The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut

The industrial and domestic use of microwaves has increased noticeably owing to the advantage of saving energy and time¡ as well as improving nutritional quality of foods over the past few decades. However¡ rapid staling rate is one of the drawbacks of microwave baked products. Formulation improvement by adding dietary fibers is one of the ways to solve this problem. Therefore¡ the aim of this work was to investigate the effect of adding Persian gum (1.20%) and carrot pomace powder (6.45%) as sources of dietary fiber on staling rate of microwave pretreated (400 W for 60s) donut using a completely randomized design (statistical significance was determined at P