{"title":"脱臭柚子反射率粉(Citrus maxima)在面包中的潜力:功能、营养和植物化学特性","authors":"K. Olatoye, A. I. Lawal, F. B. Ojimi","doi":"10.4038/jfa.v16i1.5279","DOIUrl":null,"url":null,"abstract":"This study explored the use of pomelo albedo as a composite flour in bread production. The pomelo albedo portion of the whole fruit was debittered through the standard method and obtained debittered pomelo albedo flours (DPAF) which were incorporated into wheat flour at four formulations of 0, 10, 20, and 30% for bread production. The impact of DPAF on functional characteristics of composite flours and physical, chemical and sensory characteristics of breads was investigated. The difference between 100% wheat flour and flour enriched with 30% DPAF regarding water absorption (130.00 - 166.33%), bulk density (0.68 - 0.96 g/ ml) and crude fibre (1.50 - 2.42%) was significant giving higher value in DPAF composite flours, while their specific volume (2.93 - 4.14 cm3/ g) and protein (7.75 - 10.07%) were lower than that of control bread without DPAF. The phytochemical properties of bread varied slightly with incorporation of DPAF. A Sensory evaluation test using a 9-point hedonic scale showed that the appearance, flavor and overall acceptability were within the liking rate for 10% composite bread. The overall results could be useful for guiding the future application of pomelo albedo by-product in the bakery industry.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Potential of Debittered Pomelo Albedo Flour (Citrus maxima) in Bread: Functional, Nutritional and Phytochemical Characteristics\",\"authors\":\"K. Olatoye, A. I. Lawal, F. B. Ojimi\",\"doi\":\"10.4038/jfa.v16i1.5279\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study explored the use of pomelo albedo as a composite flour in bread production. The pomelo albedo portion of the whole fruit was debittered through the standard method and obtained debittered pomelo albedo flours (DPAF) which were incorporated into wheat flour at four formulations of 0, 10, 20, and 30% for bread production. The impact of DPAF on functional characteristics of composite flours and physical, chemical and sensory characteristics of breads was investigated. The difference between 100% wheat flour and flour enriched with 30% DPAF regarding water absorption (130.00 - 166.33%), bulk density (0.68 - 0.96 g/ ml) and crude fibre (1.50 - 2.42%) was significant giving higher value in DPAF composite flours, while their specific volume (2.93 - 4.14 cm3/ g) and protein (7.75 - 10.07%) were lower than that of control bread without DPAF. The phytochemical properties of bread varied slightly with incorporation of DPAF. A Sensory evaluation test using a 9-point hedonic scale showed that the appearance, flavor and overall acceptability were within the liking rate for 10% composite bread. The overall results could be useful for guiding the future application of pomelo albedo by-product in the bakery industry.\",\"PeriodicalId\":11648,\"journal\":{\"name\":\"Emirates Journal of Food and Agriculture\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-07-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Emirates Journal of Food and Agriculture\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.4038/jfa.v16i1.5279\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Emirates Journal of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.4038/jfa.v16i1.5279","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRONOMY","Score":null,"Total":0}
Potential of Debittered Pomelo Albedo Flour (Citrus maxima) in Bread: Functional, Nutritional and Phytochemical Characteristics
This study explored the use of pomelo albedo as a composite flour in bread production. The pomelo albedo portion of the whole fruit was debittered through the standard method and obtained debittered pomelo albedo flours (DPAF) which were incorporated into wheat flour at four formulations of 0, 10, 20, and 30% for bread production. The impact of DPAF on functional characteristics of composite flours and physical, chemical and sensory characteristics of breads was investigated. The difference between 100% wheat flour and flour enriched with 30% DPAF regarding water absorption (130.00 - 166.33%), bulk density (0.68 - 0.96 g/ ml) and crude fibre (1.50 - 2.42%) was significant giving higher value in DPAF composite flours, while their specific volume (2.93 - 4.14 cm3/ g) and protein (7.75 - 10.07%) were lower than that of control bread without DPAF. The phytochemical properties of bread varied slightly with incorporation of DPAF. A Sensory evaluation test using a 9-point hedonic scale showed that the appearance, flavor and overall acceptability were within the liking rate for 10% composite bread. The overall results could be useful for guiding the future application of pomelo albedo by-product in the bakery industry.
期刊介绍:
The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.