The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder

• Published in: Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī Vol. 7; no. 3; pp. 297 - 308
• Main Authors: Atefeh Yousefi, Behzad Nasehi, Hasan Barzegar
• Format: Journal Article
• Language: Persian
• Published: Research Institute of Food Science and Technology 01-10-2018
• Subjects: donut; fiber; hydrocolloid; orange pulp
• ISSN: 2252-0937; 2538-2357
• DOI: 10.22101/jrifst.2018.10.20.735

Donuts are a sweet snack that is typically fermented and dipped in fry. Therefore, its problems include absorbing a large amount of oil, which must decrease by inventing of some methods. In this study, the effect of orange pulp powder in the range of 0 to 12.5 percent and xanthan hydroquinone in the range of 0 to 1.5 percent on Donut characteristics were investigated using response surface method. The results represented that by increasing the amount of orange pulp powder as a source of soluble and insoluble dietary fiber, which contains pectin and cellulose and xanthan gum, the moisture content, ash, fiber, density, yellowness and redness of donuts crust and crumb of the product, contrast, correlation, entropy, hardness, gumminess, chewiness, total acceptance increased , however, fat absorption, lightness of donuts crust and crumb, homogenecity, softness, cohesiveness, porosity significantly decreased. The result indicated that replacing 10.73 percent of orange pulp powder and 0.04 percent of xanthan gum will reduce the absorption of oil, increase fiber and produce healthy donuts.