Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake

Abstract

Mango peels and seeds are the major by-products of mango juice industry. They are rich in natural bioactive compounds such as dietary fibers, vitamins, minerals, and antioxidants compounds, which play an important role in human nutrition. In the present study, mango peels powder (MPP) and mango seed kernels powder (MSKP) were used to prepare pan bread and cake with replacing levels (2.5, 5.0, 7.5 and 10%) from the wheat flour (72% extraction). The effect of these replacing levels on rheological properties of dough as well as physical, staling, and sensory characters of pan bread and cake was evaluated. Chemical composition of MPP revealed that it had higher contents of ash, crude fibers, dietary fibers, and minerals (K, Na, Ca, Mg, and Zn), while MSKP characterized by higher fat, protein, dietary fiber, and minerals (K, Ca, Mn, and Zn) contents. On the rheological level, increasing the substitution ratio of both MPP and MSKP from 0 up to 10% increased dough water absorption and degree of softening. Meanwhile, dough stability, resistance to extension, and dough energy were gradually decreased. In addition, these substitutions caused gradually increased in weight values, while volume and specific volume of bread and cake were gradually decreased by increasing substitution level. Additionally, substitution with MPP and MSKP retarded the rate of the products staling. Furthermore, there was non significant difference in sensory characters between control samples, pan bread samples with substitution levels up to 5.0% of MPP and 7.5% of MSKP, as well as cake with replacement level of 2.5 and 7.5%, respectively. In conclusion, it could enhance pan bread and cake without change their physical, staling, and sensory properties with 2.5% of MPP or with MSKP up to 5.0% to take advantage of the active compound found in both.

Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling

“…In addition, with the replacement of flour with DIP, the springiness of bread showed a decreasing trend and the chewiness and cohesiveness showed an increasing trend. It is a reasonable suggestion that the harder the bread texture is, the more chewable the product is and that more energy is needed to chew foods for swallowing (Ibrahim et al ., 2018). When N95:5 (10.07), the bread chewiness was less than the N100 (10.42), with the addition of DIP, it increased about 28.81% of that of control when 15%wt of DIP (N85:15) was used.…”

Análise sensorial de pães de forma integrais enriquecidos com farinha de casca de jabuticaba

“…Comumente é observado que as características sensoriais de pães são influenciadas pela adição de fibras de diferentes subprodutos da agroindústria (MARTINS; PINHO; FERREIRA, 2017). Neste trabalho, foi observado em outros estudos uma diminuição na aceitabilidade sensorial de pães com adição de diferentes produtos derivados de frutas, como casca de romã, pomelo, farinha de bagaço de uva, fibra de bagaço de abacaxi, casca de manga em pó, cascas e sementes de manga e fibra de limão (CHANG; LI; SHIAU, 2015; CHAREONTHAIKIJ; UAN-ON;PRINYAWIWATKUL, 2016;PATHAK et al, 2016;SULIEMAN et al, 2016;RESHMIA;SUDHAB;SHASHIREKH, 2017;ŠPORIN et al, 2018;IBRAHIM et al, 2018). Em muitos casos, a perda de aceitabilidade é justificada pela alteração da estrutura física, já que a adição de fibras prejudica a criação da estrutura aerada, característica principal do pão (QUILES et al, 2018;GÓMEZ;MARTINEZ, 2018).…”

Influence of Peruvian Andean grain flours on the nutritional, rheological, physical, and sensory properties of sliced bread

“…Then, it is desirable to develop new approaches and technologies to produce enriched bread with suitable texture, good flavor and attractive eating quality. However, the inclusion of different ingredients in the formulation can affect: nutritional composition; water absorption; formation time and stability of the dough; rheological characteristics (texture); physical properties (color, volume specific) and general acceptability (Mildner-Szkudlarz et al, 2011;Shiau et al, 2015;Ibrahim et al, 2018;Codină et al, 2019;Xu et al, 2019). In this context, the objective of this study was to evaluate the effect of substituting wheat flour for wheat bran, quinoa, kiwicha, oats and barley flours, milk powder, gluten and sesame and linseed seed on the properties thermomechanics of the doughs, as well as in the chemical composition and physical and sensory properties of sliced bread.…”