Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time
The wheat flour was substituted by 1%, 5% and 10% of banana peels flour (BPF) and studied the chemical composition, color of flour, rheological characteristics of flour samples and determination of viable cells of yeast through the dough period. The percentage of the protein and gluten was decreased...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-01-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X18301930 |
| _version_ | 1819033653263466496 |
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| author | Shayma Thyab Gddoa Al-Sahlany Alaa Mohammed Salih Al-musafer |
| author_facet | Shayma Thyab Gddoa Al-Sahlany Alaa Mohammed Salih Al-musafer |
| author_sort | Shayma Thyab Gddoa Al-Sahlany |
| collection | DOAJ |
| description | The wheat flour was substituted by 1%, 5% and 10% of banana peels flour (BPF) and studied the chemical composition, color of flour, rheological characteristics of flour samples and determination of viable cells of yeast through the dough period. The percentage of the protein and gluten was decreased when the substitution percentage of BPF was increased while carbohydrate percentage was increased. Additionally, the color of flour samples was (6.1, 7.0 and 7.5) Kent-Jones for Iraqi wheat flour was substituted by 1%, 5% and 10% of BPF. Most of the rheological characteristics of the flour samples improved after the substitution process, the 10% of substitution percentage was significantly higher (p ≤ 0.05) compared with the other substitution flour samples and the control (normal flour). The viability cells of Saccharomyces cerevisiae were increased after substituted by 1%, 5% and 10% of BPF through dough time. After 3 h, Log. numbers of Saccharomyces cerevisiae were 7.24 CFU/g of 10% of BPF while the control was 6.37 CFU/g. In conclusion, substituted BPF could be useful for color and rheological characteristics of wheat flour. Moreover, it was increased the yeast numbers during dough time. Keywords: Wheat flour, Rheological properties, Banana peels flour, Saccharomyces cerevisiae |
| first_indexed | 2024-12-21T07:21:15Z |
| format | Article |
| id | doaj.art-0f0d3f5ddab549b7ac697aac3caca02b |
| institution | Directory Open Access Journal |
| issn | 1658-077X |
| language | English |
| last_indexed | 2024-12-21T07:21:15Z |
| publishDate | 2020-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of the Saudi Society of Agricultural Sciences |
| spelling | doaj.art-0f0d3f5ddab549b7ac697aac3caca02b2022-12-21T19:11:47ZengElsevierJournal of the Saudi Society of Agricultural Sciences1658-077X2020-01-011918791Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough timeShayma Thyab Gddoa Al-Sahlany0Alaa Mohammed Salih Al-musafer1Department of Food Science, Agriculture College, Basrah University, Basra City, Iraq; Corresponding author.General Company for Gain Processing, Ministry of Trade, Basra City, IraqThe wheat flour was substituted by 1%, 5% and 10% of banana peels flour (BPF) and studied the chemical composition, color of flour, rheological characteristics of flour samples and determination of viable cells of yeast through the dough period. The percentage of the protein and gluten was decreased when the substitution percentage of BPF was increased while carbohydrate percentage was increased. Additionally, the color of flour samples was (6.1, 7.0 and 7.5) Kent-Jones for Iraqi wheat flour was substituted by 1%, 5% and 10% of BPF. Most of the rheological characteristics of the flour samples improved after the substitution process, the 10% of substitution percentage was significantly higher (p ≤ 0.05) compared with the other substitution flour samples and the control (normal flour). The viability cells of Saccharomyces cerevisiae were increased after substituted by 1%, 5% and 10% of BPF through dough time. After 3 h, Log. numbers of Saccharomyces cerevisiae were 7.24 CFU/g of 10% of BPF while the control was 6.37 CFU/g. In conclusion, substituted BPF could be useful for color and rheological characteristics of wheat flour. Moreover, it was increased the yeast numbers during dough time. Keywords: Wheat flour, Rheological properties, Banana peels flour, Saccharomyces cerevisiaehttp://www.sciencedirect.com/science/article/pii/S1658077X18301930 |
| spellingShingle | Shayma Thyab Gddoa Al-Sahlany Alaa Mohammed Salih Al-musafer Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time Journal of the Saudi Society of Agricultural Sciences |
| title | Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time |
| title_full | Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time |
| title_fullStr | Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time |
| title_full_unstemmed | Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time |
| title_short | Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time |
| title_sort | effect of substitution percentage of banana peels flour in chemical composition rheological characteristics of wheat flour and the viability of yeast during dough time |
| url | http://www.sciencedirect.com/science/article/pii/S1658077X18301930 |
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