Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

Bchir, Brahim; Rabetafika, Holy-Nadia; Paquot, Michel; Blecker, Christophe

doi:10.1007/s11947-013-1148-y

Cited by 99 publications

(95 citation statements)

References 58 publications

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“…Protein concentration was determined using a protein analyser (Dumas Elementar Rapid N cube 161 15054, Donaustrasse, Germany) according to Bchir et al (2014). Around 0.2 g solid sample material was used.…”

Section: Protein Determination: Dumas Methodsmentioning

confidence: 99%

Chemical composition, cooking quality, texture and consumer acceptance of pasta with Eruca vesicaria leaves

Bouacida

Amira

Koubaier

et al. 2017

Int J of Food Sci Tech

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In this study, pasta with dried Eruca vesicaria leaves commonly known as Rocket salad and spinach leaves flours were prepared. Samples were evaluated for its chemical composition, cooking quality, textural, colour and consumer acceptance. Results showed that pasta with Eruca vesicaria had the highest dietary fibre content (5.30–9.50 g/100 g) and the lowest fat content (2.13–2.80 g/100 g). The optimally cooked pasta with 5% of leaves (stored 30 days) and pasta with 10% of leaves (stored 14 days) have good cooking quality with cooking loss ≤8%. The green colour and textural characteristics of pastas were stable during all period at 4 °C. Textural characteristics of pasta with rocket and spinach were similar. Pasta with 10% of rocket leaves has presented the highest overall acceptability score.

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Section: Protein Determination: Dumas Methodsmentioning

confidence: 99%

Chemical composition, cooking quality, texture and consumer acceptance of pasta with Eruca vesicaria leaves

Bouacida

Amira

Koubaier

et al. 2017

Int J of Food Sci Tech

Self Cite

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“…The yield of bread production is mainly affected by the water content retained during the baking process. The high level of water absorption of DF leads to more significant retention during baking, so the yield values are higher in the samples with a higher amount of DF (Bchir, Rabetafika, Paquot, & Blecker, 2014).…”

Section: Adequacy Of the Modelmentioning

confidence: 99%

Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

Kurek

Wyrwisz

Piwińska

et al. 2015

CyTA - Journal of Food

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“…In spite of these findings, the use of PP in food technology has been scarcely explored in contrast with other fruit by‐products such as apple pomace. Pear pomace has been used in the development of cereal bars (Bchir et al ., ) and breads (Bchir et al ., ). So far, PP has not been studied as an ingredient for enriching other related formulations such as sponge and layer cakes.…”

Section: Introductionmentioning

confidence: 97%

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Parra

Belorio

Ribotta

et al. 2018

Int J of Food Sci Tech

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Pear pomace (PP) is a by-product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations.Effect of particle size of by-products on cake A. F. Rocha-Parra et al.

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Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

Cited by 99 publications

References 58 publications

Chemical composition, cooking quality, texture and consumer acceptance of pasta with Eruca vesicaria leaves

Chemical composition, cooking quality, texture and consumer acceptance of pasta with Eruca vesicaria leaves

Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

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