Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut?s durability and sensory features

One of the useful methods to increase the roasted product’s durability is the addition of antioxidants. The antioxidants can replace the synthetic antioxidant in doughnut. One of the problems related to doughnut is oxidative corruption in industrial type. The purpose of this study was to extract pomegranate flower extraction and use of vitamin B3 as two natural antioxidants in doughnuts. In this study, the effect of three variation such as pomegranate flower extraction (0.07, 0.55 and 0.04 percent), vitamin B3 (1.5, 1.9 and 2.3 percent) on oxidation features (peroxide index, acidity, anisidine, totox and Thiobarbituric acid), tissue obstruction and sensory evaluation (taste, tissue, color, scent and total acceptance) were evaluated and analyzed in the research. The mean comparison of examined samples was carried out using RSM method and central cube design (CCD). The obtained results showed that adding pomegranate flower extraction and vitamin B3 to doughnut caused significant decrement of peroxide index, anisidine, totox, acidity and Thiobarbituric acid in 15th day. While tissue stiffness increased with increasing vitamin B3 on the 15th day. The sensory evaluation also expressed that increasing pomegranate flower extract’s percentage and vitamin B3 decreased total acceptability in all sensory features. Results of optimization showed the doughnut samples containing 0.07% pomegranate flower extraction and 1.97% vitamin B3 were accepted as the closest samples to the control sample and as the foremost treatment from sensory and durability point of view.