Authors
1
Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil, Iraq
2
Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil, Iraq Department of Nutrition and Dietetics, Cihan University-Erbil, Erbil, Iraq
3
Medical lab. of Department, College Technical Soran, Erbil Polytechnic University, Erbil, KRG, Iraq Department of Nutrition and Dietetics, College of Health Sciences, Hawler Medical University, Kurdistan Region of Iraq
4
1Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil, Iraq
,
Document Type : Research Paper
Abstract
The interest for healthy functional foods and healthier foods choices is increasing by consumers worldwide. Foods that are low in sugar, high in protein, minerals and dietary fiber are of demand in particular cereal-based products. The aim of the study therefore was developing pancake that would be high in healthy nutrients ( fiber and antioxidants and and low in carbohydrate) using novel functional ingredients. Different levels of beetroot powder (BT) (0, 5, 10, 15 and 20%) were added and replaced with flour. The samples were subjected to different assessments including physical assessment, chemical analysis, sensory evaluation and microstructure imaging using SEM. The results of physical assessment showed that diameter decrease but whiteness decreased with the addition of BT. However, thickness and volume increased. The protein content, moisture, Ash, fat and dietary fiber significantly (P<0.05) increased from 11 to 16.25, 45.70 to 49.0 1.3 to 1.7, 10.3 to 13.4 and 2.6 to 4.7, respectively. Carbohydrate decreased from almost by half with the replacement 20% flour by BT. The sensory evaluation showed that the all samples with and without BT were accepted by the panelists since scored more than 5 as bench mark. However, the addition of 20% BT was the most accepted sample by the panilists. The microstructure images showed that the addition of BT decreased starch gelatinization but strengthened gluten and starch matrix and increased micro-holes. In conclusion, the results confirm possibility of developing healthier pancake using novel ingredients and BT with acceptable physical and sensorial attributes in order to replace conventional pancake that would be acceptable by consumers.
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