Utilization of pumpkin powder in baked rolls

Minarovičová, Lucia; Lauková, Michaela; Karovičová, Jolana; Kohajdová, Zlatica

doi:10.5219/887

Cited by 13 publications

(16 citation statements)

References 25 publications

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“…Water absorption of dough is the amount of water required to make the dough of proper consistency for bread baking (Minarovičová et al., 2018). As shown in Table 2, as the pumpkin powder content was elevated, the dough water absorption was reduced.…”

Section: Resultsmentioning

confidence: 99%

“…From our results, it was concluded that the addition of pumpkin powder increased the dough development time. This change could have been due to the differences in the physiochemical properties of the constituents of the pumpkin powder and wheat flour (Minarovičová et al., 2018). Dough stability indicates the strength and resistance of dough (Minarovičová et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

“…This change could have been due to the differences in the physiochemical properties of the constituents of the pumpkin powder and wheat flour (Minarovičová et al., 2018). Dough stability indicates the strength and resistance of dough (Minarovičová et al., 2018). According to the results, addition of pumpkin powder significantly increased the dough stability time.…”

Section: Resultsmentioning

confidence: 99%

“…Dietary fibers are considered to be important ingredients in the formulation of functional foods, due to their useful health effects. Therefore, in recent years, researchers have incorporated these components into bread (Minarovičová, Lauková, Karovičová, & Kohajdová, 2018). Numerous studies have shown the beneficial effects of fiber consumption on preventing heart diseases and cancers, modifying blood fat, adjusting glucose absorption, and inhibiting constipation (McKee & Latner, 2000).…”

Section: Introductionmentioning

confidence: 99%

“…In another study, it was found out that pumpkin powder raised β‐carotene, vitamins, minerals, and dietary fiber contents of a supplemented bakery product (Mala, Aathira, Anjali, Srinivasulu, & Sulochanamma, 2018). Substitution of wheat flour with pumpkin powder resulted in the baked roll dough with high water absorption and long dough development time (Minarovičová et al., 2018). The difference in flour type and the level of pumpkin powder may account for conflicting results related to water absorption in different studies.…”

Section: Introductionmentioning

confidence: 99%

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Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread

2020

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Background and objectives Incorporation of dietary fibers into bread can add to nutritional composition of the finished product; however, they change the rheological properties of the dough and final product quality. The objective of the present study was to investigate the effect of pumpkin powder on the rheological properties of the dough and the quality of Taftoon bread. Findings Addition of pumpkin powder significantly increased the dough development time, dough stability, and farinograph quality number and however decreased water absorption. The pumpkin powder caused an increase in the dough extensibility, resistance, and resistance coefficient. The shear stress and thus the bread staling increased with a rise in the pumpkin powder content. The yellowness of the bread containing the pumpkin powder was significantly higher than that of the control bread. Conclusions Pumpkin powder improved the nutritional value of the bread without any negative effect on the sensory attributes of the final product. The bread produced with 10% pumpkin powder had the highest score of overall acceptability compared to standard Taftoon without pumpkin powder. Significance and novelty A large number of studies have been conducted to relate the effect of fibers to dough rheology and bread quality, but very little has been emphasized on Taftoon bread.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread

2020

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Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality

Betoret

Rosell

2019

Cereal Chem

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Background and objectives: Functional foods have become a reality that can complete the nutritional needs of a specific segment of the population. Cereals products have been traditionally the election foodstuff for enrichment campaigns however the food matrix and processing can have a significant influence on the bioactivity of the key compounds. The aim of this review is to present an overview on the trends followed during the last years in the enrichment of bread, deepening on the enrichment with fruits and vegetables.Findings: Ingredients incorporation form has an influence on the water interactions and influence the retention of bioactive compounds. The negative effects related to the application of high temperature in baking operation can be minimized by selecting the source of origin, managing the technological properties of the final products or incorporating ingredients that create protective structures. The incorporation of fruits and vegetables increased significantly the total phenolic compounds and antioxidant activity of enriched breads.Conclusions: Increasing the knowledge on the effect of process conditions and the interactions established among bioactive compounds can contribute clearly to increase the functionality of enriched bread.Significance and novelty: The effect of bread processing on bioactive compounds is analyzed emphasizing the effect on the structure and the interactions established in order to identify strategies that could increase the functionality of the final products developed.

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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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Utilization of pumpkin powder in baked rolls

Cited by 13 publications

References 25 publications

Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread

Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread

Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality

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

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