Investigation of physicochemical compositions of Elaeagnus angustifolia L fruit for using in food industry

Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

مقاله 3، دوره 3، شماره 1، تیر 2012، صفحه 15-20   

نوع مقاله: Original article

نویسندگان

Mitra Khaki-Rizi¹؛ Esmaeil Ataye Salehi¹؛ Laleh Mosharaf^{* 2}؛ Faezeh Tajali³

¹Department of Food Science and Technology, Islamic Azad University, Quchan Branch, Young Researchers Club, Quchan, Iran;

²Faculty of Agriculture and Natural Resources Research Center, Isfahan, Iran;

³Department of Food Sciences and Biotechnology, Academic Center of Education of Mashhad, Mashhad, Iran;

چکیده

Background & Aim: Elaeagnus angustifolia L, belongs to Elaeagnaceae family, and, growing in Azarbaijan, Kurdistan, Chaharmahal va Bakhtiari and Esfahan provinces, Iran. Elaeagnus fruit contains a wide range of different food components. Recent researches indicated that there are remedial properties in this plant and, is used as painkiller in patients with rheumatoid arthritis and seizures. With respect to the medicinal and nutritional properties of elaeagnus as an appropriate additive, researches about its application in the food industry is of special importance. In this study, the chemical and rheological properties of sugar variety of elaeagnus for using in food processes were examined.
Experimental: For this purpose, the perfect flour of the elaeagnus was evaluated in terms of its chemical and rheological properties in the flour system using Farinograph.
Results & Discussion: The results indicated that elaeagnus fruit have crude fiber (4.2%), fat (2.0%), ash (1.9), protein (7.8%) and suger (48.9%). The Farinography test results showed that increasing of stability of wheat flour dough containing elaeagnus flour by 40% in comparison with the control sample. Improving the rheological properties of dough was due to the increased amount of protein, fat, crude fiber and minerals of flour containing 10% elaeagnus flour in comparison with the control sample.





Industrial and practical Recommendations: The results of this study indicated that different combinations of elaeagnus fruit for using in various food products and its effect on rheological properties of dough and its maintenance conditions.

کلیدواژه‌ها

Fruit؛ Elaeagnus angustifolia؛ Flour؛ Rheological properties

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