A. Fouda, H., H. Rahma, E., A. Hafez, S. (2015). STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED. Menoufia Journal of Food and Dairy Sciences, 40(1), 15-24. doi: 10.21608/mjfds.2015.315180
Hagar A. Fouda; E. H. Rahma; S. A. Hafez. "STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED". Menoufia Journal of Food and Dairy Sciences, 40, 1, 2015, 15-24. doi: 10.21608/mjfds.2015.315180
A. Fouda, H., H. Rahma, E., A. Hafez, S. (2015). 'STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED', Menoufia Journal of Food and Dairy Sciences, 40(1), pp. 15-24. doi: 10.21608/mjfds.2015.315180
A. Fouda, H., H. Rahma, E., A. Hafez, S. STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED. Menoufia Journal of Food and Dairy Sciences, 2015; 40(1): 15-24. doi: 10.21608/mjfds.2015.315180
STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED
2Food Science and Technology Department, Faculty of Agriculture, Minufiya University, Shebin El-Kom, Egypt
3Food Research Institute, Agriculture Research Center, Cairo, Egypt.
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.
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