Physicochemical, Organoleptic Characteristics and Image Analysis of the Doughnut Enriched with Oleaster Flour.

As people tend to favor the taste of fast foods, the use of products with high nutritional value becomes more important. Oleaster flour (OF) can provide a nutritionally qualified and valuable product, product diversity and increased consumer choice because of its useful and therapeutic compounds. In the current research, different levels of OF (3, 6, 9, 12 and 15%) were replaced by wheat flour in doughnut and physicochemical, organoleptic analysis and textural attributes evaluated. The results showed that the protein content, pH, volume and porosity increased, while the fat, sugar, ash and fiber decreased as the replacement percentages increased. L* and b* factors of doughnut similarly decreased, whereas the a* factor rose in value. Also, analysis of sensory results showed that OF can be used as a natural and also enrichment additive in the production of the flour based products such as doughnuts due to its functional properties. Practical Applications Oleaster flour ( Elaeagnus flour) can be used as a natural additive because of its functional and beneficial compounds as well as an enrichment compound in the production of flour used in products such as doughnut. The different levels of OF were replaced by wheat flour in doughnut. Lightening the color and reduction of volume and porosity as well as the decrease in oil absorption helps to improve the quality of product, and moreover it can increase the customer choice. The results of organoleptic analysis showed the doughnut enriched with 6% of OF was most acceptable to the panelists. [ABSTRACT FROM AUTHOR]