Veronika Kuchtová

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

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.

Chemical composition and functional properties of pumpkin pomace-incorporated crackers

Abstract Pumpkin pomace obtained from cultivar (Cucurbita moschata Duch) was analyzed for their chemical composition and functional properties. Pumpkin pomace powder contained more than 50 mass % of total dietary fibre and showed high hydration properties such as water holding capacity (5.70 g · g−1) and swelling capacity (10.26 cm3 · g−1). The effect of pumpkin pomace incorporation to wheat dough by replacement of wheat flour with pumpkin pomace (5 or 7.5 %) on physical properties (volume, volume index, width, thickness, spread ratio) and sensory parameters (appearance, hardness, taste, odor, overall acceptability) of cracker were evaluated. The results indicated that the addition of higher amount (7.5 % mass) of pumpkin pomace powder negatively affected the volume, volume index, spread ratio and reduced their overall acceptance. Pumpkin pomace is a good source of ash and dietary fibres and may be incorporated into baked goods as a functional ingredient.

Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations

Abstract This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies. With regarding to dough rheological parameters, addition of grape skins concluded in increased water absorption and reduced dough stability. The opposite effect to these parameters was observed after inclusion of grape seeds. Moreover, it was found that the addition of both types of grape skin and seed preparations resulted in reduced volume, thickness and decreased hardness of cookies. Also, it was recorded, that the addition 10% of grape seeds and 15% of grape skins significantly decreased fracturability of cookies. The results of sensory analysis showed that the cookies incorporated with grape skins and grape seeds up to a level of 5% resulted in products with good overall acceptability accounting for 87.44% and 91.44%, respectively.

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10%) on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2%) and insoluble (17.2%) dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min) was after addition of 10% of pumpkin powder compared with control pasta (7.0 min). From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6%) was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control) to 211.2% (10% of pumpkin powder). From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors. Normal 0 21 false false false EN-GB X-NONE X-NONE Normal 0 21 false false false EN-GB X-NONE X-NONE

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

Effect of wheat and corn germs addition on the physical properties and crackers sensory quality

Crackers are a potential material for the addition of cereal germs as a functional ingredient because they are a popular bakery item. The suitability of cereal germs for crackers production was investigated in this study. The effect of cereal germs incorporation to wheat dough (at level 5, 10 and 15%) on the physical properties (specific volume, volume index, width, thickness and spread ratio) and sensory parameters (appearance, firmness, taste, odor and overall acceptability) of cracker were evaluated. It was shown that wheat and corn germ addition to crackers resulted in decreased specific volume from 1.65 cm 3 .g -1 (control sample) to 1.52 cm 3 .g -1 (10% corn germs addition) and volume index 3.20 cm (control sample) to 2.57 cm (15% wheat germ), whereas spread ratio increased from 4.71 (fine wheat flour) to 5.06 (15% corn germ). No significant differences were found between the values obtained for width and thickness for crackers supplemented with 5% wheat germ to control sample. Addition of corn germ and wheat germ at level 15% caused decrease volume index of crackers about 13 and 20%. On the other hand enriched crackers of wheat germ and corn germ at level 15% was increment spread ratio by 5 and 7%. Regarding to sensory properties the overall appearance was affected significantly by addition of wheat and corn germ. Higher addition of wheat and corn germ in the crackers adversely affected firmness, taste and odor of final products. In generally, sensory properties of crackers were markedly affected with addition of cereal germs. The most significant differences were observed in appearance of crackers, when the 15% of wheat or corn germs were added (15 and 30% decreasing of this attribute in compare to control sample, respectively). The results of sensory analysis also showed that the crackers incorporated with wheat germs up to 10% level resulted in products with good acceptability.

Effects of white grape preparation on sensory quality of cookies

Abstract Grape skin pomace is rich in proteins, ash, lipids, carbohydrates, vitamins, and compounds with important biological properties such as phenolic compounds. Because of its complex composition, grape skin pomace can be used for nutritional enrichment of various cereals products. The aim of study was to investigate the effects of grape skin pomace on the sensory properties of cookies. Results indicated that grape skin pomace can be incorporated in cookies as a partial replacement up to 15 % of composite flour without negatively affecting the sensory quality of cookies.

The Chemical Composition of Grape Fibre

Dietary fibres from cereals are much more used than dietary fibres from fruits; however, dietary fibres from fruits have better quality. In recent years, for economic and environmental reasons, there has been a growing pressure to recover and exploit food wastes. Grape fibre is used to fortify baked goods, because the fibre can lower blood sugar, cut cholesterol and may even prevent colon cancer. Grape pomace is a functional ingredient in bakery goods to increase total phenolic content and dietary fibre in nourishment. The aim of this study was to determine the chemical composition of commercial fibres, obtained from different Grape sources concerning their chemical properties such as moisture, ash, fat, protein, total dietary fibre. The chemical composition of Grape fibre is known to vary depending on the Grape cultivar, growth climates, and processing conditions. The obliged characteristics of the fibre product are: total dietary fibre content above 50%, moisture lower than 9%, low content of lipids, a low energy value and neutral flavour and taste. Grape pomace represents a rich source of various high-value products such as ethanol, tartrates and malates, citric acid, Grape seed oil, hydrocolloids and dietary fibre. Used commercial Grape fibres have as a main characteristic, the high content of total dietary fibre. Amount of total dietary fibre depends on the variety of Grapes. Total dietary fibre content (TDF) in our samples of Grape fibre varied from 56.8% to 83.6%. There were also determined low contents of moisture (below 9%). In the samples of Grape fibre were determined higher amount of protein (8.6 - 10.8%), mineral (1.3 - 3.8%) and fat (2.8 - 8.6%). This fact opens the possibility of using both initial by-products as ingredients in the food industry, due to the effects associated with the high total dietary fibre content.