‌های انگلیسی مقاله Phenolic content, Puncture test, Sensory assessment, Texture profile analysis
نویسندگان مقاله | Samira Amin-Ekhlas
MSc Student, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran.


| Mohammadreza Pajohi-Alamoti
Associate Professor, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran.


| Fakhreddin Salehi
Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
نشانی اینترنتی http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-1105-1&slc_lang=en&sid=1
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کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده Food Science
نوع مقاله منتشر شده پژوهشی
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