Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties.
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| Title: | Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties. |
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| Authors: | Aljobair, Moneera O.1 (AUTHOR) moaljobair@pnu.edu.sa, Dinçer, Cüneyt1 (AUTHOR) |
| Source: | Journal of Food Quality. 11/15/2024, Vol. 2024, p1-12. 12p. |
| Subjects: | Sustainability, Quality of life, Food production, Bioactive compounds, Bread, Food texture |
| Abstract: | Sustainable food production through harnessing the potential of phenolic‐rich vegetable by‐products is crucial to ensuring food security. Thus, the current work signifies the impact of vegetable peel powder (VPP) substitution (3%, 5%, and 10%) on the physico‐functional, pasting, gel texture, dough rheology, antioxidant and sensory properties of panned wheat bread. The VPP's existence elevated the oil and water holding capacities (OHCs and WHCs) of the composite flour. The pasting properties, such as final and peak viscosities (cp) and pasting temperature (°C), were significantly debilitated (p < 0.05) with the substitution of VPP. Moreover, the composite flour gels showed reduced hardness, adhesiveness, cohesiveness, and gumminess. The micro‐doughLab data showed that the dough showed elevated dough development time and water absorption, greater softening and lower stability with enlarged VPP substitution. The final baked bread obtained a lower volume, a lower specific volume and a darker crust and crumb, whereas lipids, proteins and minerals were magnified by the increased substitution of VPP. An impressive increase in total phenolic content was noticed with a marginal surge in flavonoids; however, antioxidant activity was amplified significantly (p < 0.05) for the extract of VPP‐containing bread. Although the bread substituted with VPP remained less accepted by sensory analysis for its colour, taste, flavour, texture and overall acceptability, it could be a potential source of fibres, minerals and other beneficial bioactive components that would enhance the consumer's life quality and health. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 180923696 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Aljobair%2C+Moneera+O%2E%22">Aljobair, Moneera O.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> moaljobair@pnu.edu.sa</i><br /><searchLink fieldCode="AR" term="%22Dinçer%2C+Cüneyt%22">Dinçer, Cüneyt</searchLink><relatesTo>1</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. 11/15/2024, Vol. 2024, p1-12. 12p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Sustainability%22">Sustainability</searchLink><br /><searchLink fieldCode="DE" term="%22Quality+of+life%22">Quality of life</searchLink><br /><searchLink fieldCode="DE" term="%22Food+production%22">Food production</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Bread%22">Bread</searchLink><br /><searchLink fieldCode="DE" term="%22Food+texture%22">Food texture</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Sustainable food production through harnessing the potential of phenolic‐rich vegetable by‐products is crucial to ensuring food security. Thus, the current work signifies the impact of vegetable peel powder (VPP) substitution (3%, 5%, and 10%) on the physico‐functional, pasting, gel texture, dough rheology, antioxidant and sensory properties of panned wheat bread. The VPP's existence elevated the oil and water holding capacities (OHCs and WHCs) of the composite flour. The pasting properties, such as final and peak viscosities (cp) and pasting temperature (°C), were significantly debilitated (p < 0.05) with the substitution of VPP. Moreover, the composite flour gels showed reduced hardness, adhesiveness, cohesiveness, and gumminess. The micro‐doughLab data showed that the dough showed elevated dough development time and water absorption, greater softening and lower stability with enlarged VPP substitution. The final baked bread obtained a lower volume, a lower specific volume and a darker crust and crumb, whereas lipids, proteins and minerals were magnified by the increased substitution of VPP. An impressive increase in total phenolic content was noticed with a marginal surge in flavonoids; however, antioxidant activity was amplified significantly (p < 0.05) for the extract of VPP‐containing bread. Although the bread substituted with VPP remained less accepted by sensory analysis for its colour, taste, flavour, texture and overall acceptability, it could be a potential source of fibres, minerals and other beneficial bioactive components that would enhance the consumer's life quality and health. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/2024/6649325 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 12 StartPage: 1 Subjects: – SubjectFull: Sustainability Type: general – SubjectFull: Quality of life Type: general – SubjectFull: Food production Type: general – SubjectFull: Bioactive compounds Type: general – SubjectFull: Bread Type: general – SubjectFull: Food texture Type: general Titles: – TitleFull: Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Aljobair, Moneera O. – PersonEntity: Name: NameFull: Dinçer, Cüneyt IsPartOfRelationships: – BibEntity: Dates: – D: 15 M: 11 Text: 11/15/2024 Type: published Y: 2024 Identifiers: – Type: issn-print Value: 01469428 Numbering: – Type: volume Value: 2024 Titles: – TitleFull: Journal of Food Quality Type: main |
| ResultId | 1 |
