Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

International Journal of Food Science and Technology

Volumn 51, Issue 5, 2016, Pages 1120-1129

  Chareonthaikij, Phantipha ^a   Uan On, Tanat ^b   Prinyawiwatkul, Witoon ^c  

^a SRINAKHARINWIROT UNIVERSITY   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

^c LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Baking quality; Bread; Consumer acceptance; Dietary fibre; Pineapple pomace

Indexed keywords

FOOD PRODUCTS; PURCHASING;

BREAD; CONSUMER ACCEPTANCE; DIETARY FIBRE; HEALTH BENEFITS; OIL HOLDING CAPACITIES; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; PINEAPPLE POMACE;

FIBERS;

EID: 84975763631     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13072     Document Type: Article

References (40)

1. AACC. (2000). Approved Methods of American Association of Cereal Chemist, 10th edn. St. Paul, MN: AACC.
2. Ajila, C.M., Leelavathi, K. & Prasada Rao, U.J.S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48, 319-326.
3. Ang, J.F. (1991). Water retention capacity and viscosity effect of powdered cellulose. Journal of Food Science, 56, 1682-1684.
4. Anil, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, 80, 61-67.
5. AOAC. (2005). Official Methods of Analysis, 18th edn. Arlington, VA: AOAC International.
6. ® in the β-glucan enrichment of breads: a physicochemical and nutritional evaluation. Food Research International, 40, 291-296.
7. Brewer, M.S. (2011). Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Comprehensive Reviews in Food Science and Food Safety, 10, 221-247.
8. Busken, D.F. (2015). Cleaning it up-what is a clean label ingredients? Cereal Foods World, 60, 112-113.
9. Chaiya, B., Pongsawatmanit, R. & Prinyawiwatkul, W. (2015). Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum. International Journal of Food Science and Technology, 50, 532-540.
10. Charoenthaikij, P., Jangchud, K., Jangchud, A., Prinyawiwatkul, W. & Tungtrakul, P. (2010). Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations. Journal of Food Science, 75, S312-S318.
11. Chen, H., Rubenthaler, G.L. & Schanus, E.G. (1988). Effect of apple fibre and cellulose on the physical properties of wheat flour. Journal of Food Science, 53, 304-305.
12. Cherian, B.M., Leão, A.L., Ferreira de Souza, S. et al. (2011). Cellulose nanocomposites with nanofibres isolated from pineapple leaf fibers for medical applications. Carbohydrate Polymers, 86, 1790-1798.
13. Collar, C., Santos, E. & Rosell, M.C. (2006). Significance of dietary fibre on the viscometric pattern of pasted and gelled flour-fibre blends. Cereal Chemistry, 84, 370-376.
14. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C. & Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: characterisation, technological, functionality and commercial applications: a review. Food Chemistry, 124, 411-421.
15. Figuerola, F., Hurtado, M.L., Estevez, A.M., Chiffelle, I. & Asenjo, F. (2005). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91, 395-401.
16. Filipovic, N., Djuric, M. & Gyura, J. (2007). The effect of the type and quantity of sugar-beet fibers on bread characteristics. Journal of Food Engineering, 78, 1047-1053.
17. Gómez, M., Ronda, F., Blancoc, A., Cabellero, P.A. & Apesteguia, A. (2003). Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology, 216, 51-56.
18. Gómez, M., del Real, S., Rosell, C.M., Ronda, F., Blanco, C.A. & Caballero, P.A. (2004). Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality. European Food Research and Technology, 219, 145-150.
19. Gorinstein, S., Zemser, M., Haruenkit, R. et al. (1999). Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon. The Journal of Nutritional Biochemistry, 10, 367-371.
20. Hernandez-Santos, B., Vivar-Vera, M.A., Rodriguez-Miranda, J. et al. (2015). Dietary fibre and antioxidant compounds in passion fruit (Passiflora edulis f. flavicarpa) peel and depectinised peel waste. International Journal of Food Science and Technology, 50, 268-274.
21. Katina, K., Salmenkallio-Marttila, M., Partanen, R., Forssell, P. & Autio, K. (2006). Effects of sourdough and enzymes on staling of high fibre wheat bread. LWT-Food Science and Technology, 39, 479-491.
22. Kim, M.K. & Kwak, H.B. (2015). Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages. International Journal of Food Science and Technology, 50, 70-76.
23. Larrauri, J.A., Ruperez, P. & Calixto, F.S. (1997). Pineapple shell as a source of dietary fiber with associated polyphenols. Journal of Agricultural and Food Chemistry, 45, 4028-4031.
24. Liyana-Pathirana, C.M. & Shahidi, F. (2007). Antioxidant and free radical scavenging activities of whole wheat and milling fraction. Food Chemistry, 101, 1151-1157.
25. López, G., Ros, G., Rincón, F., Periago, M.J., Martínez, M.C. & Ortuño, J. (1996). Relationship between physical and hydration properties of soluble and insoluble fiber of artichoke. Journal of Agricultural and Food Chemistry, 44, 2773-2778.
26. Manly, B.F.J. (1986). Multivariate Statistical Methods: A Primer. New York, NY: Chapman and Hall.
27. Martinez, R., Torres, P., Meneses, M.A., Figueroa, J.G. & Perez-Alvarez, J.A. (2012). Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry, 135, 1520-1526.
28. Nishida, C., Uauy, R., Kumanyika, S. & Shetty, P. (2004). The Joint WHO/FAO Expert Consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications. Public Health Nutrition, 7, 245-250.
29. Rani, D.S. & Nand, K. (2004). Ensilage of pineapple processing waste for methane generation. Journal of Waste Management, 24, 523-528.
30. Rocha Parra, A.F., Ribotta, P.D. & Ferrero, C. (2015). Apple pomace in gluten-free formulations: effect on rheology and product quality. International Journal of Food Science and Technology, 50, 682-690.
31. Rodríguez, R., Jimenez, A., Fernandez-Bolanos, J., Guillen, R. & Heredia, A. (2006). Dietary fibre from vegetable products as source of functional ingredients. Trends in Food Science and Technology, 17, 3-15.
32. Rosell, C.M. & Santos, E. (2010). Impact of fibers on physical characteristics of fresh and staled bake off bread. Journal of Food Engineering, 98, 273-281.
33. Sabanis, D., Lebesi, D. & Tzia, C. (2009). Effect of dietary fiber enrichment on selected properties of gluten-free bread. LWT-Food Science and Technology, 42, 1380-1389.
34. Sangnark, A. & Noomhorm, A. (2004). Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties. LWT-Food Science and Technology, 37, 697-704.
35. Serna-Saldivar, S.O. (2012). Cereal Grains: Laboratory Reference and Procedures Manual. New York, NY: CRC Press. (Chapter 2).
36. Shah, A.R., Shah, R.K. & Madamwar, D. (2006). Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus. Bioresource Technology, 97, 2047-2053.
37. Sudha, M.L., Vetrimani, R. & Leelavathi, K. (2007a). Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100, 1365-1370.
38. Sudha, M.L., Baskaran, V. & Leelavathi, K. (2007b). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104, 686-692.
39. Tran, A.V. (2006). Chemical analysis and pulping study of pineapple crown leaves. Industrial Crops and Products, 24, 66-74.
40. Wang, J., Rosell, C.M. & Benedito de Barber, C. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry, 79, 221-226.