Wheat Bread Enriched with Black Chokeberry (<i>Aronia melanocarpa</i> L.) Pomace: Physicochemical Properties and Sensory Evaluation
Fruit pomace is a highly valuable byproduct from a nutritional standpoint. The aim of this study was to determine the physicochemical and sensory properties of wheat bread enriched with freeze-dried and powdered chokeberry pomace in amounts of 1, 2, 3, 4, 5, and 6% relative to the flour weight. The...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-06-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/12/6936 |
| _version_ | 1797596335998763008 |
|---|---|
| author | Grażyna Cacak-Pietrzak Dariusz Dziki Urszula Gawlik-Dziki Natalia Parol-Nadłonek Stanisław Kalisz Anna Krajewska Sylwia Stępniewska |
| author_facet | Grażyna Cacak-Pietrzak Dariusz Dziki Urszula Gawlik-Dziki Natalia Parol-Nadłonek Stanisław Kalisz Anna Krajewska Sylwia Stępniewska |
| author_sort | Grażyna Cacak-Pietrzak |
| collection | DOAJ |
| description | Fruit pomace is a highly valuable byproduct from a nutritional standpoint. The aim of this study was to determine the physicochemical and sensory properties of wheat bread enriched with freeze-dried and powdered chokeberry pomace in amounts of 1, 2, 3, 4, 5, and 6% relative to the flour weight. The influence of pomace addition on the physical properties of the wheat dough was analyzed, and the physicochemical properties and consumer acceptance of the chokeberry-pomace-enriched bread were determined. Based on the obtained research results, it was shown that the addition of pomace increased the water absorption of the flour but caused a decrease in stability and weakening of the dough, resulting in increased softening. Consequently, the volume of the bread decreased, and the crumb hardness increased. Furthermore, the addition of pomace significantly reduced the brightness and yellowness of the bread crumbs, while making them more red. Importantly, compared to the control bread, the pomace-enriched bread was characterized by higher contents of minerals, dietary fiber, phenolic compounds, and higher antioxidant activity. Sensory evaluation showed that the addition of freeze-dried chokeberry pomace to wheat bread should not exceed 3% in relation to the weight of the flour used. Additionally, a 3% addition of chokeberry pomace increased the dietary fiber content by 80.9%, ash content by 2.6%, fat content by 26.5%, and total phenolics content by 272%. It decreased the protein content by 1.2%, and reduced the carbohydrate content by 4% compared to the control sample. |
| first_indexed | 2024-03-11T02:49:02Z |
| format | Article |
| id | doaj.art-b22aec6d8f604af38a7269b011bab1ac |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T02:49:02Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-b22aec6d8f604af38a7269b011bab1ac2023-11-18T09:06:38ZengMDPI AGApplied Sciences2076-34172023-06-011312693610.3390/app13126936Wheat Bread Enriched with Black Chokeberry (<i>Aronia melanocarpa</i> L.) Pomace: Physicochemical Properties and Sensory EvaluationGrażyna Cacak-Pietrzak0Dariusz Dziki1Urszula Gawlik-Dziki2Natalia Parol-Nadłonek3Stanisław Kalisz4Anna Krajewska5Sylwia Stępniewska6Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, PolandDepartment of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, PolandFruit pomace is a highly valuable byproduct from a nutritional standpoint. The aim of this study was to determine the physicochemical and sensory properties of wheat bread enriched with freeze-dried and powdered chokeberry pomace in amounts of 1, 2, 3, 4, 5, and 6% relative to the flour weight. The influence of pomace addition on the physical properties of the wheat dough was analyzed, and the physicochemical properties and consumer acceptance of the chokeberry-pomace-enriched bread were determined. Based on the obtained research results, it was shown that the addition of pomace increased the water absorption of the flour but caused a decrease in stability and weakening of the dough, resulting in increased softening. Consequently, the volume of the bread decreased, and the crumb hardness increased. Furthermore, the addition of pomace significantly reduced the brightness and yellowness of the bread crumbs, while making them more red. Importantly, compared to the control bread, the pomace-enriched bread was characterized by higher contents of minerals, dietary fiber, phenolic compounds, and higher antioxidant activity. Sensory evaluation showed that the addition of freeze-dried chokeberry pomace to wheat bread should not exceed 3% in relation to the weight of the flour used. Additionally, a 3% addition of chokeberry pomace increased the dietary fiber content by 80.9%, ash content by 2.6%, fat content by 26.5%, and total phenolics content by 272%. It decreased the protein content by 1.2%, and reduced the carbohydrate content by 4% compared to the control sample.https://www.mdpi.com/2076-3417/13/12/6936chokeberry pomacebreadantioxidant activityconsumer acceptancecolortexture |
| spellingShingle | Grażyna Cacak-Pietrzak Dariusz Dziki Urszula Gawlik-Dziki Natalia Parol-Nadłonek Stanisław Kalisz Anna Krajewska Sylwia Stępniewska Wheat Bread Enriched with Black Chokeberry (<i>Aronia melanocarpa</i> L.) Pomace: Physicochemical Properties and Sensory Evaluation Applied Sciences chokeberry pomace bread antioxidant activity consumer acceptance color texture |
| title | Wheat Bread Enriched with Black Chokeberry (<i>Aronia melanocarpa</i> L.) Pomace: Physicochemical Properties and Sensory Evaluation |
| title_full | Wheat Bread Enriched with Black Chokeberry (<i>Aronia melanocarpa</i> L.) Pomace: Physicochemical Properties and Sensory Evaluation |
| title_fullStr | Wheat Bread Enriched with Black Chokeberry (<i>Aronia melanocarpa</i> L.) Pomace: Physicochemical Properties and Sensory Evaluation |
| title_full_unstemmed | Wheat Bread Enriched with Black Chokeberry (<i>Aronia melanocarpa</i> L.) Pomace: Physicochemical Properties and Sensory Evaluation |
| title_short | Wheat Bread Enriched with Black Chokeberry (<i>Aronia melanocarpa</i> L.) Pomace: Physicochemical Properties and Sensory Evaluation |
| title_sort | wheat bread enriched with black chokeberry i aronia melanocarpa i l pomace physicochemical properties and sensory evaluation |
| topic | chokeberry pomace bread antioxidant activity consumer acceptance color texture |
| url | https://www.mdpi.com/2076-3417/13/12/6936 |
| work_keys_str_mv | AT grazynacacakpietrzak wheatbreadenrichedwithblackchokeberryiaroniamelanocarpailpomacephysicochemicalpropertiesandsensoryevaluation AT dariuszdziki wheatbreadenrichedwithblackchokeberryiaroniamelanocarpailpomacephysicochemicalpropertiesandsensoryevaluation AT urszulagawlikdziki wheatbreadenrichedwithblackchokeberryiaroniamelanocarpailpomacephysicochemicalpropertiesandsensoryevaluation AT nataliaparolnadłonek wheatbreadenrichedwithblackchokeberryiaroniamelanocarpailpomacephysicochemicalpropertiesandsensoryevaluation AT stanisławkalisz wheatbreadenrichedwithblackchokeberryiaroniamelanocarpailpomacephysicochemicalpropertiesandsensoryevaluation AT annakrajewska wheatbreadenrichedwithblackchokeberryiaroniamelanocarpailpomacephysicochemicalpropertiesandsensoryevaluation AT sylwiastepniewska wheatbreadenrichedwithblackchokeberryiaroniamelanocarpailpomacephysicochemicalpropertiesandsensoryevaluation |