Effects of pomegranate seed flour on dough rheology and bread quality
CYTA-JOURNAL OF FOOD, cilt.15, sa.4, ss.622-628, 2017 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 15 Sayı: 4
- Basım Tarihi: 2017
- Doi Numarası: 10.1080/19476337.2017.1327461
- Dergi Adı: CYTA-JOURNAL OF FOOD
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.622-628
- Anahtar Kelimeler: Pomegranate, seed, bread, texture, by-product, acceptability, GRAPE VITIS-VINIFERA, DIETARY FIBER, ANTIOXIDANT ACTIVITY, APPLE POMACE, WHEAT-FLOUR, EXTRACTS, PEEL, OIL, PERFORMANCE, FRUIT
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
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, 40.60g/kg GAE total phenolic and 1049.10 IC50=g/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.