EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES
Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties. The current study sought to determine...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2023-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://press.utm.md/index.php/jes/article/view/2023-30-1-16/16-pdf |
| _version_ | 1797403203426320384 |
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| author | BANTEA-ZAGAREANU, Valentina |
| author_facet | BANTEA-ZAGAREANU, Valentina |
| author_sort | BANTEA-ZAGAREANU, Valentina |
| collection | DOAJ |
| description | Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties. The current study sought to determine the effect of wheat flour substitution with walnut (Juglans regia L.) meal by 0, 2, 4, and 6% of the total amount. The influence of partially defatted walnut meal(BWF) incorporation on dough physicochemical, and rheological properties, as well as the final sensory properties of the bread was investigated. Mixolab test results indicated an increase in dough development time and stability, a reduction of hydration capacity, free water content, enzymatic activity as well as a reduction of the shelf life of the enriched bread. Physical and sensory analyses showed that substitution of wheat flour with partially defatted walnut meal below 6% (on a flour basis) in bread manufacturing recipes yielded products with an enhanced porosity (72.2 to 74.5%), titratable acidity (1.4 to 2.3 degrees), freshness (2.0 to 7.8%) and polyphenol content (0.09 to 2.20 μg GAE/100 g product). All samples show specific positive characteristics, well defined, without defects, with a total acceptability of 4.54 - 4.88. The samples with 2% and 4% BWF show better quality indicators, therefore they can be recommended to consumers as products with high nutritional value. |
| first_indexed | 2024-03-09T02:35:09Z |
| format | Article |
| id | doaj.art-199b3bc9369444c082fec900c8e19325 |
| institution | Directory Open Access Journal |
| issn | 2587-3474 2587-3482 |
| language | English |
| last_indexed | 2024-03-09T02:35:09Z |
| publishDate | 2023-03-01 |
| publisher | Technical University of Moldova |
| record_format | Article |
| series | Journal of Engineering Science (Chişinău) |
| spelling | doaj.art-199b3bc9369444c082fec900c8e193252023-12-06T09:51:06ZengTechnical University of MoldovaJournal of Engineering Science (Chişinău)2587-34742587-34822023-03-01XXX1187206https://doi.org/10.52326/jes.utm.2023.30(1).16EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIESBANTEA-ZAGAREANU, Valentina0https://orcid.org/0000-0003-4886-2980Technical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaPotential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties. The current study sought to determine the effect of wheat flour substitution with walnut (Juglans regia L.) meal by 0, 2, 4, and 6% of the total amount. The influence of partially defatted walnut meal(BWF) incorporation on dough physicochemical, and rheological properties, as well as the final sensory properties of the bread was investigated. Mixolab test results indicated an increase in dough development time and stability, a reduction of hydration capacity, free water content, enzymatic activity as well as a reduction of the shelf life of the enriched bread. Physical and sensory analyses showed that substitution of wheat flour with partially defatted walnut meal below 6% (on a flour basis) in bread manufacturing recipes yielded products with an enhanced porosity (72.2 to 74.5%), titratable acidity (1.4 to 2.3 degrees), freshness (2.0 to 7.8%) and polyphenol content (0.09 to 2.20 μg GAE/100 g product). All samples show specific positive characteristics, well defined, without defects, with a total acceptability of 4.54 - 4.88. The samples with 2% and 4% BWF show better quality indicators, therefore they can be recommended to consumers as products with high nutritional value.https://press.utm.md/index.php/jes/article/view/2023-30-1-16/16-pdfflourwalnut mealdoughmixolabbaking qualitybread |
| spellingShingle | BANTEA-ZAGAREANU, Valentina EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES Journal of Engineering Science (Chişinău) flour walnut meal dough mixolab baking quality bread |
| title | EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES |
| title_full | EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES |
| title_fullStr | EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES |
| title_full_unstemmed | EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES |
| title_short | EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES |
| title_sort | effects of defatted walnut meal as a potential ingredient in bread physicochemical rheological functional and sensory properties |
| topic | flour walnut meal dough mixolab baking quality bread |
| url | https://press.utm.md/index.php/jes/article/view/2023-30-1-16/16-pdf |
| work_keys_str_mv | AT banteazagareanuvalentina effectsofdefattedwalnutmealasapotentialingredientinbreadphysicochemicalrheologicalfunctionalandsensoryproperties |