scholarly journals Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

2016 ◽  
Vol 9 (1) ◽  
pp. 14-18 ◽  
Author(s):  
Michaela Lauková ◽  
Zlatica Kohajdová ◽  
Jolana Karovičová
Keyword(s):  
Dietary Fibre ◽  
Dough Rheology ◽  
Hydration Properties ◽  
Overall Acceptability ◽  
Wheat Dough ◽  
Commercial Potato ◽  
Swelling Capacity ◽  
Dough Development Time ◽  
Baked Rolls

AbstractThe effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.

Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality

2014 ◽  
Vol 68 (8) ◽  
Author(s):  
Zlatica Kohajdová ◽  
Jolana Karovičová ◽  
Michal Magala ◽  
Veronika Kuchtová
Keyword(s):  
Dietary Fibre ◽  
Apple Pomace ◽  
Hydration Properties ◽  
Spread Ratio ◽  
Wheat Dough ◽  
Swelling Capacity ◽  
Apple Cultivars ◽  
Powder Addition ◽  
Dough Development Time ◽  
Water Holding

AbstractIn the present study, dietary fibre rich powders obtained from two apple cultivars (Gala, Golden Delicious) were analysed for their chemical composition and functional properties. Apple powders contained more than 50 mass % of total dietary fibre and showed high values of hydration properties such as water holding (11.73–18.34 g g−1), water retention (11.31–11.68 g g−1) and swelling capacity (7.19–8.03 cm3 g−1). Incorporation of apple pomace powders (5 mass %, 10 mass %, and 15 mass %) to wheat dough resulted in a significant increase of water absorption (58.60–71.80 mass %), dough development time (from 3.43 min to 5.53 min) and dough stability (from 9.40 min to 10.90 min). The results also indicate that an addition of higher amounts (10 mass % and 15 mass %) of apple pomace powders negatively affects the volume, thickness, width, and spread ratio of biscuits and reduces their overall acceptance. Sensory analysis also showed that no significant differences between the control biscuits and biscuits containing 5 mass % of apple pomace powder from cultivar Gala were found.

Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

2008 ◽  
Vol 14 (1) ◽  
pp. 57-65 ◽  
Author(s):  
M. Gómez ◽  
B. Oliete ◽  
P.A. Caballero ◽  
F. Ronda ◽  
C.A. Blanco
Keyword(s):  
Water Absorption ◽  
Rheological Properties ◽  
Development Time ◽  
Mixing Time ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Wheat Dough ◽  
Bread Volume ◽  
Viscoelastic Characteristics ◽  
Dough Development Time

The study was carried out to investigate the effect of nuts (almond, hazelnut, peanut, walnut) enrichment (5, 10 and 15%) on the rheological properties of dough using alveograph, consistograph and rheofermentometer measurements. The loaf volume (LV) of bread added nut paste was also determined. The increase in nut percentage increases the dough viscoelastic characteristics (tenacity, extensibility, and strength) and mixing time, but decreased the dough consistency and tolerance, and the CO2 production during fermentation. Loaf volume increased when 5 and 10% of nut paste are added. Dough added walnut paste presented the lowest tenacity, strength and water absorption values, but the highest values in dough development time, tolerance and stability. Dough added almond, hazelnut and peanut paste had a similar behavior during mixing and handling.

scholarly journals Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Narashans Alok Sagar ◽  
Sunil Pareek
Keyword(s):  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Dough Rheology ◽  
Controlled Environment ◽  
Overall Acceptability ◽  
Storage Study ◽  
Onion Skin ◽  
Allium Cepa L ◽  
Significant Difference

Abstract In the present research, wheat flour was replaced with onion skin powder (OSP) in 2%, 3.5%, and 5% concentration along with control to produce different pizza base variants. Prepared pizza doughs and base were investigated for different quality parameters. Rheology revealed that increased concentration of OSP elevated the storage modulus (G’) (solid nature) of pizza doughs. Colour measurement of both the doughs and pizza base exhibited lightness in control (L* 86.46 ± 0.39) and darkness in 5% OSP variant (L* 46.43 ± 0.69). Physicochemical investigation showed no significant difference however, a gradual increase was obtained in fiber, water, and oil holding capacity of pizza base. Texture properties showed that the addition of OSP imparted an increased trend of hardness i.e. 5% OSP variant had maximum hardness (14.87 ± 0.20 N). A higher level of total phenols, total flavonoids, and antioxidant activity was obtained in fortified products, which exhibits onion skin as a natural source of antioxidants for functional foods. Sensory evaluation revealed OSP 2% as the most accepted variant in terms of overall acceptability. The storage study of the pizza base revealed that controlled environment was the best-suited atmosphere for a longer shelf-life of pizza base.

Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread

2017 ◽  
Vol 75 ◽  
pp. 205-212 ◽  
Author(s):  
Denglin Luo ◽  
Xuping Liang ◽  
Baocheng Xu ◽  
Xuerui Kou ◽  
Peiyan Li ◽  
...  
Keyword(s):  
Degree Of Polymerization ◽  
Dough Rheology ◽  
Wheat Dough ◽  
Steamed Bread

scholarly journals Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Surendra Kumar Patel ◽  
M A Khan ◽  
Gajendra Kumar Rana ◽  
Mayank Mehra
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
High Ratio ◽  
Soy Flour ◽  
Food Science ◽  
Snack Food ◽  
Formulation Development ◽  
Crude Fibre ◽  
Overall Acceptability

The study was carried out in the Department of Food Science and Technology, JNKVV, Jabalpur, MP, India with the objectives to develop the Nutri-rich snack food (Sev) based on Minor Millet, (Kodo) and to evaluate the sensory and nutritional quality of the product. Chickpea and soybean is an important legume with rich source of protein, and dietary fibre. Millets are nutritionally superior to other cereals. Minor millet Kodo is nutritious millet with the highest dietary fibre (14.3%) makes it ideal food. On the basis of present findings it was concluded that S3 (60:20:20 ratio of chickpea, Kodo and soy flour) was highest acceptable with respect to all sensory attributes like colour and appearance, taste, flavor, texture and overall acceptability and physical characteristics of final product with the nutritional value of carbohydrates, protein, ash, fat and crude fibre with the percentage of 52.16, 25.06, 2.80, 8.80 and 5.0 respectively. Functional properties are directly related to the quality of final product. In the present investigation high content of oil in the blends having high ratio of soy flour may develop off flavor. Thus it could not be used beyond the 20 percent.

scholarly journals Chemical composition and functional properties of pumpkin pomace-incorporated crackers

2016 ◽  
Vol 9 (1) ◽  
pp. 54-57 ◽  
Author(s):  
Veronika Kuchtová ◽  
Jolana Karovičová ◽  
Zlatica Kohajdová ◽  
Lucia Minarovičová
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Volume Index ◽  
Hydration Properties ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Baked Goods ◽  
Swelling Capacity ◽  
Sensory Parameters ◽  
Water Holding

AbstractPumpkin pomace obtained from cultivar (Cucurbita moschata Duch) was analyzed for their chemical composition and functional properties. Pumpkin pomace powder contained more than 50 mass % of total dietary fibre and showed high hydration properties such as water holding capacity (5.70 g · g−1) and swelling capacity (10.26 cm3· g−1). The effect of pumpkin pomace incorporation to wheat dough by replacement of wheat flour with pumpkin pomace (5 or 7.5 %) on physical properties (volume, volume index, width, thickness, spread ratio) and sensory parameters (appearance, hardness, taste, odor, overall acceptability) of cracker were evaluated. The results indicated that the addition of higher amount (7.5 % mass) of pumpkin pomace powder negatively affected the volume, volume index, spread ratio and reduced their overall acceptance. Pumpkin pomace is a good source of ash and dietary fibres and may be incorporated into baked goods as a functional ingredient.

scholarly journals Potential of bran from various wheat variety for cookies production

2016 ◽  
Vol 9 (2) ◽  
pp. 95-99 ◽  
Author(s):  
Michaela Lauková ◽  
Jolana Karovičová ◽  
Zlatica Kohajdová ◽  
Mária Babulicová ◽  
Ľubomír Rückschloss ◽  
...  
Keyword(s):  
Water Absorption ◽  
Wheat Bran ◽  
Specific Volume ◽  
Development Time ◽  
Wheat Variety ◽  
Dough Rheology ◽  
Tolerance Index ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Dough Development Time

Abstract The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was also observed that incorporation of wheat bran modified qualitative parameters of cookies (volume, specific volume, spread ratio and porosity decreased). From the sensory evaluation resulted that higher amounts of wheat bran negatively affected taste, hardness and overall acceptability of cookies. Addition of bran up to 5 % resulted in cookies with high overall acceptability.

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

scholarly journals Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

2021 ◽  
Vol 11 (1) ◽  
pp. 436
Author(s):  
Nastasia Belc ◽  
Denisa Eglantina Duta ◽  
Alina Culetu ◽  
Gabriela Daniela Stamatie
Keyword(s):  
Wheat Bread ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Total Change ◽  
Protein Concentrates ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Legume Protein ◽  
Bread Properties

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

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