Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products
Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bre...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2015-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/aucft-2015-0010 |
| _version_ | 1818366500933730304 |
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| author | Kampuse Solvita Ozola Liene Straumite Evita Galoburda Ruta |
| author_facet | Kampuse Solvita Ozola Liene Straumite Evita Galoburda Ruta |
| author_sort | Kampuse Solvita |
| collection | DOAJ |
| description | Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour) of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour) to dough for production of wheat bread with pumpkin by-product additions. |
| first_indexed | 2024-12-13T22:37:09Z |
| format | Article |
| id | doaj.art-f7e9be2f255c41d8ac0638d04b1ca18f |
| institution | Directory Open Access Journal |
| issn | 2344-150X |
| language | English |
| last_indexed | 2024-12-13T22:37:09Z |
| publishDate | 2015-12-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Cibiniensis. Series E: Food Technology |
| spelling | doaj.art-f7e9be2f255c41d8ac0638d04b1ca18f2022-12-21T23:28:57ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2015-12-0119231410.1515/aucft-2015-0010aucft-2015-0010Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-ProductsKampuse Solvita0Ozola Liene1Straumite Evita2Galoburda Ruta3Latvia University of Agriculture, Faculty of Food TechnologyLatvia University of Agriculture, Faculty of Food TechnologyLatvia University of Agriculture, Faculty of Food TechnologyLatvia University of Agriculture, Faculty of Food TechnologyPumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour) of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour) to dough for production of wheat bread with pumpkin by-product additions.https://doi.org/10.1515/aucft-2015-0010pumpkin by-productspomacetotal carotenoidsporositytexture |
| spellingShingle | Kampuse Solvita Ozola Liene Straumite Evita Galoburda Ruta Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products Acta Universitatis Cibiniensis. Series E: Food Technology pumpkin by-products pomace total carotenoids porosity texture |
| title | Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products |
| title_full | Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products |
| title_fullStr | Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products |
| title_full_unstemmed | Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products |
| title_short | Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products |
| title_sort | quality parameters of wheat bread enriched with pumpkin cucurbita moschata by products |
| topic | pumpkin by-products pomace total carotenoids porosity texture |
| url | https://doi.org/10.1515/aucft-2015-0010 |
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