Quality Characteristics of Bread Added with Paprika Powder

Choi, Soon-Nam; Kim, Hyun-Jung; Chung, Nam-Yong

doi:10.9724/kfcs.2012.28.6.839

Cited by 7 publications

(4 citation statements)

References 13 publications

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“…The statistical analysis did not identify any significant changes in the cohesiveness of the bread crumbs based on the type of supplementation and the interactions between the variables (supplementation type and amount). Previous studies [7,34,35,38] have reported on the transformative effects adding tomato (seeds and residue) and paprika powder has on crumb texture parameters. Sogi et al [34] observed that an increase in the addition of tomato seed pomace resulted in a significant increase in wheat bread firmness.…”

Section: Texture Profile Analysis (Tpa) Of Breadmentioning

confidence: 99%

“…Interestingly, Majzoobi et al [38], who used whole tomato powder for bread fortification, demonstrated that the hardness of enriched bread crumbs was lower than in their control sample, especially at higher levels of tomato powder supplementation. Choi et al [7], in their analysis of wheat bread fortified with whole pepper powder, showed that hardness, springiness, cohesiveness, and chewiness increased with the addition of paprika powder.…”

Section: Texture Profile Analysis (Tpa) Of Breadmentioning

confidence: 99%

“…The changes in the textural properties observed while the bread was stored were generally consistent with the results reported by other researchers. Choi et al [7] analyzed bread fortified with whole pepper powder and found that the hardness and chewiness of the bread crumb increased with storage time, while the springiness and cohesiveness values decreased. Similarly, Majzoobi et al [38] reported an increase in hardness during storage for bread fortified with tomato pomace.…”

Section: Texture Profile Analysis (Tpa) Of Breadmentioning

confidence: 99%

“…One potential source of by-products that can be used to modify food product recipes is vegetable processing waste, specifically tomato by-products (TP) and bell pepper byproducts (PB). These by-products have been studied for their potential applications in various food products, contributing to reducing food waste and enhancing the nutritional value of food [7][8][9]. Previous research has shown that TP can be a good source of dietary fiber, with an approximate content of 61% on a dry basis, while PB has a dietary fiber content of approximately 33% on a dry matter basis [9].…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Tomato and Pepper Processing Waste on Bread Quality

et al. 2023

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Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout the production process. This study investigated the impact of incorporating vegetable processing waste from tomatoes (TP) and bell peppers (PB) on dough characteristics and bread quality, with concentrations of TP and PB ranging from 3% to 12% based on flour weight. The addition of TP and PB influenced the farinograph characteristics, increasing water absorption, dough development, and softening while reducing stability time. However, the changes in bread quality, including baking yield, loss, volume, and crumb porosity, were not significant. The texture properties, such as hardness, chewiness, and cohesiveness of the crumb, showed no significant changes within the supplemented levels up to 9%. Additionally, the TP and PB had a significant impact on the color of the bread crumb, increasing redness and yellowness, particularly with PB. Fortification with TP and PB up to 9% resulted in baking characteristics comparable to 100% wheat bread. The addition of TP and PB changed nutrient content, particularly dietary fiber, without significantly altering the caloric value of the bread. However, semi-consumer sensory evaluation indicated a decrease in aroma and taste when PB exceeded 9%, and a similar effect on taste was indicated when TP exceeded 9%. In conclusion, TP and PB at supplementation levels up to 9% can enhance the nutritional profile of bread and maintain its baking quality.

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Section: Texture Profile Analysis (Tpa) Of Breadmentioning

confidence: 99%

Section: Texture Profile Analysis (Tpa) Of Breadmentioning

confidence: 99%

Section: Texture Profile Analysis (Tpa) Of Breadmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Influence of Tomato and Pepper Processing Waste on Bread Quality

et al. 2023

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Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oil

Lee¹,

Han²,

Pyo³

et al. 2022

Korean J. Food Preserv.

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In this study, we investigated whether adding of red paprika powder to mayonnaise improved its quality characteristics and storage stability. The quality characteristics, antioxidant activities, and oxidative and emulsion stabilities of mayonnaise prepared with red paprika powder (RPP) at different concentrations (0.5-3%) were compared to mayonnaise without RPP. The results demonstrate that an increase in RPP concentration significantly decreases the L value of the mayonnaise, whereas its a and b values significantly increased (p⟨0.05). The pH decreased as RPP increased. Furthermore, the antioxidant activities of mayonnaise were improved by adding RPP, according to the DPPH and ABTS radical scavenging activities, FRAP, and total phenolic content. The mayonnaise containing RPP had a peroxide value approximately 3.62 times lower than that of mayonnaise without RPP. The emulsion stability increased with addition of RPP between 0.5-2%; however, it decreased at, 3%. These results suggest that the addition of RPP (<2%) could improve mayonnaise quality, antioxidant activities, and storage duration.

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Quality and Sensory Characteristics of Cashew Dressing Added with Paprika Juice

Choi¹,

Chung²

2015

Journal of the Korean Dietetic Association

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The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61∼4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5∼36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45∼72.23), and a value of dressing added with red paprika juice (9.81∼10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

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Quality Characteristics of Bread Added with Paprika Powder

Cited by 7 publications

References 13 publications

The Influence of Tomato and Pepper Processing Waste on Bread Quality

The Influence of Tomato and Pepper Processing Waste on Bread Quality

Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oil

Quality and Sensory Characteristics of Cashew Dressing Added with Paprika Juice

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