Study on enrichment of whole wheat bread quality with the incorporation of tropical fruit by-product

Pathak D., . and Majumdar J., . and Raychaudhuri U., . and Chakraborty R., . Study on enrichment of whole wheat bread quality with the incorporation of tropical fruit by-product. pp. 238-246. ISSN ISSN(Online):22317546

In the present study Raw Mango Peel (RMP) powder was added to fortify whole wheat bread at three different levels (1 3 and 5 ) to increase its antioxidant properties than control (0 RMP powder) bread. This study also investigated the effects of RMP powder on the physical and sensory characteristics of bread along with the rheological effects on the dough. The content of polyphenols along with 2 2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing antioxidant powder (FRAP) value with a range of (21.510.45-68.542.15) inhibition and(162.874.38-2232.3147) mol FeSO4 7H2 O/1 100g fresh sample respectively increased linearly showing greatest level at 5 RMP powder. Increase in the level of RMP powder percentage weight loss loaf height loaf volume and whiteness index (WI) decreased but crumb moisture and loaf density increased with a significant change in brownness index (BI). Addition of peel also affected the rheological properties where addition leads to stiffer dough. Sensory evaluation through Quantitative Descriptive Analysis (QDA) showed that the incorporation of RMP powder increased the intensity of descriptors like hardness rubbery texture fruity aroma after taste and decreased porosity and traditional bread aroma.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(01)%202017/(30).p...

Abstract

In the present study Raw Mango Peel (RMP) powder was added to fortify whole wheat bread at three different levels (1 3 and 5 ) to increase its antioxidant properties than control (0 RMP powder) bread. This study also investigated the effects of RMP powder on the physical and sensory characteristics of bread along with the rheological effects on the dough. The content of polyphenols along with 2 2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing antioxidant powder (FRAP) value with a range of (21.510.45-68.542.15) inhibition and(162.874.38-2232.3147) mol FeSO4 7H2 O/1 100g fresh sample respectively increased linearly showing greatest level at 5 RMP powder. Increase in the level of RMP powder percentage weight loss loaf height loaf volume and whiteness index (WI) decreased but crumb moisture and loaf density increased with a significant change in brownness index (BI). Addition of peel also affected the rheological properties where addition leads to stiffer dough. Sensory evaluation through Quantitative Descriptive Analysis (QDA) showed that the incorporation of RMP powder increased the intensity of descriptors like hardness rubbery texture fruity aroma after taste and decreased porosity and traditional bread aroma.

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Item Type:	Article
AGROVOC Term:	Bread wheat
AGROVOC Term:	Physical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Rheology
AGROVOC Term:	Mangoes
AGROVOC Term:	Powders
AGROVOC Term:	Phenolic content
AGROVOC Term:	Texture
AGROVOC Term:	Chemicals
AGROVOC Term:	Moisture content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23281

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