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Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality

Zlatica Kohajdová, Jolana Karovičová, Michal Magala, and Veronika Kuchtová

Department of Food Science and Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37, Bratislava, Slovakia

 

E-mail: zlatica.kohajdova@stuba.sk

Abstract: In the present study, dietary fibre rich powders obtained from two apple cultivars (Gala, Golden Delicious) were analysed for their chemical composition and functional properties. Apple powders contained more than 50 mass % of total dietary fibre and showed high values of hydration properties such as water holding (11.73–18.34 g g−1), water retention (11.31–11.68 g g−1) and swelling capacity (7.19–8.03 cm3 g−1). Incorporation of apple pomace powders (5 mass %, 10 mass %, and 15 mass %) to wheat dough resulted in a significant increase of water absorption (58.60–71.80 mass %), dough development time (from 3.43 min to 5.53 min) and dough stability (from 9.40 min to 10.90 min). The results also indicate that an addition of higher amounts (10 mass % and 15 mass %) of apple pomace powders negatively affects the volume, thickness, width, and spread ratio of biscuits and reduces their overall acceptance. Sensory analysis also showed that no significant differences between the control biscuits and biscuits containing 5 mass % of apple pomace powder from cultivar Gala were found.

Keywords: apples – by-products – farinograph – biscuits – quality

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-014-0567-1

 

Chemical Papers 68 (8) 1059–1065 (2014)

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