Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse

Bhol, Soumya; Lanka, Divyajyoti; Bosco, Sowriappan John Don

doi:10.1007/s13197-015-2085-8

Cited by 39 publications

(29 citation statements)

References 16 publications

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“…As can be seen from the rheological parameters, high level of PSF caused doughs to became more rigid and less elastic, so during bread making these doughs could not expand (oven spring) sufficiently, due to the adverse effect of PSF on the formation of gluten network by fiber. The result of deterioration effect of PSF in this study is consistent with the report of Bhol et al (2015) stating that increasing the substitution of flour by pomegranate whole fruit bagasse resulted in a lower specific volume of bread. Similarly, after adding fibers such as carob and green pea fiber (Wang, Rosell, & Barber, 2002), apple pomace (Masoodi & Chauhan, 1998), defatted date seed fiber (Bouaziz, Amara, Attia, Blecker, & Besbesi, 2010), grape seed flour (Hoye & Ross, 2011) and blackcurrant seed flour (Korus et al, 2012), decrease in bread volume were confirmed by several studies.…”

Section: Bread Propertiessupporting

confidence: 92%

“…Hence, pomegranate by-products that are rich in bioactive compounds and dietary fiber could be used as a functional ingredient in bakery foods, especially in bread which is the basic food for most people around the world. Effects of pomegranate bagasse powder on yeast leavened bread quality (Bhol & Bosco, 2013) and quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse (Bhol, Lanka, & Bosco, 2015) and also antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder (Altunkaya, Hedegaard, Brimer, Gökmen, & Skibsted, 2013) have been investigated. To the best of our knowledge, there are no reports on the use of only pomegranate seed powder as a source of dietary fiber in bread making and its effects on the rheological properties of bread dough and bread quality.…”

Section: Introductionmentioning

confidence: 99%

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Effects of pomegranate seed flour on dough rheology and bread quality

Gül

Şen

2017

CyTA - Journal of Food

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The objective of this study was to determine the effects of pomegranate seed flour (PSF) on dough and bread quality. PSF with 15.66% protein, 18.24% lipid, 52.22% dietary fiber, 40.60 g/kg GAE total phenolic and 1049.10 IC50 = μg/ml antiradical activity was substituted for bread wheat flour at 0%, 5%, 7.5% and 10% levels. While 5% PSF did not show any significant effect on water absorption, stability and pressure increased and development time and extensibility decreased as addition level increased. With the addition of PSF in wheat flour, decreases were observed in volumes, widths, heights and brightness of breads, while increases were detected in dietary fiber, a and b values and textural properties such as hardness and chewiness. The study demonstrated that fiber-enriched bread with good sensory and technological quality could be produced by substituting wheat flour with 5% of PSF.Efectos de la harina de semilla de granada en la reología de la masa y en la calidad del pan RESUMENEl objetivo del presente estudio consistió en determinar los efectos que produce la inclusión de harina de semilla de granada (HSG) en la masa y la calidad del pan. La HSG contiene 15,66% de proteína, 18,24% de lípidos, 52,22% de fibra dietética, 40,60 g/kg de GAE en los fenólicos totales y 1049,10 IC50=μg/ml de actividad antiradical. En el estudio se sustituyó la harina de trigo para pan con HSG a niveles de 0, 5, 7,5 y 10%, comprobándose que, si bien a un nivel de 5% de HSG no hubo un efecto significativo en la absorción de agua, la estabilidad y la presión aumentaron, mientras que el tiempo de desarrollo y la extensibilidad fueron disminuyendo a medida que se elevaban los niveles de sustitución. Al agregar HSG a la harina de trigo, se observaron descensos en el volumen, el grosor, la altura y el brillo de los panes, detectándose incrementos en la fibra dietética, en los valores a y b, y en las propiedades de textura, por ejemplo, dureza o chiclosidad. El estudio comprobó que la sustitución de harina de trigo por HSG a un nivel de 5% hace posible producir panes enriquecidos de fibra con buena calidad sensorial y tecnológica. ARTICLE HISTORY

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Section: Bread Propertiessupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Effects of pomegranate seed flour on dough rheology and bread quality

Gül

Şen

2017

CyTA - Journal of Food

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“…The replacement of wheat flour by GP promoted a dose-dependent increase in phenolics contents guava breads (Table 1). Similar, increase in phenolic compounds in baking products incorporated with fruits powders was reported (Arun et al 2015;Bhol et al 2016;Platat et al 2015;Rupasinghe et al 2008).…”

Section: Soluble and Insoluble Phenolic Compoundssupporting

confidence: 79%

“…Bread made with white wheat flour usually present low AC and the enrichment with natural sources of antioxidants, such as fruits, has been used to add nutritional and functional value to breads Rahaie et al 2014). Other studies also have reported that the incorporation of fruit powders in bread promoted AC evaluated by FRAP and DPPH assays (Altunkaya et al 2013;Bhol et al 2016;Platat et al 2015). Considering AC of both soluble and insoluble phenolic extracts, FRAP values were higher in the insolubles extracts and corresponded, on average, to 58% of TAC in breads (Fig.…”

Section: Antioxidant Capacitymentioning

confidence: 99%

“…In this sense, in a recent study, Nunes et al (2016) obtained a guava powder by oven drying that presented high potential as an antioxidant-rich flavor enhancer food ingredient. Adding fruit powders to bread recipes have been shown as effective means to increase the phenolic contents and antioxidant capacity (Altunkaya et al 2013;Bhol et al 2016;Platat et al 2015;Rahaie et al 2014). Bread is one of the most popular staple foods in the world, highly consumed in most of the western part of the globe, presenting an annual worldwide consumption over 10 10 kg (Cho and Peterson 2010).…”

Section: Introductionmentioning

confidence: 99%

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Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

et al. 2016

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Guava powder (GP) was used as source of aroma and phenolic compounds to fortify wheat bread 10% (GB10) and 20% (GB20), substituting for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptability of control bread (CB; without GP) and guava breads (GB) were evaluated. Incorporation of GP increased roughly 2-to-3-fold the phenolic compounds contents of bread. Ten phenolic compounds were identified in GB20, and quercetin-3-Orutinoside was the major compound, while in CB, ferulic acid was the major among the six phenolic compounds in CB. Bread making seemed to promote the release of phenolic compounds from structural components. Breads incorporated with GP presented a richer volatile profile than CB, especially due to the presence of terpenes. GB improved aroma profile of bread. GP added aroma compounds and phenolic antioxidants, and seemed to be an interesting approach to enhance bread bioactivity and acceptability.

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