Physicochemical, Organoleptic Characteristics and Image Analysis of the Doughnut Enriched with Oleaster Flour

Sarraf, Mozhdeh; Sani, Ali Mohammadi; Atash, Masoomeh Mehraban Sang

doi:10.1111/jfpp.13021

Cited by 6 publications

(10 citation statements)

References 12 publications

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“…In fact, the sweet taste and dry texture of oleaster fruit enable to use in the form of flour in food. Therefore, some researchers incorporated the oleaster flour into various food such as ice cream (Çakmakçı et al, 2015), yoghurt (Öztürk et al, 2018), cookies (Sahan et al, 2019) and doughnut (Sarraf et al, 2017) as an alternative functional ingredient.…”

Section: Introductionmentioning

confidence: 99%

Physical, Bioactive and Textural Properties of Oleaster (Elaeagnus angustifolia L.) Fruit from Different Locations in Turkey

Şimşek

Süfer

2021

Turkish JAF Sci.Tech.

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The objective of this study was to evaluate the physical, bioactive and textural properties of oleaster fruits grown in different locations of Turkey. The oleaster fruits were obtained from Aksaray, Niğde and İzmir cities and their crumb and crust parts were analyzed individually and freshly. In terms of color, the crust and crumb of oleaster fruits from İzmir had the darkest color with L* values of 46.81 ± 4.06 and 78.91 ± 4.97 among all tested fruits from different locations, respectively. Total of phenolic (TP), flavonoid (TF) and tannin (TT) content (C) and as well antioxidant activities (AA) of oleaster fruits were determined for the crust and crumb of oleaster fruits. The highest TPC (22.30±1.75 mg gallic acid equivalent/g DM), TFC (16.24±1.49 mg catechin equivalent/g DM) and AA (14.05±0.55 μmol trolox equivalent/g DM) by DPPH were found in the crust of Aksaray oleaster fruits. In addition, the crumb of Aksaray oleaster fruit had the highest TPC (16.44±1.67 mg gallic acid equivalent/g DM) among the crumbs of oleaster fruits from different locations. Furthermore, there was no significant difference among the texture of crust and crumb of oleaster fruits obtained from different locations. Results showed the growing location of oleaster fruits had a significant influence on the physical and bioactive properties of fruits. Also, this study indicated that oleaster fruits were rich in bioactive compounds; therefore, they could be incorporated into foods to design functional foods.

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Section: Introductionmentioning

confidence: 99%

Physical, Bioactive and Textural Properties of Oleaster (Elaeagnus angustifolia L.) Fruit from Different Locations in Turkey

Şimşek

Süfer

2021

Turkish JAF Sci.Tech.

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“…The fruit, which is rich in nutritional value, can be consumed either in raw or dried form after ripening in September. Due to the remarkable nutritional and functional properties, the possible usage of oleaster fruit in various food products such as ice cream (Çakmakçı et al, 2015), doughnut (Sarraf et al, 2017), yoghurt (Öztürk et al, 2018), cookies (Sahan et al, 2019), sponge cakes (Kouhanestani et al, 2019) was investigated.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the possibilities of using oleaster fruit flour in the production of low-fat- low-cholesterol mayonnaise

Ünver

Çelik

SAYAR

et al. 2023

Harran Tarım Ve Gıda Bilimleri Dergisi

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The aim of the study is to investigate the possible usage of oleaster fruit flour (OFF) (Elaeagnus angustifolia) in mayonnaise formulation by reducing the fat and egg yolk ratios. Mayonnaise samples with four different formulations as control, low-fat low-cholesterol mayonnaise-I (LFCM-I), low-fat low-cholesterol mayonnaise-II (LFCM-II) and low-fat low-cholesterol mayonnaise-III (LFCM-III) were produced. The oil, egg yolk and sugar ratios were decreased with the incremental percentage of OFF. The substitution of egg yolk and fat in the mayonnaise formula by the addition of OFF caused an increase in pH value, viscosity, firmness, consistency and work of shear, whereas a decrease in the acidity, total cholesterol content, peroxide value, TBARs value and conjugated dienes ratio. Considering all of the physical and chemical analysis results, the OFF can be used as a fat and egg yolk substitute in the mayonnaise formula; however, it was concluded that the mayonnaise-like sauce, which has higher emulsion stability and better physical characteristics, can be obtained by combining OFF with various stabilizers.

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“…Oleaster is a valuable fruit due to the presence of phenolic and antioxidant compounds (Farzaei et al, 2015; Öztürk et al, 2018). Its fruit and seeds are used in traditional medicine to treat urinary diseases, diarrhea, nausea, asthma, arthritis, fever, pain, and kidney disorders (Sarraf et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread

Ghadarloo,

Mansouripour,

Saremnezhad

2023

Food Science & Nutrition

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The present study was conducted to evaluate the addition of a mixture of oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on the quality characteristics of toast bread. The concentration of OL and BC mixture (1:1 w/w ratio) was 0 (T1), 1.5% (T2), 2% (T3), and 2.5% (T4) of total flour content. The bread samples containing the mixture of OL and BC flours had more protein content (8.49%–9.65%) than the control (6.81%; p < .05). The highest phenolic compounds and DPPH free radical scavenging capacity were observed in T4 and T3 samples, respectively. The OL and BC flours decreased the brightness, yellowness, and chroma and increased the redness compared to the control. The mixed flour concentration influenced the bread's hardness and chewiness. Adding OL and BC flours increased the calcium content in the bread (467.65–600.41 ppm) compared to the control (363.9 ppm; p < .05). The OL and BC flour mixture created a more compact texture in the bread samples. In the sensory evaluation, there was not a significant difference between the overall acceptability of the bread containing the mixture of OL and BC flours and the control (p > .05). Finally, it is recommended to utilize a mixture of 2% of OL and BC flours in toast bread to improve its nutritional properties.

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Physicochemical, Organoleptic Characteristics and Image Analysis of the Doughnut Enriched with Oleaster Flour

Cited by 6 publications

References 12 publications

Physical, Bioactive and Textural Properties of Oleaster (Elaeagnus angustifolia L.) Fruit from Different Locations in Turkey

Physical, Bioactive and Textural Properties of Oleaster (Elaeagnus angustifolia L.) Fruit from Different Locations in Turkey

Investigation of the possibilities of using oleaster fruit flour in the production of low-fat- low-cholesterol mayonnaise

Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread

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