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0.05). By increasing the amount of tragacanth gum, as well as oat bran fiber ash percentage, jaundice and redness index significantly increased and brightness index, texture hardness and staling significantly (P ≤ 0.05) decreased. By using tragacanth gum and oat bran fiber and increase their concentration the moisture content of toast bread compare to the control significantly (P≤0.05) increased. In fact, the addition of tragacanth gum significantly increased the absorption of water in the dough as compared to the control, which is due to the hydrophilic nature of the hydrocolloids, including tragacanth gum. Oat bran fiber due to the high protein content of beta-glucan, it is also able to absorb a large amount of water in the early stages of dough preparation and increase the amount of water used to make the dough. This increase in water absorption caused decreases the hardness of the bread texture. Reason of staling decrease by adding oat bran fiber it is also due to the presence of starch degrading enzymes such as amylase, which causes delay in the staling and hardening of the bread's kernel. The results of the evaluation of the volume of tested treatments showed that the use of oat barley fiber alone increased the bread volume up to 4%, and decreased the bread volume in quantities higher than 4%. The reason for reducing volume by increasing the amount of oat bran fiber can be due to less airborne bubbles during the mixing of the dough and thus to reduce the volume of the samples. The use of tragacanth gum and increase its concentration also increased the specific volume of the toast breads compared to the control sample. Tragacanth gum due to the presence of hydroxyl groups in their structure, they can interact with the water molecules in the bread dough, which increases the viscosity of the dough, develops the dough and, consequently, improves the maintenance of gases and increases the volume of the product. The highest proportion of volume belonged to the treatment containing 0.75% tragacanth gum and 6% oat bran fiber and then the treatment containing 0.25% tragacanth gum and 2% oat bran fiber. The sensory evaluation results showed that all sensory features were evaluated including volume, shape, crust color, cooking uniformity, crust properties, crack and tear properties, hollow and grainy properties, crump color, aroma, taste, chewiness, texture did not have a significant difference with the control sample and even got higher score.
Conclusion: Toasting treatment containing 0.75% tragacanth gum and 6% oat bran fiber due to having more volume, less stale and desirable sensory properties were introduced as superior treatment. Therefore, the use of tragacanth gum and oat bran fiber can improve the qualitative (physicochemical and sensory properties) of the toast bread.]]>
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0.05). While other samples showed significant differences (p <0.05).Honey samples beside the highest soluble solids and Orange blossom honey had the least soluble solids. The amount of soluble solids is related to the amount of sugar in honey and is an important indicator in the diagnosis of fraud. There was a significant difference between pH and acidity in different honey samples of different plant origin (P<0.05). Orange blossom had the lowest pH and acidity and the honey had the highest pH and acidity. High acidity is the indicator of fermentation of sugars to organic acids. Electrical conductivity was significantly different in honey samples of different plant origin (P<0.05). The electrical conductivity of Jujube was above the permissible limit (0.8 ms/cm) and other samples were within acceptable range. The electrical conductivity of Jujube was higher than the permitted limit (0.8 ms/cm) and other samples were within acceptable range, indicating that the honey samples were rich in flower pollen. Ash content in honey of different plant origin was not significantly different (P> 0.05). The amount of ash was related to total minerals in honey and it was dependent on environmental, geographical and vegetative conditions. There was a significant difference in the amount of sugars before and after hydrolysis of the studied honey samples (P<0.05). Orange blossom honey had the highest and the Jujube honey had the least amount of reducing sugars. The Orange blossom hony had the lowest sucrose content and the Jujube honey had the highest sucrose content. Sucrose content of Milkvetch, Jujube, Thymes, Orange blossom, and Multi flower honeis was exceeded as specified in Codex standard (maximum 5%). Fructose to glucose ratio was not significantly different in Milkvetch, and Jujubehoneies (P>0.05), while the other samples had significant differences (P<0.05). The ratio of fructose to glucose was lower than the standard level (0.9) in Milkvetch, and Jujubehoneies. The results show that Orange blossom honey with higher fructose to glucose ratio has fewer tendencies to crystallization than other types of honey. Sucrose content in Milkvetch, Jujube, Thymes, andMulti flower honey samples exceeded the International Standard Codex limit (maximum 5%) (Codex 2001) and may be indicative of honey bee feeding or premature harvesting. Hydroxy methyl furfural content was not significantly different in Milkvetch, and Thymes honeis (P>0.05), while other samples showed significant differences (P<0.05). In all honey samples with the exception of Orange blossom the levels of hydroxymethylfurfural were higher than the maximum (40 mg / kg). Diastatic activity of the up and down specimens were not significantly different (P> 0.05), while the other samples had a significant difference (P<0.05). Samples of Astragalus, Quercus, Thyme and Multi flower had lower diastase activity than standard (minimum G0 8) and only the samples of spring honey were within acceptable range. Proline content in honey samples of different plant origin was significantly different (P<0.05). Honey samples except of Milkvetch, and Jujube honeis had the proline content within the allowed range (minimum 180 m /kg). The amount of mold, and yeast in the analyzed honey samples was generally low, and the amount of sulphite reducing Clostridium was negative in all samples. Microbial contamination of honey samples was not dependent on plant origin and no significant differences were observed between the samples. Conclusion: The physicochemical properties (moisture, soluble solids, acidity, pH, electrical conductivity, ash, sucrose, fructose to glucose ratio, hydroxymethylfurfural and proline) were dependent on the plant origin of the honeycomb but, the microbial properties (Mold, Yeast, and sulphite reducing Clostridium) was not dependent on the origin of honey. Based on the results, it is recommended to review the standards regarding the physicochemical properties of honey with regard to its plant origin and to determine the acceptable limit standards for each of the attributes, to consider the origin of honey samples.]]>
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