STUDY OF ADDING DRIED ORANGE PULP ON THE PROPERTIES OF DOUGH AND BREAD

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AHMADI BALOOTAKI M.; NASEHI B.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:66 Page(s): 323-332

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Title

STUDY OF ADDING DRIED ORANGE PULP ON THE PROPERTIES OF DOUGH AND BREAD

Author(s)

AHMADI BALOOTAKI M. | NASEHI B. | Issue Writer Certificate

Keywords

BREADQ2

FIBREQ1

HEALTHYQ1

ORANGEQ1

Abstract

Barbari flat BREAD, because of its desirable flavor and texture, is included among the most frequently consumed BREAD in Iran. This food product plays an especially important role in the food supply of people, particularly low-income community. Hence improving its quality by increasing the amount of fiber digestibility, as an appropriate strategy to enhance community health, is desirable. Using ORANGE fiber waste from ORANGE juice production plant, in addition to having an enormous impact on the community health (including making the skin fresh as well as preventing digestive and bowel disease) because of its high digestible fiber, will be considered as economical because of being a waste material. In this study, with the addition of the dried powder ORANGE pulp with the percentage of 2, 4, and 8 to Barbari dough, the sensory characteristics of BREAD were evaluated. For this purpose, Sensory characteristics with the panellists and by designing questionnaire, the dough rheological properties by Farinograph devices and the baked BREAD rheological properties by the Texture Analszer were evaluated.Sensory evaluation results indicate that control specimen and the specimen treated with 2% ORANGE pulp powder were acceptable in terms of the amount of softness, porosity, ability to chew the BREAD. In Texture analyser, control specimen, which lacks pulp powder, is of the least stiffness whereas the specimen with 8% ORANGE pulp powder is of the most stiffness. Adding ORANGE pulp powder caused a decrease in BREAD specimen volume and this trend of decreasing volume occurred more drastically in the specimen treated with 8% ORANGE pulp powder.In Farinograp test, water absorption increased but the dough development time, stability, and Farinograph quality number decreased. Also, the dough softness after about 10 minutes and after 12 minutes increased. Finally, Barbari BREAD with 2% dried ORANGE pulp powder was more acceptable, due to the appropriate level of FIBRE content and the lowest changes compared to the control specimen.

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APA: Copy

AHMADI BALOOTAKI, M., & NASEHI, B.. (2017). STUDY OF ADDING DRIED ORANGE PULP ON THE PROPERTIES OF DOUGH AND BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(66), 323-332. SID. https://sid.ir/paper/71671/en

Vancouver: Copy

AHMADI BALOOTAKI M., NASEHI B.. STUDY OF ADDING DRIED ORANGE PULP ON THE PROPERTIES OF DOUGH AND BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(66):323-332. Available from: https://sid.ir/paper/71671/en

IEEE: Copy

M. AHMADI BALOOTAKI, and B. NASEHI, “STUDY OF ADDING DRIED ORANGE PULP ON THE PROPERTIES OF DOUGH AND BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 66, pp. 323–332, 2017, [Online]. Available: https://sid.ir/paper/71671/en

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