Document Type : Research Paper

Authors

• Azadeh Ranjbar Nedamani ¹
• Seyedeh Maedeh Hashemi ²

¹ Department of Farm Machinery- Faculty of Agricultural Engineering- Sari Agricultural Sciences and Natural Resources University- Sari- Mazandaran- Iran.

² 2- Department of Food Science, Faculty of Agriculture Engineering and Technology, College of Agriculture and Natural Resource, University of Tehran, Karaj, Iran

Abstract

In this work, the application of natural pigment in bread was studied according to consumer’s attitudes. The amount of 0, 0.5, 1.5, and 2 g oleoresins of spinach chlorophyll and tomato lycopene, also the Berberis Vulgaris extract was added to 30 g dough. After bread cooking, the bread moisture, the porosity, sensory evaluation, bread number, and color parameters of L^*, a^*, and b^* were measured. The results show the addition of pigments decreases the bread moisture. But increased the porosity of bread. The lycopene oleoresin had the highest effect on porosity and berberis Vulgaris had the lowest effect. The addition of colors had a significant effect on color parameters. After sensory evaluation, the difference between three types of pigments showed the chlorophyll and lycopene oleoresins had no significant differences in bread quality number but the difference between Berberis Vulgaris extract was significant from two others. Generally, the results showed three natural pigments can be used in bread making and they can produce suitable bakery characteristics in bread as well as the consumers’ attitudes increasing.

Keywords

• Chlorophyll oleoresin
• Lycopene oleoresin
• Natural pigment
• Berberis Extract
• Functional bread

Main Subjects

• غذاهای فراسودمند