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315180

STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED

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Last updated: 26 Dec 2024

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Abstract

Pizza containing 5 and 10% ground flaxseed was prepared and stored in frozen for 3 months at -18°C along with control. Chemical changes in pizza fat characteristic (acid, peroxide and TBA values) and sensory properties were mentored through the period of storage. The results proved that the acid value was 0.6, 1.08 and 0.9 mg KOH/ gm fat for control and that with 5 and 10% ground flaxseed, respectively at zero time. It increased in all samples with storage with highest values in the third month but without any significant differences. Peroxide value followed the same trend as acid value. However, the difference with control was significant and non significant between 5 and 10% ground flaxseed containing pizza. TBA number was 0.51, 0.27 and 0.25 mg malonaldehyde/ kg fat for control and both ground flaxseed treatments. The difference was significant between control and treatments. Thiobarbituric acid (TBA) value increased significantly with increasing the storage time in all samples comparing with control. It was 2.2, 0.81 and 0.72 mg malonaldehyde/ kg fat for control and that with 5 and 10% ground flaxseed, respectively. All sensory properties of pizza with ground flaxseed were reduced with flaxseed level and storage time compared to control. The decrease was marked in the texture, taste and color. There was no significant difference in overall acceptability between control and that with 5% ground flaxseed. Therefore, it is possible to prepare pizza up to 5% ground flaxseed comparable to wheat flour pizza.

DOI

10.21608/mjfds.2015.315180

Keywords

Ground flaxseed, Sensory evaluation, Pizza, storage stability

Authors

First Name

Hagar

Last Name

A. Fouda

MiddleName

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Affiliation

Ministry of Agriculture, Minufiya Governmate

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Orcid

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First Name

E.

Last Name

H. Rahma

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Affiliation

Food Science and Technology Department, Faculty of Agriculture, Minufiya University, Shebin El-Kom, Egypt

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Orcid

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First Name

S.

Last Name

A. Hafez

MiddleName

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Affiliation

Food Research Institute, Agriculture Research Center, Cairo, Egypt.

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Volume

40

Article Issue

1

Related Issue

43215

Issue Date

2015-02-01

Receive Date

2014-07-21

Publish Date

2015-02-01

Page Start

15

Page End

24

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 40_Issue 1_Pages 15-24.pdf

PDF . 699.0kB

Link

https://mjfds.journals.ekb.eg/article_315180.html

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https://mjfds.journals.ekb.eg/service?article_code=315180

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Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED

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Article

Created At

26 Dec 2024