Application of Grasspea Wholemeal in the Technology of White Bread Production.

Kasprzak, M.; Rzedzicki, Z.

doi:10.2478/v10222-012-0056-6

Cited by 11 publications

(3 citation statements)

References 17 publications

(16 reference statements)

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“…The addition of the coconut by‐product resulted in a significant reduction of baking losses, by up to 9 g loss/100 g in 18FCO (Table 3). A reduction of baking losses induced by introduction of high‐fiber components was also noted by other researchers 31,32 . Moreover, studies have shown high water‐holding capacity of FCO and FCM, comparable to commercial fiber preparations 14 .…”

Section: Resultssupporting

confidence: 75%

“…A reduction of baking losses induced by introduction of high-fiber components was also noted by other researchers. 31,32 Moreover, studies have shown high water-holding capacity of FCO and FCM, comparable to commercial fiber preparations. 14 The level of losses depended on the type and amount of the coconut component.…”

Section: Influence Of Coconut By-products On the Quality Of Rollsmentioning

confidence: 99%

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Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

et al. 2021

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BACKGROUND Fortification of rolls, one of the most popular snacks for children and adults, with coconut by‐products can be interesting in terms of both nutritional enrichment and reduction of food waste. Coconut by‐products, such as residues from coconut milk (RCM) and coconut oil (RCO) extraction, are a valuable source of dietary fiber. In the study, coconut flours obtained from RCM and RCO were used (FCM and FCO, respectively) for supplementation of rolls; white wheat flour was replaced with FCM or FCO at levels of 6, 12, and 18 g per 100 g. RESULTS The effect of the addition of the coconut by‐products on the nutritional value, sensory evaluation, physical properties, and texture of rolls was determined after 24 and 72 h of storage. The research showed a positive effect of FCM and FCO on the roll yield, crumb moisture, and baking loss. The sensory evaluation revealed that the 12% addition of coconut residues yielded products with high overall acceptability (8 points on a 9‐point scale). Compared with the control, a 12% addition of FCO or FCM contributed to an increase in proteins of 7.9% and 3.9% respectively and an increase in dietary fiber of 76% and 57% respectively. Despite the increase in the fat and protein contents, the energy value of the coconut rolls was significantly lower (244.6 kcal and 245.3 kcal for FCO and FCM respectively) than in the control wheat rolls (266.0 kcal). CONCLUSION White rolls with coconut flours obtained after grinding residues from oil or coconut milk extraction significantly increased the nutritional value of the rolls. © 2021 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 75%

Section: Influence Of Coconut By-products On the Quality Of Rollsmentioning

confidence: 99%

Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

et al. 2021

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“…100 g sample was sieved for 10 min with a sieve shaker (ZBPP, Bydgoszcz, Poland) using sieves of 410, 315, 250, 160, 125, 80 μm. The equivalent diameter was determined according to Kasprzak & Rzedzicki ().…”

Section: Methodsmentioning

confidence: 99%

Application of common wheat bran for the industrial production of high‐fibre pasta

Sobota

Rzedzicki

Zarzycki

et al. 2014

Int J of Food Sci Tech

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The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole-grain durum wheat flour, produced under identical conditions and with commercially available whole-grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25-30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole-grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole-grain durum. Simultaneously, the products had very good sensory quality.

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Lathyrus sativus. Traditional Grass Pea-Based Foods

Barone¹,

Tulumello

2020

SpringerBriefs in Molecular Science

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Application of Grasspea Wholemeal in the Technology of White Bread Production.

Cited by 11 publications

References 17 publications

Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

Application of common wheat bran for the industrial production of high‐fibre pasta

Lathyrus sativus. Traditional Grass Pea-Based Foods

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