Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder

Abstract

In the present research, wheat flour was replaced with onion skin powder (OSP) in 2%, 3.5%, and 5% concentration along with control to produce different pizza base variants. Prepared pizza doughs and base were investigated for different quality parameters. Rheology revealed that increased concentration of OSP elevated the storage modulus (G’) (solid nature) of pizza doughs. Colour measurement of both the doughs and pizza base exhibited lightness in control (L* 86.46 ± 0.39) and darkness in 5% OSP variant (L* 46.43 ± 0.69). Physicochemical investigation showed no significant difference however, a gradual increase was obtained in fiber, water, and oil holding capacity of pizza base. Texture properties showed that the addition of OSP imparted an increased trend of hardness i.e. 5% OSP variant had maximum hardness (14.87 ± 0.20 N). A higher level of total phenols, total flavonoids, and antioxidant activity was obtained in fortified products, which exhibits onion skin as a natural source of antioxidants for functional foods. Sensory evaluation revealed OSP 2% as the most accepted variant in terms of overall acceptability. The storage study of the pizza base revealed that controlled environment was the best-suited atmosphere for a longer shelf-life of pizza base.

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

“…Pizza has been the object of several investigations aimed at improving its nutritional features [ 10 , 11 , 12 , 13 ], without neglecting gluten-free versions [ 14 , 15 ], but very few studies are available on focaccia . The reformulation of focaccia using Apulian black chickpea flour, which provides anthocyanins and increases antioxidant activity, was investigated by Pasqualone et al [ 12 ], while Delcuratolo et al [ 16 , 17 ] evaluated the role of focaccia toppings on the oxidation stability and content of polar compounds arising from triacylglycerol oxidation and hydrolysis, which are responsible for negative health implications [ 18 ].…”

Offering Fiber-Enriched Foods Increases Fiber Intake in Adults With or Without Cardiometabolic Risk: A Randomized Controlled Trial

“…However, it is well-known that the palatability of food items may be influenced by the kind of food, the amount of added fiber and its physiochemical properties, the food texture and its organoleptic properties as demonstrated in previous studies (31)(32)(33)(34). In our study, the participants could select from a variety of fiber-enriched products.…”

Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications

“…FTIR analysis suggested that all the cultivars were rich in various functional groups, such as methylene in the saturated aliphatic group, aromatic ring, carbohydrate, and sulphur oxy compounds. Onion skin waste in processing industries may be utilized for various purposes like functional/nutraceutical food development, energy, and biogas production [5][6][7]10].…”

“…Onion flavonoids also show antiproliferative activity that can degrade excess polyamine concentration in the body [6]. Hence, onion skin powder may be incorporated into bakery products and bread which are good sources of energy and consumed widely as well [7]. Wheat bread was fortified with the addition of 3% onion skin and it enhanced the antioxidant property of the bread with sensory acceptance [8].…”