Effect of Guar, Balangu seed gums and gelatinization time on the physicochemical and sensory characteristics of the fermentative donuts

The objective of this research was to study the effect of hydrocolloid, balangu seed gum (BSG) and guar (GR), at three different levels 1%, 3% and 5% (w/w) for production of donuts with two different methods, gelatinized donuts and non-gelatinized. For this purpose, the effect of these gums and gelatinization time on physicochemical and sensory characteristics of fermentative donuts were investigated. Results showed that addition of hydrocolloids significantly increased the overall quality of donuts, for instance moisture content, volume (m3), porosity and organoleptic quality properties as compared to non-hydrocolloid-added controls (p˂0.05). In addition results indicated that gelatinized donuts containing 3% and 5 % balangu gum had remarkably the highest moisture content compared with other samples (p˂0.05). Moreover, the maximum amount porosity and volume were associated to non-gelatinized donuts containing 3% and 5% guar gum. Also, four attributes of donuts texture, color, flavour and overall acceptance were quantified by panel. In the consumer acceptability test, non-gelatinized donuts containing 3% and 5% balangu gum obtained the highest score in donuts texture, flavour and overall acceptance by assessment of sensory tests (p˂0.05). Although, non-gelatinized donuts containing 5% guar gum demonstrated substantially the greatest grade in color (p˂0.05

Keywords:

Balangu , Guar , Physicochemical properties , Sensory evaluation ,